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Chocolate Oatmeal Banana Bread – A rich, tender banana bread with hearty oats, cocoa, and plenty of melty chocolate in every bite.
There’s always at least one banana in my kitchen that gets too brown before I can eat it — and that’s when I know it’s time to bake.
This chocolate oatmeal banana bread is what I make when I want something a little more indulgent than regular banana bread but still wholesome enough to pass as breakfast. The oats add a cozy, hearty texture, the cocoa makes it rich and dark, and there are melty bits of chocolate in every bite.
If you’re as much of a chocolate-and-banana person as I am, you might also like my Banana Brownies — they’re fudgier but just as easy to whip together. And when you’re ready to use up those bananas on the counter, this loaf is a simple, one-bowl recipe that’s just as good with your morning coffee as it is for dessert.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Vanilla Greek Yogurt
- Ripe Bananas
- Eggs
- Vanilla Extract
- Light Brown Sugar
- Unsweetened Cocoa Powder
- All-Purpose Flour
- Baking Powder
- Salt
- Baking Soda
- Old-Fashioned Oats
- Chocolate – can use chocolate chips, chocolate chunks or a chocolate bar that you chop up
How To Make Chocolate Oatmeal Banana Bread
- Prep the Pan – Line a loaf pan with parchment paper or spray generously with non-stick spray and set aside.
- Mix Wet Ingredients – In a large bowl, combine yogurt, mashed bananas, eggs, vanilla, and brown sugar until smooth.
- Combine Dry Ingredients – In a separate bowl, whisk together cocoa powder, flour, baking powder, salt, and baking soda.
- Bring It Together – Gently fold the dry ingredients into the wet mixture, mixing until just combined.
- Add Texture – Stir in oats, then fold in most of the chopped chocolate, reserving a small handful for topping.
- Fill & Top – Pour batter into the prepared loaf pan and sprinkle with the reserved chocolate.
- Bake & Cool – Bake until a toothpick comes out clean, then cool in the pan for 10 minutes before transferring to a wire rack.
- Slice & Serve – Let the loaf cool completely before slicing for the best texture.
Recipe Tips & Suggestions
- Use Super-Ripe Bananas – The spottier, the better! Overripe bananas add natural sweetness and moisture.
- Don’t Overmix the Batter – Stir until just combined to keep the bread soft and tender.
- Reserve Chocolate for the Top – Sprinkling chocolate chunks before baking gives you a gooey, bakery-style finish.
- Try Toasted Oats – Lightly toasting the oats before adding them creates a nuttier, deeper flavor.
- Add a Nutty Crunch – Stir in chopped walnuts or pecans for texture and a little extra richness.
- Check Doneness Early – Start testing at 45 minutes; every oven runs differently, and you don’t want dry bread.
- Make It Mini – Divide batter into muffin tins for grab-and-go breakfasts (adjust bake time to ~20–25 minutes).
Yes! Quick oats work well in this recipe, though the texture will be slightly softer. If you like more chew, stick with old-fashioned oats.
Absolutely—this bread tastes great the next day as the flavors develop overnight. Store it tightly wrapped at room temperature for up to 3 days.
Yes, this bread freezes well. Let it cool completely, wrap in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight on the counter before serving.
More Tasty Quick Bread
Chocolate Oatmeal Banana Bread
Ingredients
- 1/2 cup vanilla Greek Yogurt
- 3 large ripe bananas, approximate 1 1/4 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup old-fashioned oats
- 2 cups chopped chocolate
Instructions
- Preheat oven to 350º F. Line a bread loaf pan with parchment paper, or spray very well with non-stick spray. Set aside.
- In a large bowl mix together yogurt, mashed bananas, eggs, vanilla and brown sugar.1/2 cup vanilla Greek Yogurt, 3 large ripe bananas, 2 large eggs, 1 teaspoon vanilla extract, 3/4 cup light brown sugar
- In a separate bowl whisk together cocoa powder, flour, baking powder, salt, and baking soda. Slowly add to the yogurt mixture, mixing until just combined.1/3 cup unsweetened cocoa powder, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking soda
- Fold in the oats.3/4 cup old-fashioned oats
- Add chocolate to the batter, reserving about 2 tablespoons to sprinkle on top, stir until just combined.2 cups chopped chocolate
- Pour batter into prepared pan. Sprinkle remaining chocolate over the top.
- Bake for 45-60 minutes until a tester comes out clean.
- Remove and place on a wire rack for 10 minutes before removing from pan.
- Let cool completely before slicing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What’s the weight in grams and ounces, can,t wait to make it.
I am sorry, I don’t have the ingredients in ounces and grams. I could just google each ingredient to get it in the right measurement for your area of the world.
I just made this bread in my bread machine and it turned out wonderful! Thank you for sharing!