This Banana Chocolate Chip Oatmeal Bread is soft, naturally sweet, and made with simple pantry ingredients. No flour, no mixer, and perfect for using up overripe bananas. You can bake it in the oven or air fryer, making it a great quick-bread option for busy mornings or easy meal prep.
Made with oats, bananas, and maple syrup, this loaf is hearty, kid-friendly, and freezer-friendly… if it lasts that long.
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Banana Oatmeal Bread
Ingredients:
- 2 cups quick oats
- 4 large bananas approximately 1 1/2 cups banana
- 2 large eggs
- 6 tablespoon maple syrup can use honey or agave nectar
- 1 teaspoon baking soda
- ½ tsp salt
- 1 cup mini chocolate chips
Directions:
- Preheat the oven or airfryer to 180C/350F. Line your loaf pan with parchment unless using nonstick. Set aside.
- In a blender add your bananas and blend thoroughly. Add your eggs and syrup/honey and blend again. Switch to a spoon and add your oats, baking soda, and salt. Once mixed thoroughly, fold in chocolate chips.
- Pour the batter into the prepared loaf pan. Bake the bread for 35-40 minutes for 9×5, or 30 minutes for mini loaves, or until a skewer comes out mostly clean.
- Let the loaf cool completely before slicing.
Notes
Banana Chocolate Chip Oatmeal bread should always be stored in the refrigerator.
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