“One-bowl Chocolate Chip Oatmeal Banana Bread” recipe was developed by Jenn Zubair of Nutrition by Jenn and reviewed/edited by Jackie Silver MHSc, RD
This post contains images of 2 different variations of the recipe.
Tell me I am not the only one who has ripe bananas at the end of the week? If you’re like me, I am here to help you make use of those ever-lasting ripe bananas! I am a big fan of banana bread because it’s super easy to make. I’ve been wanting to have a banana bread recipe on the blog for a while now so I’m thrilled it’s finally here. Your kitchen will be smelling incredible while this chocolate chip oatmeal banana bread is in the oven (you can thank me later).
This banana bread is not only the best way to utilize ripe bananas but is also nutrient-dense. The base of the loaf is made with rolled oats, flaxmeal, and whole wheat flour. My friends, this is what we call a fibre-rich recipe!
In addition to this, it is low in added sugars and sweetened with maple syrup (or honey)– but don’t worry– it still tastes sweet! On top of this, you still get the benefits of your bananas: high levels of potassium and vitamin C.
I’ve got two variations of this recipe for you: the original recipe and a dairy-free version. Depending on how you make it, this recipe can turn out super moist or a bit on the denser side but I’ve provided recommendations for each.
I love making this chocolate chip oatmeal banana bread all year long! The combination of oats and whole wheat flour provides a hearty, robust flavor that pairs oh-so-well with a cup of tea, coffee, or glass of milk! I can’t help but dip bites of my loaf into my nice warm cup of tea or creamy glass of milk! I also love heating up a slice and spreading some nut butter on top.
Health Benefits of Chocolate Chip Oatmeal Banana Bread
This chocolate chip oatmeal banana bread is packed with wholesome ingredients that provide many nutritional benefits!
Here are a few:
- Keeps you full and satisfied
Compared to some banana bread, this recipe has a higher protein content (though, I’ll say this is not a protein banana bread). The protein comes from a mix of ingredients, including rolled oats, flax, and whole wheat flour. When you eat protein with carbohydrates (there are many examples– but for this recipe, bananas, flour, maple, and oats), it slows the rate of digestion. This means that the chocolate chip oatmeal banana bread will stay in your tummy much longer, keeping you nourished longer!
- Maintains Blood Sugar Levels
Protein plays a role in this, too! When you eat protein with sugar, it slows the release of glucose into your bloodstream. Fiber does this as well. In simple terms– this means that your blood sugar levels will be less likely to spike.
- Supports Healthy Bowel Movements
This is because the recipe is high in fiber, a vital component of healthy bowel movements. I always like to tell people to think of fiber as a broom– it comes in and sweeps away the old and creates room for the new!
Why This Recipe is Autism-Friendly
Carbohydrate-rich snacks, such as banana bread and muffins, tend to be a hit among autistic folks because of the familiar, dry texture (obviously, not everyone who’s autistic likes banana bread). If banana bread is a food that someone with ASD is already familiar with, then why not try experimenting with adding more fiber (for example, oats, flaxmeal, or chia seeds) to them?
The extra fiber in this recipe makes it great for those dealing with constipation as it will help bulk up your stool. Remember to drink water or fluids with the extra fiber to help the fiber pass through. The soluble fiber from the oats can help with diarrhea as well by adding form to your stool.
The hope is that they won’t even notice the difference and will enjoy this fiber-packed chocolate chip oatmeal banana bread just like any other banana bread. Feel free to add in walnuts or other nuts for extra fiber.
I recommend this recipe often to my clients who are autistic kids, teens, or adults dealing with constipation.
To ease your kiddo into the new and possibly unfamiliar ingredients in this recipe (such as whole wheat flour, oats, or flaxmeal), I recommend starting small. For example, you can use half whole wheat flour and half white flour, or you can start with ⅓ cup oats and slowly build up from there until you reach the desired amount (same with the flaxmeal). There is lots of room for flexibility with this recipe!
Benefits of Chocolate Chip Oatmeal Banana Bread for Disabled People
This banana bread is great for people dealing with constipation or diarrhea in general or specifically, from neurogenic bowel (such as those with paralysis from spina bifida, spinal cord injury, Parkinson’s or multiple sclerosis) who need the extra fiber boost in their diet.
This recipe is also an excellent meal prep snack and ideal for people who tend to feel fatigued or have low energy levels to avoid having to cook every day.
How to Store Chocolate Chip Oatmeal Banana Bread
You can store this chocolate chip oatmeal banana bread in the fridge for 3-4 days, at room temperature for about 1-2 days (after that, they will get moldy), or in the freezer for 1-3 months.
If storing in the freezer, I recommend slicing it beforehand so you have individual slices ready to pull out. Heat in the microwave for 30-60 seconds, and you’ve got yourself a satisfying snack.
To make this a meal prep snack, I recommend making a double batch and storing it in the freezer to have on hand when hunger strikes or when you’re too tired to cook. Store slices in a large freezer-friendly container or a few smaller containers.
This Chocolate Chip Oatmeal Banana Bread Is:
- High in fiber (From oats, whole wheat flour, and flaxmeal)
- Made with whole wheat flour
- Low in added sugars
- Rich in potassium, magnesium, iron, and vitamin B6
- Super moist
- Easy and quick to make
- Can be made gluten-free and/or dairy-free
- A delicious, nutrient dense snack
There are many variations and substitutes you can make in this recipe.
Notes on Flour: You totally don’t have to use whole wheat flour. This recipe works well with white flour, oat flour (for a gluten-free option), or a gluten-free flour blend.
How to Make your Own Oat Flour: If you don’t have store bought oat flour, you can make your own by grinding 1 cup of oats in a food processor until it forms a flour-like consistency. It will likely be grittier in texture than typical flour but that’s perfectly fine.
Dairy-free Version: To make this dairy-free, use 4 tbsp cooking oil (such as avocado oil or sunflower oil) or vegan margarine instead of butter. Use ½ cup of non-dairy milk in place of yogurt. I tested this version out and it was superb!
Vegan option: To make this chocolate chip oatmeal banana bread vegan, make 2 “flax eggs” by mixing 5 tbsp water and 2 tbsp flaxmeal and letting it sit for a few minutes before adding to the batter. Use the dairy-free substitutes mentioned above, and you’ve got vegan banana bread. I personally haven’t tested this version out, but I don’t see why it wouldn’t turn out.
Food Processor Version: If you’re in a rush, you can also make this recipe in a food processor! Throw in all the ingredients into the processor, blend away, and you’ve got your banana bread batter.
Mix-ins: This recipe calls for chocolate chips, but you can definitely add or substitute other mix-ins, such as walnuts, almonds, or blueberries.
Toppings: The photos in this post show two types of toppings (chocolate chips and oats). You can sprinkle either or both or leave out the toppings.
Flaxmeal: If you don’t like flaxmeal, feel free to omit it from the recipe. It will likely turn out even fluffier and more moist.
Oven Temperature: The bake time for this recipe ranges anywhere from 45-60 minutes, depending on how hot your oven temperature runs. My oven runs quite hot, so 45 minutes did the trick, but if your oven temperature tends to run colder, then you may need 60 minutes. I recommend starting with 45 minutes and putting a toothpick in the center of the bread pan to see if it needs further baking. If the toothpick comes out wet, you need to bake it for longer. If it comes out clean, it’s all done.
Muffin Version: You can definitely turn this batter into muffins instead of banana bread. To do so, preheat the oven to 350F, line muffin tin with liners, pour batter into muffin liners, and bake for 22-25 minutes. Test to see if they are cooked by sticking a toothpick in– if the toothpick comes out clean, they are ready!
Tips For Storing Chocolate Chip Oatmeal Banana Bread
This chocolate chip oatmeal banana bread is best stored in the fridge in an air-sealed container for 2-3 days. Since I like to store it in the fridge, I often heat my slice in the microwave to make sure it is moist!
If you want to make muffins out of this, the same storing conditions apply. But, since muffins are smaller and compact, they freeze easily. Put them in a freezer-friendly container or bag, and freeze for up to 2-3 months. You can also freeze slices of banana bread. I recommend heating your muffin or slice in the microwave before eating.
How to Make Chocolate Chip Oatmeal Banana Bread
- Mash the bananas and add the wet ingredients (eggs, milk, banana, butter, vanilla, and maple syrup) into a large bowl and mix!
- Add all of the dry ingredients to the same bowl and mix again!
- Pour the mixture into the bread pan
- Top with oats, chocolate chips, or nuts
- Bake and enjoy!
The Best Chocolate Chip Oatmeal Banana Bread (High in Fibre)
- 1 cup rolled oats* + 1-2 tbsp for the top
- 1 cup whole wheat flour (you can use all purpose, oat flour, or a gluten free flour blend)
- ¼ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (or an extra ¼ tsp of cinnamon)
- ¼ – ½ tsp salt
- ¼ cup flaxmeal (can omit if you'd like or use 2 tbsp)
- 3 medium ripe bananas
- ¼ cup maple syrup (or honey)
- 4 tbsp salted butter, melted (can substitute with avocado oil, canola or sunflower oil, or a vegan butter substitute)
- ¼ cup milk (or nondairy milk)
- 2 eggs
- 1 tbsp vanilla extract
- ¼ cup plain greek yogurt (or regular yogurt or ¼ cup of nondairy milk for dairy-free version)
- ½ cup chocolate chips
- Preheat the oven to 375°F ine a 9 X 5-inch baking pan with parchment paper, then spray the parchment paper with non-stick cooking spray.
- In a large mixing bowl, mash 3 ripe bananas. Add maple syrup, butter, milk, eggs, greek yogurt, and vanilla extract. Mix well.
- Mix in the flour, flax meal, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add oats and stir well until it forms a uniform batter.
- Stir in the chocolate chips.
- Pour the mixture into the prepared baking pan. To decorate the loaf, sprinkle 1-2 tbsp of oats or chocolate chips on top.
- Bake for 45 – 60 minutes, depending on how hot your oven runs.
- Let cool for 45-60 minutes before slicing.
- Enjoy the chocolate chip oatmeal banana bread!
Please note: Nutrition facts are provided for Google and SEO purposes only. There is no right or wrong serving size and I do not preach counting calories. You get to decide how much you want to eat.
Jackie is a Toronto-based Registered Dietitian with a Masters of Health Science (MHSc) in Nutrition Communications. Her mission is to empower and support neurodivergent and physically disabled communities through a weight-inclusive lens to manage their condition, prevent complications, and live active lifestyles through nutrition. Jackie runs a virtual private practice and consulting business and runs her blog which has simple recipes and health information for the disability and autism/ADHD communities.