Chocolate Chip Banana Oat Loaf

 chocolate chip banana oat loaf | dailywaffle

I bought a 4.5-lb. bag of Toll House chocolate chips at Costco. Joke all you want about whether or not anyone needs 12 rolls of paper towels or 6 packages of toilet paper at one time, but come the holidays, it’s the place to go.  Need a 10 lb. bag of sugar for about the same cost as 5 lbs. at the grocery store? Costco.  You’re doing spiced nut mix for an office party? Costco.  You need to restock your bar? Costco.

So when I bought that bag of chocolate chips, it was without a lick of regret.  I even felt like I was being somewhat restrained, since there was a 10 lb. bag of another brand.  The thing is, I made this chocolate chip banana oat loaf with the regular chips but it didn’t produce the “chocolate in every bite” effect I was looking for.  For that, you need the minis. Good thing I have no problem with keeping a well-stocked chocolate chip pantry.

chocolate chip banana oat loaf| dailywaffle

I always roll my eyes a little bit when cake recipes claim to be healthy. I won’t go that far, but this loaf cake has more to offer nutritionally than your average slice of banana bread. We’re chocolating it up here, so I’ve used whole-wheat pastry flour, oat bran and rolled oats to up the whole grain and fiber quotient.  So texturally, yeah, it’s a little firmer.  If you use all rolled oats instead part oat bran, part rolled oats it’s a little more tender, it’s up to you to decide what fits your taste.   Either way, you could easily undercut the coffee shop around the block that’s charging $3 for a slice of loaf cake and make a killing. I’m not saying you should, but you know, you could. If you wanted to.

Chocolate Chip Banana Oat Loaf
Prep time
Cook time
Total time
This loaf straddles the line between quick bread and cake, offering chocolate and banana in every bite.
Recipe type: Breakfast, Cake, Snack
Serves: 1 loaf
  • 1 c. whole wheat pastry flour
  • ½ c. unpacked light brown sugar
  • ½ t. table salt
  • ½ t. baking soda
  • ¼ t. baking powder
  • ½ c. oat bran
  • ½ c. rolled oats
  • 3 t. canola oil
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 3 very ripe bananas, mashed (about 1¾ c.)
  • ½ c. mini chocolate chips
  • Non-stick vegetable spray
  1. Preheat oven to 350F. Spray an 8 inch loaf pan with vegetable spray and set aside.
  2. In a medium bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, oat bran and rolled oats.
  3. In a small bowl, combine oil, egg and egg whites, and banana. Add the wet ingredients to the dry and stir just until combined. Set aside 1-2 T. of chocolate chips for the topping and fold the rest into the batter. Let the batter sit for 3-5 minutes to allow the oats to soften a bit.
  4. Pour the batter into loaf pan and top the center of the loaf with the remaining chocolate chips. Bake for 45-55 minutes, or until a skewer comes out clean.




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