Peanut Butter Chocolate Chip Banana Bread

Oooh, yes! Peanut butter chocolate chip banana bread is the best of all possible worlds! This riff on classic banana bread is so good, the whole loaf will be gone before you know it.

Banana Bread with Chocolate Chips
Cindy Rahe

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.

Peanut Butter Banana Bread
Cindy Rahe

The Best Peanut Butter to Use

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.

Choosing Chocolate Chips

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.

Cindy Rahe

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.)

Note: We updated this recipe on August 20, 2021, reducing the baking soda to 1/2 teaspoon and changing the pan to an 8 1/2x4 1/2-inch pan.

Banana Bread with Peanut Butter
Cindy Rahe

More Banana Bread Recipes!

Peanut Butter Chocolate Chip Banana Bread

Prep Time 15 mins
Cook Time 55 mins
Total Time 70 mins
Servings 8 to 10
Yield 1 loaf


  • 2 to 3 very ripe bananas

  • 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

  • 1/2 teaspoon baking soda

  • Pinch kosher salt

  • 1/2 teaspoon cinnamon, optional

  • 1 1/2 cups (191g) all-purpose flour

  • 3/4 cup (143g) chocolate chips


  1. Preheat the oven to to 350°F.

    Spray or grease a 4 1/2x8 1/2-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, and cinnamon (if using).

    Peanut Butter Banana Bread Recipe mash the bananas
    Cindy Rahe
    Banana Bread with Peanut Butter add the milk
    Cindy Rahe
    Banana Bread with Peanut Butter mix the peanut butter
    Cindy Rahe
    Chocolate Chip Banana Bread Recipe beat in the bananas and peanut butter
    Cindy Rahe
  3. Fold in the flour and chocolate chips:

    Fold in the flour until completely combined, followed by the chocolate chips.

    Banana Bread with Chocolate Chips fold in the chocolate chips
    Cindy Rahe
  4. Bake the loaf:

    Spread the batter in the prepared pan and bake at 350°F 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.

  5. Cool the loaf:

    Remove the bread from the oven and place on a rack to cool completely before turning out.

  6. 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.

    Banana Bread with Chocolate Chips cut and serve the loaf
    Cindy Rahe
Nutrition Facts (per serving)
379 Calories
17g Fat
55g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 379
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 38%
Cholesterol 35mg 12%
Sodium 140mg 6%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 10%
Total Sugars 34g
Protein 7g
Vitamin C 3mg 15%
Calcium 35mg 3%
Iron 2mg 10%
Potassium 294mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.