Peanut Butter Chocolate Chip Banana Bread

Oooh, yes! This 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.

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Yield: 1 loaf


  • 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


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.

Peanut Butter Banana Bread Recipe mash the bananas Banana Bread with Peanut Butter add the milk

In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture.

Banana Bread with Peanut Butter mix the peanut butter Chocolate Chip Banana Bread Recipe beat in the bananas and peanut butter

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.

Banana Bread with Chocolate Chips fold in 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.

Banana Bread with Chocolate Chips cut and serve the loaf

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  • Marianne

    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.


  • Mirelle

    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.


  • Olympia

    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!


  • Bree

    Not bad. I much prefer the chocolate banana bread from this site over this one, even though I am a peanut butter lover.


  • Lesley

    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.


  • Afreen

    This recipe was amazing! My family loved it. I modified this recipe by halving the sugar and more peanut butter (3/4). I hand-whisked the peanut butter with melted butter first to remove the machine whisking. ;)


  • Cindy

    So good! Everyone loved this.


  • Marta Rivera

    This is one of the most PERFECT banana breads I’ve ever tasted. I would’ve never thought to put the banana, peanut butter and chocolate together, but it works so well. Thanks for another great recipe!


  • Alison

    so good!! my favorite banana bread recipe!!


  • Cassandra

    Really good recipe, I used 3 bananas, and it was very moist. Definitely feels like a dessert-y type of breakfast though, very sweet with all the sugar and chocolate chips. I will definitely make again, but I might leave the chocolate chips out.


  • Karl

    My modification of this was to put maraschino cherries on top and call it “banana split bread”.