This rich and delicious Oatmeal Chocolate Banana Bread makes a great breakfast, snack, or dessert!
Hi, friends. I’m sorry I’ve been a little quiet the past few days, but I’ve been spending a lot of time tweaking my site to make it prettier and easier to use. It’s still a work in progress, but I’m getting there! Also, The Tall One is on spring break this week, which zaps my free time and energy. He is very excited to be home from school though, and it’s fun to take both boys out on weekdays. Of course, I’ve still been busy cooking! Last week I tried a banana bread recipe featured on Food for Fun. I actually made it into muffins for a shorter baking time, and they were right tasty. I will admit that the recipe was a little sweet for my taste, but I think all that sugar is what gave it such a perfect crust. It was lacking something though. Something called chocolate. When I found myself with overripe bananas again this week, I knew what I needed to do, and here is the result. 
I can’t believe how rich and chocolatey this banana bread is with the addition of only a couple tablespoons of cocoa powder. I guess the chocolate chips don’t hurt either. The oatmeal adds a chewy texture plus some health benefits that surely outweigh the aforementioned chocolate chips. I feel fine giving my boys a slice of this for a breakfast treat, and it makes for a healthy-ish dessert too! I’m sure this will disappear in your house as quickly as it does in ours. Enjoy! 
Adapted from Chocolate Banana Bread by Tracie P. at AllRecipes.com
| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
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- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas mashed
- 1/2 cup sour cream reduced fat is fine
- 1 cup all purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips (I like Nestle Mini Morsels.)
Ingredients
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Rate this recipe!
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- Preheat oven to 350 degrees F. Grease 9 x 5" loaf pan and set aside.
- Cream butter and sugars together with an electric mixer on medium-low speed until fluffy.
- Turn speed to low, and mix in eggs one at a time until combined. Stir in vanilla, mashed bananas, and sour cream on lowest speed.
- In a small bowl, mix together flour, oats, baking soda, and cocoa powder. Add dry mixture to wet ingredients and stir on lowest speed just until combined. Gently fold in chocolate chips.
- Pour batter into prepared pan and bake in preheated oven for 75 minutes, or until toothpick inserted into center comes out clean. Cool in pan for 15 minutes, then transfer to wire rack to cool completely before cutting.
Trish - Mom On Timeout says
Oh man does this look GOOOOD! So dense and moist and…chocolate!!! Yummy!
Andi Gleeson says
Thank you so much, Trish!!!
lorena says
Hi, this looks fabulous!!!!! just wanted to know if there is something I can substitute the sugar and all purpose flour for? Im trying to make it as healthy as possible…Im going through a long weight loss journey…thank you very much….your recipes are amazing =)
Andi Gleeson says
Hi, Lorena! I’m just starting a diet to reduce my carbs too. I might try making this with almond flour and Truvia baking blend. I’ll test it out and let you know how it goes!
Donna says
Ding-ding-ding!! We have a winner…this was yummy, dense, moist..came out of pan beautifully. I didn’t stray from the recipe..but may add some nuts next time. But is delicious as is!!!
Andi says
I’m so happy you liked it, Donna! Thank you so much!!
Donna says
Making this today. How can it be anything BUT good. I’ve made several of your recipes..the pulled pork tacos with chili slaw last night..Yum-alicious!. I’ll be back after making the bread.
Andi says
Thank you so much for this sweet message, Donna. I hope you enjoyed the banana bread!
Liz says
Thanks Andi for the nice recipe.
Andi says
You’re welcome, Liz. Thank you!
Jennifer says
I’ve now made banana bread so often my kids requested we take a break from that recipe, so I was happy to see this variation on the theme. I shared it at a recent gathering and it met with unanimous approval from both parents and kids. Great texture and flavor. And I don’t feel badly about putting it in lunchboxes, either! Thanks!
Andi says
I’m so happy to hear that it was a hit, Jennifer! I have a couple brown bananas waiting to be used right now, and you’ve made me hungry for this bread :) Thanks so much for your comment!
Liz says
lots of oatmeal going around this week :-) Looks beautiful, Andi! And many thanks for the shout-out. Happy spring break. Going on here, too.
The Weary Chef says
Thanks, Liz! I hope your spring break week is going well.