Banana Bread with Oats and Chocolate Chips


About an hour before starting recipe, set eggs, butter, and full-fat Greek yogurt on kitchen counter to warm to room temperature.

Preheat oven to 325°F. Butter and flour loaf pan or coat with a release spray. Alternatively, line a straight-sided loaf pan with parchment paper for easier removal.

In a medium-sized mixing bowl, whisk together oat flour*, baking soda, nutmeg, and salt. Set aside.

Don't have oat flour? Grind old fashioned oats in a blender or food processor!

Using a hand mixer or electric mixer with a paddle attachment, cream butter, vanilla extract, and brown sugar together for 5 minutes on medium-high.

Into your bowl of wet ingredients, add yogurt and mashed bananas. Mix until well-incorporated.

Pour your eggs into the bowl one at a time, mixing the first one before adding the next. Mix on medium-high speed for two minutes.

Scrape your bowl, and add your dry ingredients to it, mixing together with the hand or stand mixer for about 15 seconds on medium high.

Fold in your mini chocolate chips, and finish incorporating all ingredients with a spatula to avoid over-mixing.

Pour batter into pan and gently tap pan on towel-covered counter to remove air bubbles.

Bake for 45 – 50 minutes or until toothpick inserted into the center comes out clean and loaf is beginning to pull away from the pan’s sides. Cool loaf in pan for 10 minutes before inverting on a cooling rack.

Swipe up to make this delicious banana bread with oats and chocolate chips!