Banana Chocolate Chip Peanut Butter Bread brings together the best of three worlds: ripe bananas, creamy peanut butter, and rich chocolate chips. This moist, flavorful quick bread is a delightful twist on the classic banana bread we all know and love. Combining the natural sweetness of bananas, peanut butter’s nutty richness, and melting chocolate chips’ irresistible flavour.
If you know me, you would know I am a big fan of banana-based bakes. I love using those overripe bananas in countless recipes. If you are one of those banana lovers like me, try my Vegan Banana Strawberry Bread and Zucchini Banana Bread.
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This banana peanut butter bread is perfect for breakfast, as a snack, or even as a dessert. It’s versatile, easy to make, and guaranteed to be a favourite in your household. Plus, it’s a great way to use up those overripe bananas sitting on your counter!
The core ingredients of peanut butter banana bread are ripe bananas, peanut butter, flour, sugar, eggs, and butter. These ingredients are combined to create a moist and tender bread with a delightful peanut butter aroma. We add ingredients like chocolate chips or roasted peanuts for some extra crunch. You can also add a peanut butter swirl to enhance the flavour and texture further.
Whether you’re a seasoned baker or a kitchen newbie, this recipe is sure to become your new go-to treat.
Why you will love Banana Chocolate Chip Peanut Butter Bread
The combination of bananas, peanut butter, and chocolate is a match made in heaven. Each bite perfectly balances sweet, nutty, and chocolatey goodness.
This bread stays incredibly moist and tender for days, thanks to the bananas and peanut butter.
This bread is surprisingly simple to whip up, even for beginner bakers.
It’s perfect for any time of day and can be customized to suit your preferences.
This banana peanut butter bread is perfect for gifting. Wrap up a loaf in some pretty paper, and you’ve got the perfect homemade gift for friends, neighbours, or teachers.
How to make the best Peanut Butter Banana Bread with Chocolate Chips
Preheat your oven to 350°F / 180°C and grease a 9×5-inch loaf pan.
Whisk together the all-purpose flour, baking soda, baking soda, and salt in a bowl.
In a large mixing bowl, mash the ripe bananas with a fork and keep them aside.
Add the softened butter and peanut butter to the bowl of a stand mixer or a large bowl. Combine well.
Add granulated white sugar and brown sugar. Beat until smooth and fluffy.
Add the mashed bananas and combine. Add the eggs one at a time, followed by the vanilla extract.
Gradually add the dry and wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix the batter. Fold in the chocolate chips.
Pour the batter into the greased loaf pan, and if you like, add a swirl of peanut butter on top for an extra nutty flavour. Add some extra chocolate chips on top if desired.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes clean.
Allow the peanut butter banana bread to cool in the pan completely before transferring it to a wire rack to cool completely.
Tips for making perfect Peanut Butter Banana Bread with Chocolate Chips
Use ripe bananas: The sweetness and flavour of the bread depend on the ripeness of the bananas. Overripe bananas with brown spots are ideal as they add natural sweetness and moisture to the bread.
Creamy peanut butter: Opt for creamy peanut butter for a smoother texture. You can use natural peanut butter, but make sure to stir it well before adding it to the batter.
Don’t overmix: Overmixing the batter can result in dense and tough bread. Mix until the ingredients are just combined.
Check for Doneness: Every oven is different, so start checking your bread at around 55 minutes. It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Customize with add-ins: Get creative with your add-ins. Chocolate chips, peanut butter chips, chopped and roasted peanuts, or even a dollop of extra peanut butter on top can take this bread to the next level.
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Variations & Substitutions
You can use whole wheat flour instead of all-purpose flour.
Replace butter with melted coconut oil for a dairy-free option. Coconut oil will add a slight coconut flavour to the bread, enhancing the overall taste. You can also use vegetable or sunflower oil as a substitute for butter, which will yield a moist and tender texture.
If you prefer a nuttier banana bread, you can add chopped nuts such as walnuts, pecans, or almonds to the batter.
To enhance the tropical flavours, consider adding shredded coconut to the batter.
Frequently asked questions
bsolutely! Almond butter or cashew butter would be delicious alternatives. Just keep in mind that it will change the flavour slightly.
Yes! Wrap the cooled bread tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes, you can! Crunchy peanut butter will add some extra texture to your bread. Just make sure it’s well-mixed into the batter.
Recipe Card
Banana Chocolate Chip Peanut Butter Bread
Ingredients
- 1 & ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ tsp Salt
- 3 large Bananas Ripened
- ¼ cup Unsalted Butter softened
- ½ cup Creamy Peanut Butter
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Milk
- ¾ cup Chocolate Chips
Instructions
- Preheat your oven to 350°F / 180°C and grease a 9×5-inch loaf pan.
- Whisk together the all-purpose flour, baking soda, and salt in a bowl. Keep it aside.
- In a large mixing bowl, mash the ripe bananas with a fork and keep them aside.
- Add the softened butter and peanut butter to the bowl of a stand mixer or a large bowl. Beat well until combined.
- Add granulated sugar and brown sugar. Beat until smooth and fluffy.
- Add the mashed bananas and combine together. Next, add the eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with the milk. Start and end with dry ingredients.
- Mix until just combined. Be careful not to overmix the batter.
- Add ½ cup chocolate chips and gently stir together.
- Pour the batter into the greased loaf pan, and if you like, add a swirl of peanut butter on top for an extra nutty flavour. Add ¼ cup chocolate chips on top if desired.
- Bake in the oven for 50 to 60 minutes or until a toothpick inserted into the center comes clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once it comes to room temperature, store it in an airtight container. Peanut butter banana bread can be stored at room temperature for upto 3 days.
- The flavour of the cake is too good once the cake cools down. I love it the next day! It's even better. Enjoy the cake for your morning breakfast or evening snack.