Preheat your oven to 200 C / 400 F and place the wire rack at the middle of the oven. Line a bread pan with parchment paper or brush it with butter or coconut oil like I did. Set it aside.
Add the rolled oats to a dry grinder and grind it until you get fine oat flour. Transfer it to a large mixing bowl.
Now add baking soda, baking powder, salt, cinnamon powder and half of the chocolate chips to the oat flour. Using a wire whisk, mix all the dry ingredients together ensuring that the raising agents and flavoring ingredients are distributed evenly.
In another mixing bowl, take the overripe bananas and mash it using a fork. Take your time to mash the bananas so that there is no lump left.
Now add eggs, milk, honey and coconut oil to the mashed bananas. Using a wire whisk, mix all the wet ingredients together to create a uniform mixture.
Now pour the wet ingredients over the dry ingredients i.e. the oat flour mixture prepared earlier.
Using a spatula, fold the dry ingredients into the wet ingredients until the mixture is just combined and there is no dry flour left; but do not overmix. Let the banana oatmeal bread batter sit for 10 minutes on your kitchen counter.
Pour the batter into the prepared bread pan spreading it evenly. Now sprinkle the remaining half of chocolate chips on top of the batter, distributing evenly.
Bake the banana oatmeal bread in the preheated oven for 30 minutes at 200 C / 400 F. Then reduce the temperature to 160 C / 325 F and bake for another 20 to 25 minutes until a toothpick inserted into the center of the bread comes out clean. Take it out from the oven and place on a cooling rack for 10 minutes.
Once the bread is cool enough to handle, take it out of the bread pan and place it on a wire rack to allow it to cool down before cutting.
Slice up your healthy banana oatmeal bread, drizzle some honey on top and serve it warm! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2024/03/glutenfree-banana-oatmeal-bread/