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Choco-Oat-Nut Roasted Banana Bread with Crunchy Seeded Topping

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Moist, rich, and just the right amount of rustic, this Choco-Oat-Nut Roasted Banana Bread takes the classic loaf and dials it up with maple syrup, dark chocolate chunks, nutty oats, and a golden seeded topping. A swirl of warm spices and tangy yogurt gives every slice a perfect balance — it’s banana bread reimagined for serious flavor lovers.

Ingredients

Scale

For the Bread:

Butter, for greasing pans

8 ripe but firm bananas

1 cup (130g) walnut pieces

1 cup (210g) packed dark brown sugar

½ cup (250ml) pure maple syrup

⅔ cup (160ml) extra-virgin olive oil

4 large eggs

2 tsp vanilla extract

1½ cups (190g) all-purpose flour

1½ cups (210g) whole-wheat flour

1 cup (100g) rolled oats

6–8 tbsp mixed seeds (like pepitas, sunflower, flax — optional but delicious)

2 tsp baking soda

2 tsp kosher salt

½ tsp ground cinnamon

½ tsp ground ginger

1 cup (240ml) sour cream or thick plain yogurt (avoid nonfat)

8 oz (230g) bittersweet chocolate, chopped

For the Crunchy Topping:

2 tbsp rolled oats

4 tbsp mixed seeds

2 tbsp flour (any kind)

½ tsp cinnamon

2 tbsp olive oil

2 ripe but firm bananas, halved lengthwise

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or equivalent.

Roast bananas: Place bananas on a baking sheet and roast for 15–20 minutes until skins are blackened. Let cool, then peel and mash.

Toast walnuts lightly in a dry pan or oven until golden and fragrant.

Mix wet ingredients: In a large bowl, whisk together roasted bananas, sugar, maple syrup, oil, eggs, vanilla, and sour cream or yogurt.

Mix dry ingredients: In another bowl, stir flours, oats, seeds (if using), baking soda, salt, cinnamon, and ginger.

Combine wet and dry: Fold dry ingredients into the wet until just combined. Stir in toasted walnuts and chopped chocolate.

Prepare topping: Mix oats, seeds, flour, cinnamon, and oil.

Pour batter into pans, top each with a banana half (cut side up), and sprinkle with topping.

Bake for 50–60 minutes, or until a toothpick inserted comes out clean (check sooner if using smaller pans or muffin tins).

Cool completely before slicing — the chocolatey crumb gets even better with time.

Nutrition

Find it online: https://thecomfortspoon.com/choco-oat-nut-roasted-banana-bread-with-crunchy-seeded-topping/