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.
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.
Table Of Contents
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.
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 1/2×4 1/2-inch pan.
How to Make
- PREP TIME 15 mins
- COOK TIME 55 mins
- TOTAL TIME 70 mins
- SERVINGS 8 to 10
- YIELD 1 loaf
Ingredients
- 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
Method
1. Preheat the oven to to 350°F. Spray or grease a 4 1/2×8 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).
3. Fold in the flour and chocolate chips:
Fold in the flour until completely combined, followed by the chocolate chips.
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.
