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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
I love this, and I made it in a muffin tins (I don’t have a loaf pan!). It was done in around 30 minutes…and I did 3 bananas and half the sugar. It’s so dense, moist and delicious.
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I made this using 1 tbsp of ground flaxseed with 3 tbsp of water as an egg substitute, and only half the amount of sugar that the recipe calls for and it turned out fabulous!! Also baked in a shallow round bundt pan for half the amount of time. Just took it out of the oven and my house smells amazing, it’s going to be hard not to devour it all tonight.
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I did bake it this afternoon, the only think I changed is the amount of sugar . I only put 1/4 of coconut sugar. Perfect for us! Thank you for sharing this scrumptious recipe!
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Not bad. I much prefer the chocolate banana bread from this site over this one, even though I am a peanut butter lover.
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I did use chunky peanut butter and it was delicious! I directly mixed it in with the banana mixture so I didn’t have to dirty another bowl. My family loved it! Thank you.
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