I really wish my freezer was bigger. It’s full of leftover waffles, homemade chicken stock, about 6 bags of peas, Omaha Steaks, and a dozen single overripe bananas. Somehow the easiest thing to use up is always the bananas – by making banana bread, of course. Here’s a new spin on a classic involving oats and chocolate chips. This might be my favorite banana bread yet!
Domestocrat’s Chocolate Chip Banana Oatmeal Bread (makes 1 loaf/10 slices, adapted from Joy The Baker)
4 ripe bananas
1/2 tsp. salt
2 tsp. cinnamon
A pinch of nutmeg
1/4 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. ground flaxseed
3 tsp. canola oil
1 tsp. vanilla
1/3 cup sugar
1 & 1/4 cup AP flour (I used King Arthur’s White Whole Wheat)
1 cup oats
3/4 cup chocolate chips
Start by defrosting the bananas. High for 2-3 minutes in the microwave should do.
In a stand mixer or big bowl, mash up the bananas with the spices, flax, and baking leaveners. Next, add the oil, eggs, and vanilla. Combine thoroughly.
Stir in the flour and the oats. And finally, add in the chocolate chips. I had a random assortment of chips in the pantry so I used a combo of mini chips, regular chips, and chunks. Hey, whatever works!
Grease up a loaf pan, pour in the batter, and bake at 350 degrees for roughly 45 minutes (depending on your oven) – rotating once at the halfway point and, at the end, checking the center with a toothpick to ensure it’s done.
This bread came out perfectly and couldn’t have been easier to whip up. The outside is golden and crunchy while the inside is tender and moist. The banana flavor really comes through and is complimented wonderfully by the chocolate and cinnamon. Perfect with a mug of tea or glass of cold milk!