Add Chocolate Chips to banana bread and you will get this amazing Healthy Chocolate Chip Banana Bread recipe that is made with oatmeal and whole wheat flour. Super moist, so delicious, and the best part? It’s very easy to make.
You may also like my double chocolate banana bread or my blueberry banana bread.
Every time I make this banana bread I literally inhale 2 slices. It is that good! 😍 This banana bread recipe makes about 12-14 slices depending on how big of a slice you cut. I love adding chocolate chips to my banana bread but you can totally skip it. Or you can use sugar-free chocolate chips.
You guys, I can’t even tell you how moist, fluffy, tasty, and easy it is to make it. My kids love adding a drizzle of honey to their slice but it’s certainly optional. Once you have these you won’t be able to stop at one slice. Trust me! I love it and as much as I love my Date Banana Bread. It is great to have for breakfast the next day or perfect for a nice healthy treat that will be filling and satisfying.
Why you will love it
- So Tasty: Come back and let me know how I was right. 😁
- Perfect for breakfast or dessert: Enjoy dessert for breakfast, Life can’t get any better.
- Easy to make: Once you mix the wet ingredients with the dry ingredients, combine and pop in the oven.
Ingredients you will need
- All-Purpose Flour, or Whole Wheat: I have also used oat flour and gluten-free flour. All work just fine.
- Old-fashioned rolled oats, or you can use quick oats, but I like rolled oats more.
- Baking powder and Baking soda
- Very ripe bananas: It makes a difference if they are ripe.
- Vanilla extract
- Coconut Oil or you can use neutral oil or even olive oil or avocado oil
- Eggs, room temperature
- Raw honey: or maple syrup
- Dark chocolate chips
- Pinch of Sea Salt
See a full list of ingredients and quantities in the recipe card below!
Substitutions and Variations
- Don’t like chocolate chips? Make it without or you can use some nuts like walnuts instead.
- Coconut oil can be swapped with other oils like olive oil, avocado oil, or any other neutral oil.
- Flour: I used whole wheat flour, but many other flours can be used like all-purpose, spelt, gluten-free, and so on.
- Sweetener: I used honey, but you can swap this with any type of sugar, or use agave or maple syrup.
How to make it
Here is an easy step-by-step process of how I made this banana bread. First, Preheat the oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.
Step 1. In a large bowl, whisk together the dry ingredients: flour, baking powder, soda, and salt
Step 2. Combine all the ingredients together in the bowl and set aside.
Step 3. In another bowl add the bananas and roughly mash with a fork. Whisk in coconut oil, honey, vanilla, and eggs.
Step 4. Slowly add the flour mixture over the egg and banana mixture. Whisk until combined.
Step 5. Add in the chocolate chips and mix.
Step 6. Pour the batter into the prepared loaf pan, and top with more chocolate chips and oats.
Step 7: Bake for 45-50 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick. Cool bread completely on a wire cooling rack. Once cooled, remove from pan and enjoy.
My Pro Tip
Recipe Tip
- You can use any other sugar instead of honey like brown sugar, cane sugar, or sugar substitutes.
- Don’t forget to grease the pan well if you do not want to use parchment paper.
- Allow the banana bread to cool down completely before removing it from the pan or cutting it up.
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Frequently asked questions
Keeping your banana bread moist after baking will depend on how you store it. Once it’s cooled off and you’ve had your slice or two, wrap or cover it with foil or plastic wrap to prevent it from drying out. If you feel like slicing it up and storing it in a tightly sealed container that will work as well. A freshly baked banana bread can last 2-3 days at room temperature and longer in the fridge.
How you store it will determine how long they will last for. If you plan on devouring your chocolate chip banana bread in 2 days, then it is safe to wrap it tightly with plastic wrap to prevent it from drying out a leaving it on your kitchen counter at room temperature. They will last up to one week in the fridge. You just need to keep it wrapped or sliced and placed in an airtight container.
You can leave banana bread covered on your kitchen counter for 2-3 days. Or you can store it in a sealed container in the fridge for up to 7 days. Freeze for up to 3 months in a freezer-safe bag.
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Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Preheat the oven to 350°F and grease a 9×5-inch loaf pan with coconut oil.
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In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, soda, and salt. Set aside.
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In another bowl add the bananas and roughly mash with a fork. Whisk in the coconut oil, honey, vanilla, and eggs.
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Slowly add the flour mixture. Whisk just until combined, then fold in the chocolate chips.
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Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine, you do not want to see wet batter on the toothpick.
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Cool bread completely on a wire cooling rack. Once cooled, remove from pan and enjoy!
- Storing: Store leftovers covered on your kitchen counter for up to 3 days. You can then store it in the fridge in a container for up to 7 days.
- Freezing: Tightly wrap the banana bread in a freezer-safe bag and freeze for up to 3 months.
- Reheating: I find it best to just reheat a slice in the microwave for 20-30 seconds or until it is heated through
Calories: 273kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 10gCholesterol: 23mgSodium: 114mgPotassium: 320mgFiber: 2gSugar: 19gVitamin A: 60IUVitamin C: 3.5mgCalcium: 73mgIron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
