Name: Chocolate Chip Peanut Butter Oatmeal Banana Bread
Prep time: 15 min
Cook time: PT-488375H55M46S
Total time: 2 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup rolled oats; ½ cup packed brown sugar; 2 teaspoons baking powder; ½ teaspoon salt; 2 ripe bananas, mashed; ½ cup all-natural peanut butter (room temperature); ½ cup olive oil (or neutral oil); ½ cup sour cream (or Greek yogurt); 1 egg, lightly beaten; ½ cup mini chocolate chips

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This Chocolate Chip Peanut Butter Oatmeal Banana Bread is everything I want in a homemade baked treat—rich, moist, and packed with comforting flavors. Ripe bananas bring natural sweetness, while creamy peanut butter and hearty oats give it substance and depth. A handful of mini chocolate chips takes it to the next level. Whether I’m baking for breakfast, dessert, or just a cozy afternoon snack, this loaf hits all the right notes.

Why You’ll Love This Recipe

I love how this bread brings together so many comforting ingredients in one loaf. It’s naturally moist thanks to the bananas and sour cream, and the peanut butter adds a satisfying richness. The oats give it a wholesome texture, and the mini chocolate chips offer a little surprise in every bite. Plus, it smells incredible as it bakes—warm, nutty, and just sweet enough.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 ripe bananas, mashed
1/2 cup all-natural peanut butter (room temperature)
1/2 cup olive oil (or any neutral oil)
1/2 cup sour cream (or Greek yogurt)
1 egg, lightly beaten
1/2 cup mini chocolate chips

Directions

Preheat the Oven
I preheat my oven to 375°F (190°C) and grease a 9×5″ loaf pan or line it with parchment paper.
Mix the Dry Ingredients
In a large bowl, I whisk together the flour, oats, brown sugar, baking powder, and salt.
Combine the Wet Ingredients
In a separate bowl, I mash the bananas and stir in the peanut butter, oil, sour cream, and egg until well blended.
Combine and Fold
I add the wet mixture to the dry ingredients and stir just until combined—I make sure not to overmix. Then I fold in the chocolate chips.
Transfer and Top
I pour the batter into the prepared loaf pan and smooth the top with a spatula. If I feel like it, I sprinkle a few extra chocolate chips on top.
Bake the Bread
I bake the bread for 30 minutes, then cover the top loosely with foil to prevent over-browning. I continue baking for another 15–20 minutes, or until a toothpick comes out mostly clean.
Cool and Slice
I let the loaf cool in the pan for 30 minutes, then transfer it to a wire rack to cool for another 30 minutes before slicing.

Servings and timing

Yield: 1 loaf (8–10 slices)
Prep time: 15 minutes
Cook time: 45–50 minutes
Cooling time: 60 minutes
Total time: Approximately 2 hours

Variations

I sometimes add chopped walnuts or pecans for extra crunch.
Swapping chocolate chips for peanut butter chips makes it extra nutty.
I mix in a tablespoon of ground flaxseed for a subtle health boost.
Using Greek yogurt instead of sour cream gives a bit of tang and more protein.
If I want a slightly sweeter version, I drizzle a little honey or maple syrup over the cooled loaf before serving.

storage/reheating

I store leftover slices in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, I wrap individual slices in plastic wrap and store them in a zip-top bag for up to 2 months.
I reheat slices in the microwave for 15–20 seconds or toast them lightly to bring back that fresh-baked feel.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats in a pinch, but I prefer rolled oats for better texture and chew.

Can I make this bread gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free blend and make sure the oats are certified gluten-free.

Do I have to use mini chocolate chips?

No, regular chocolate chips work too. I just like mini chips because they spread more evenly throughout the bread.

Can I make muffins instead of a loaf?

Yes, I divide the batter into muffin tins and bake at 375°F for about 18–22 minutes or until a toothpick comes out clean.

Why is it important not to overmix?

Overmixing makes the bread dense. I stir just until everything is combined to keep the crumb soft and tender.

Conclusion

This Chocolate Chip Peanut Butter Oatmeal Banana Bread is a cozy classic with a twist. It’s hearty, just sweet enough, and perfect for breakfast, a snack, or dessert. Every time I make it, the kitchen fills with a warm, nutty aroma that makes the wait worthwhile. Once cooled, it slices beautifully—and disappears fast.