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Featured in 15 Homemade Sweet Treats for your Easter Basket
While this banana bread may look like a humble loaf speckled with chocolate chips, it is so much more than that.
I think you could even say the combination of peanut butter, chocolate, and bananas together are a little bit “extra.” This bread is packed with ingredients that make great pairings, but when combined as a trio? Well, they kind of make for the ultimate banana bread.
The resulting quick bread is rich with peanut butter and banana flavor, bits of semi-sweet chocolate, and a dense but not heavy crumb.
HOW TO MAKE THIS BANANA BREAD
This bread is a riff on Elise’s classic Banana Bread with just a few adjustments to accommodate the peanut butter.
I use a creamy, commercial brand of peanut butter here. I don’t usually bake with natural peanut butter because it tends to take a little more finessing to incorporate. I beat the peanut butter a bit before mixing it into the batter, just like you often do with cream cheese. I want it to soften and smooth out so it will incorporate more easily.
You could use chunky, but I prefer creamy. It shouldn’t cause any issues if you were to substitute one for the other.
Since peanut butter can weigh down a batter, I also added some milk to the recipe to keep the loaf from being too heavy.
You can use mini or regular chocolate chips here, or even chopped bar chocolate. It’s really your preference. If you do use bar chocolate, just know it will melt more readily than chips (which typically contain a stabilizer to maintain their shape). I avoid topping the batter with bar chocolate, because it can melt off and burn as it bakes. Just add some to the top when it comes out of the oven.
STORING AND FREEZING BANANA BREAD
This bread keeps at room temperature, wrapped well in plastic and on the counter, for at least a couple of days, although it won’t last that long because you’ll eat it all!
You can also freeze the whole loaf or slices by wrapping well in plastic and then in foil. (Double wrapping will protect from freezer burn and keep the bread from absorbing freezer smells.)
Need more banana bread freezing and storing information? Click here for all the ins and outs on how to keep your banana bread at its best!
TRY THESE OTHER GREAT QUICK BREAD RECIPES!
Peanut Butter Chocolate Chip Banana Bread Recipe
Ingredients
- 2 to 3 very ripe bananas, peeled
- 1/3 cup (74g) melted unsalted butter
- 1/2 cup milk, (whole, 2 percent or even a nut milk works)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (200g) sugar
- 1/2 cup (113g) creamy peanut butter
- 1 teaspoon baking soda
- Pinch of kosher salt
- 1/2 teaspoon cinnamon (optional)
- 1 1/2 cups (191g) all-purpose flour
- 3/4 cup (143g) chocolate chips
Method
1 Preheat the oven to 350°F. Spray or grease a 4x8-inch loaf pan very well.
2 Make the batter: Mash the bananas in a mixing bowl using a fork. Whisk in the melted butter, milk, egg, and vanilla. Mix in the sugar.
In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture.
Scrape the bowl down and beat in the baking soda, salt, cinnamon, and flour. Fold in the flour until completely combined, followed by the chocolate chips.
3 Bake the loaf: Spread the batter in the prepared pan and bake on the center rack of the oven for 55 to 60 minutes, or until the bread is deeply golden and a toothpick inserted in the center comes out clean.
4 Cool the loaf: Remove the bread from the oven and place on a rack to cool completely before turning out.
5 Enjoy! Store the leftover bread wrapped well in plastic at room temperature for 3 days. Leftovers are great toasted lightly in a pan with butter.
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Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
Peanut Butter Chocolate Chip Banana Bread
Why does mine come out chewy like
Hmm, Jessica, let’s see. Your banana bread is chewy? That’s unusual. Do you mean it’s rubbery when you eat it, or do you mean it’s underbaked?
Hi. I cooked this bread 2 times, both times everything worked out. I have a good experience in home baking and I want to give some advice to those who did not succeed.
1. All products should be at room temperature.
2. I thoroughly mix the dry ingredients in a separate bowl, I used a baking powder in bags, I don’t know if there are any in your country.
3. I carefully measured all the ingredients in grams when I cooked, and I want to clarify: I took 290 grams of peeled bananas (it was 2 large bananas). Be sure to take really ripe bananas
4. I used all-purpose flour and quite a bit of whole wheat flour. Cook with proven flour
5. I put the form on the middle level of the oven top + bottom mode
It’s a pity that I can’t attach photos of this bread. It is really super delicious!
xxxxxyyyyy
Hi Lilu! Thanks for sharing those tips! Glad you liked the bread so much!
Hello! I use a translator, I hope that you will understand me. I cooked this bread 2 times, both times everything worked out. I have a good experience in home baking and I want to give some advice to those who did not succeed.
1. All products should be at room temperature.
2. I thoroughly mix the dry ingredients in a separate bowl, I used a baking powder in bags, I don’t know if there are any in your country.
3. I carefully measured all the ingredients in grams when I cooked, and I want to clarify: I took 290 grams of peeled bananas (it was 2 large bananas). Be sure to take ripe bananas covered with black dots or a slightly blackened peel.
4. I used all-purpose flour and quite a bit of whole wheat flour. Cook with proven flour
5. I put the form on the middle level of the oven top + bottom mode
It’s a pity that I can’t attach photos of this bread. It is really super delicious!
xxxxxyyyyy
I also wanted to add that I tent the loaves with foil when they begin to get on the darker side since they take so long to bake. I think I’ve had to bake at least an hour and 30 minutes.
xxxxxyyyyy
Great tip, Vera! Sometimes I have even mini loaves of banana bread that take nearly an hour to bake. The foil tent is a big asset.
I double this recipe and it fits perfectly into (2) 9″ x 5″ loaf pans. This is my 4th or 5th time making this and it does require longer baking than directed in the recipe even in the bigger pans. Check for doneness with a toothpick inserted into center of loaf. If it comes out clean then that is when it’s done! Insert a few in different spots to be sure.
xxxxxyyyyy