Banana Oat Choco Bread

Banana bread is one of my most favorite recipes. This banana bread is moist and delicious, and with the chocolate chips, it’s to die for. Like most of my other recipes as well, it took me a lot of experimenting to get this recipe right. My banana oat choco bread is easy, delicious, and heavenly; your coworkers, family, or friends will love it so much they will be begging for your more!

Wet Ingredients

  • 3 large ripe bananas
  • 1 tsp lime juice
  • 8 tbsp (1/2 stick) butter soft*
  • 1/2 c white sugar
  • 1/2-3/4 c brown sugar
  • 2 eggs*
  • 1/2 c evaporated milk*
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 c all purpose flour (AP)
  • 1 c bread flour (if unavailable, use AP)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon*
  • 1/4 tsp nutmeg*

Add Ins

  • 1 c rolled oats*
  • 3/4 c chocolate chips*
  • 3/4 c walnuts*

Recipe

Preheat your oven to 325 F and butter 2 small bread pans with the wrapper from your butter, non-stick cooking spray, or oil.

Cream your butter and sugars together in a large bowl; mash your bananas separately. Now add together along with the rest of the wet ingredients. Combine well.

Place a sifter over the bowl containing your wet ingredients. Begin measuring out your dry ingredients into the sifter and sift into the wet ingredients. If you don’t have a sifter, just combine the dry ingredients in another bowl and then dump them into the wet ingredients. (I just find a sifter easier to clean and, hey, your dry ingredients are sifted now!) Go ahead and throw in your add ins as well.

Now take a spatula, fork, wooden spoon, your hands, whatever you have and mix everything together. DO NOT OVER MIX. If you over mix, your banana bread will not be moist; pretty much just don’t work too hard.

Now, pour your batter into the pans as evenly as possible and place in the oven to bake for approximately 45 minutes. Or you can dump the batter into 1 large pan and bake around 1 1/2 hours.

Depending on your oven, you may want to pull out the banana bread sooner or later, so begin checking your banana bread at the 30 minute mark. You can insert a tooth pick into the bread to see if it is cooked in the center. If it comes out clean you’re good; if dirty, you need to bake your banana bread some more. I do this with a fork or knife as I don’t keep toothpicks around, and it seems to work just fine.

Alright, once your delicious Banana Oat Choco Bread is done, it’s ready to eat. It is recommended to let any bread cool before you eat it, but I can never wait that long. I don’t think it hurts the integrity of the bread at all to eat it sooner either, so enjoy!!

Get in my tummy! (Took it to work the next day, and all of it disappeared!)

P.S. This bread is delicious with some extra butter, peanut butter, or tahini on it!!

*Substitute these ingredients for whatever you enjoy or can eat. I made this recipe with flax eggs instead of real ones, and it turned out fantastic as always! Also, as you can tell, there are no chocolate chips in mine because I was out, which is incredibly sad.

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