Oatmeal banana bread with chocolate swirl
Updated: Apr 27, 2019
I like to put chocolate in my banana bread, but I wanted to be able to pretend it was healthy enough for breakfast so I added in oats and almond flour. Bananas, eggs, oats, almonds... that definitely offsets the chocolate chips, right? If you're actually looking to make this healthier though, you can cut out the chocolate chips (and the cocoa powder... if you must).
Also, this is how everyone prepares their coffee in the morning, yeah?
1 cup light brown sugar, very loosely packed
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1 tsp vanilla extract
3 medium ripe bananas, mashed
1 cup (95g) oats
1 cup (130g) all purpose flour
1 cup (100g) almond flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup cocoa powder
1/4 cup mini chocolate chips
Preheat oven to 350F. Grease a 9x5 loaf tin and line bottom with parchment paper, then grease parchment paper.
In a medium bowl, mix together oats, both flours, baking powder, baking soda, and salt then set aside.
Cream together butter and sugar, then mix in eggs one at a time. Add vanilla and bananas and mix until well combined.
Stirring between each addition, add about 1/3 of the dry mixture, then about 1/2 of the milk, another 1/3 of the dry mixture and then the rest of the milk and dry mixture.
Set aside 2 cups of banana bread batter and pour the rest of it into prepared loaf tin.
Add cocoa powder to reserved batter and mix until well combined. Add chocolate chips to chocolate batter.
Pour chocolate batter into loaf tin then swirl with a butter knife. Gently tap the bottom of the tin onto the counter a couple of times.
Bake for 55-65 minutes until cake tester comes out clean (unless you poked a chocolate chip).
Cool on a wire rack while still in the tin for about 20 - 25 minutes (until cool enough to handle without oven mitts) then remove from tin, remove parchment paper, and set on wire rack until fully cooled.