Banana bread is always the way to go when the overripe fruit sits uneaten. In fact, I might confess to allowing bananas to turn brown just so I can have a great excuse to try a new banana bread recipe! :) Or I check Meijer's discount produce rack that sometimes sells overripe bananas for $0.19/pound.
I have my favorite straight up banana bread recipe, but when I saw "oats" and "chocolate" in the title of this recipe on Tasty Kitchen, I had to try it. It had rave reviews from all of the testers. And it did not disappoint. It's moist and sweet, yet quite hearty.
I'm so glad I stumbled upon this recipe by multiplydelicious.com. With a few personal tweaks, I made it my own and we LOVE it. With the whole wheat and oats and smaller amount of fat compared to most recipes, I feel like this is actually a little bit nutritious. But that's not why I just ate three pieces. ;)
1 cup Whole Wheat Flour
1 cup White Flour
1 cup Rolled Oats
½ cup Sugar
½ cup Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoons Salt
1-½ cup Buttermilk (OR milk plus 1-1/2 Tbsp lemon juice)
2 whole Eggs, Lightly Beaten
¼ cups Unsalted Butter, melted
1 cup Ripe Bananas, Mashed (about 3 Medium)
¾ cups Semi-sweet (or Dark!) Chocolate Chips
Preheat oven to 350 degrees. Spray two 9×5 inch pans with non-stick cooking spray; set aside.
In a large bowl, whisk together flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, mix together buttermilk, eggs, butter, and bananas. Pour into dry ingredients and mix until well combined. Stir in chocolate chips.
Pour batter into prepared pans and bake at 350 degrees for 40 to 45 minutes until a toothpick inserted comes out clean.
Note: you can also use the batter to make muffins. The muffins will need to bake for about 20 to 25 minutes.