Combine sugar and butter in a large bowl and stir until uniform. Add eggs one at a time, and stir to incorporate. Add oats, banana, buttermilk and vanilla; stir until uniform.
Combine flour, baking soda and salt in a small bowl; stir with a fork to blend. Add flour mixture to banana mixture one third at a time; stir until just combined. Stir in chocolate chips.
Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until loaf is dark brown and a cake tester comes out clean.
Cool bread in pan for 10 minutes, and then run a knife along edges to loosen, turn out of baking pan and cool on a rack. Makes one loaf.
Tip: You can also make this into muffins-bake muffins for 20 minutes. You’ll get about 12 muffins or 20 mini muffins.
Tip: If you’re only going to purchase one kind of oatmeal, you should buy the old-fashioned or large-flake oatmeal. To turn them into the “quick-cooking” oatmeal called for in this recipe, pulse them in a food processor, or place in a resealable plastic bag and rub them between your hands until they’re broken into small bits.
Mealtime Survival for Picky Eaters and the Families Who Love Them.