Breakfast
Oatmeal Banana Bread
Ripe bananas and creamy yogurt bring natural sweetness and moisture to this loaf, while warm spices and hearty oats create a tender crumb studded with rich dark chocolate that melts into every bite.
- Total
- 1 hr 10 min
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 10
Nutrition per Serving
- Calories
- 266
- Protein
- 5g
- Carbs
- 40g
- Fat
- 11g
- Fiber
- 3g
- Sugar
- 19g
- Sodium
- 134mg
Ingredients
- 2/3 cup all-purpose flour
- 2/3 cup whole-wheat flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2/3 cup old-fashioned rolled oats plus 1 tablespoon, divided
- 1 1/2 cup mashed ripe banana
- 1/2 cup packed light brown sugar
- 1/2 cup plain whole-milk yogurt
- 1/4 cup canola oil or other neutral oil
- 1 tsp vanilla extract
- 1 large egg, at room temperature
- 1/3 cup dark chocolate chips (60-70%) plus 1 tablespoon, divided
Instructions
- Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on the long sides of the pan.
- Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, ginger, salt and 2/3 cup oats together in a medium bowl.
- Combine banana, brown sugar, yogurt, oil, vanilla and egg in a large bowl; stir until well mixed.
- Add the dry ingredients to the wet ingredients; stir until just combined. Stir in 1/3 cup chocolate chips.
- Pour the batter into the prepared pan. Sprinkle with the remaining 1 tablespoon each chocolate chips and oats. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool completely in the pan on a wire rack, about 35 minutes. Using the parchment overhang, remove the bread from the pan.