Peanut Butter Banana Chocolate Chip Bread
Peanut Butter Banana Chocolate Chip Bread is even better than classic banana bread because it’s loaded with chocolate chips and creamy peanut butter! This easy banana bread recipe can even be made into muffins.
If you love chocolate and bananas together as much as I do, you should also try these Chocolate Banana Brownies with Peanut Butter Swirl and these Banana Chocolate Chip Pancakes!
This Chocolate Chip Banana Bread Is Great For Using Up Leftover Bananas
You guessed it! Jorge bought a TON of bananas again and proceeded to eat two. That left me with 6 overripe bananas. I don’t know when that man will learn to buy a smaller bushel of bananas. It’s like he sees the .79 cents per pound sign and picks out the biggest bananas he can find.
Hopefully one day we will have kids who love bananas as much as he does and I can start pushing bananas on them. Most moms push vegetables, I’ll be begging them to eat bananas.
This Is One Of My Favorite Banana Bread Recipes
This is my 13th Banana Recipe on this blog. Out of those 13 — 6 of the recipes include chocolate. I think it’s fair to say that I like chocolate and banana together. And if there is any way to make banana and chocolate taste even better, it’s to add peanut butter!
I have been making this banana bread for years (like since 2008), but this time I decided to add some peanut butter and chocolate chips to change it up for something a little different. We loved this version and even ended up making french toast with a few slices! Yum!
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 over ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup creamy peanut butter
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semi sweet chocolate chips
Preheat oven to 350°F. Grease a 8 inch loaf pan with butter (you can also line with parchment paper like I did in the photo - this makes it easy to lift out!). For muffins: line muffin tin with cupcake liners. Set aside.
In a small bowl, combine flour, baking soda, cinnamon, baking powder and salt. Set aside.
In a large bowl, beat bananas, sugar, peanut butter and egg - until well combined. Add vegetable oil and vanilla extract. Mix in dry ingredients, stirring until just combined. Fold in chocolate chips.
For muffins: Fill muffin tins 3/4 full. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few crumbs sticking too it.
For bread: Pour into a lined loaf pan and bake for about 45 minutes, or until a knife inserted in the center comes out mostly clean with just a few crumbs sticking too it.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 242 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 19mg Sodium: 167mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 18g Sugar Alcohols: 0g Protein: 4g