This Chocolate Chip Peanut Butter Banana Bread is in a league of its own! It’s made with real peanut butter, peanut butter chips, and chocolate chips, so every slice tastes like a peanut butter cup. The crumb is so moist and tender that it never lasts long.
This is not your average banana bread! 🍌
Peanut butter and banana were made for each other, and this loaf proves it. So many recipes hide the peanut butter behind the banana, but this loaf layers creamy peanut butter into the batter AND folds in peanut butter chips, so the flavor really comes through. Add in the chocolate chips and it’s seriously addictive.
My little secret to keeping this bread so soft and moist? Sour cream! It is the thing almost no other peanut butter banana bread uses, and it makes such a difference. It keeps the crumb soft and tender for days, long after a regular banana bread would dry out. If you only have Greek yogurt, that works too, but do not skip it.
— ♥︎ Jess —
How To Make Peanut Butter Banana Bread
Visit the recipe card below for the ingredient amounts and full directions.
1
MIX WET INGREDIENTS
Whisk together the bananas, sugars, melted butter, peanut butter, sour cream, eggs, and vanilla until smooth.
2
ADD DRY INGREDIENTS
Sprinkle in the flour, baking powder, baking soda, and salt. Stir just until combined. Do not over mix.
3
FOLD IN THE CHIPS
Gently stir in the chocolate chips and peanut butter chips.
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4
BAKE THE BREAD
Pour batter into a 9×5 loaf pan and bake for 50 to 60 minutes, until a toothpick comes out with moist crumbs but no wet batter.
Jessica’s Tips
- Use really ripe bananas. You want bananas that are heavily spotted, even mostly brown. The riper they are, the sweeter and more flavorful your loaf will be.
- Do not over mix. Once the flour goes in, stir just until you no longer see dry streaks. Over mixing develops the gluten and gives you a dense, tough loaf.
- Line the pan with parchment. Grease the pan, then add a parchment sling. It makes lifting the loaf out clean and easy once it has cooled.
- Let it cool before judging the flavor. The peanut butter taste is much stronger once the loaf has cooled completely.
- Tent with foil if it browns fast. Loaded loaves like this can brown on top before the center is done. Lay a loose piece of foil over the top partway through to protect it.
Recipe Help – Frequently Asked Questions
I have not tested this recipe with natural peanut butter, so use caution. The oil tends to separate and can throw off the texture. I recommend regular Jiffy style peanut butter, creamy or crunchy.
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F for about 18 to 22 minutes, until a toothpick comes out clean.
Of course! Fold in 1/2 to 3/4 cup of chopped walnuts or pecans with the chips for extra crunch.
Insert a toothpick into the center of the loaf. It should come out with moist crumbs clinging to it but no wet batter. Start checking around 50 minutes.
Yes, you can. A mild cooking oil (like vegetable oil or canola oil) works well in place of the melted and cooled butter, but I prefer the flavor with butter.
Chocolate Chip Peanut Butter Banana Bread
Ingredients
- 1 cup mashed overripe bananas, about 3 medium bananas
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted and cooled slightly
- ⅓ cup creamy peanut butter
- ⅓ cup sour cream, or plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
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Instructions
- Preheat the oven to 350°F. (For dark-coated or glass pans, reduce oven temperature to 325°F.) Grease a 9×5 loaf pan and line with parchment paper, set aside.
- In a large bowl, add the bananas, granulated sugar, brown sugar, melted butter, peanut butter, sour cream, eggs, and vanilla extract. Whisk until well combined.
- Add the flour, baking powder, baking soda, and salt, and mix until just combined. Do not over mix! Fold in the chocolate chips and peanut butter chips, then pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter). If your bread is browning too fast, lightly tent the top with foil to prevent it from browning further.
- Remove from oven and allow the bread to cool for 15 minutes. Gently remove from pan to a cooling rack to cool completely. The peanut butter flavor becomes stronger once the bread has fully cooled.
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Notes
Nutrition
Categories:
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Second time to make these muffins. First time yummy, second time I added 1/2 cup chopped pecans – even yummier! I use natural peanut butter for no added sugar. Need to come up with a natural alternative to sugar; maybe honey?
This recipe sounds absolutely delicious and I always have some frozen bananas just waiting to be used in baking. We especially buy lots of bananas in the winter, mainly because if we eat lots of bananas in the summer, mosquitoes from hundreds of miles around tend to fly to our yard to enjoy our potassium rich blood 🙁
Eagerly awaiting these out of the oven. Upped the PB a little because I just love PB and then adjusted the oil down accordingly. I can’t wait for my daughter to come through the door and smell these fresh from the oven. Thank you so much! YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
Hi! I just wanted to thank you for the recipe. I tried it this sunday and it’s already gone, my family loved it! Soooo good!
Hi there, just wanted to let you know that this recipe was a knockout on the first try! I was really impressed. I used 2 small bananas so the banana flavor was subtle. Next time I’ll use 3. I also received a request from my husband to add more PB next time! Thanks for posting this! 🙂
thank you for the recipe me and my three year made one hope it comes out as good s it sounds lol
Wow. I’m in love with these!! I just made a batch of muffins because I figured it would be good portion control…that was plan A. However, after immediately eating 3 MUFFINS IN A ROW, I moved to plan B: give these delicious things to the neighbors and spread the wealth! Absolutely delicious! Definitely going to make these again!
Abby – I hear you about Plan A and B.
This looks great! I like that this recipe calls for 2 bananas. The last banana bread recipe I read called for 6! I never seem to have THAT many ripe bananas laying around, but will sometimes have 2.
Wonderful and delicious combination.. love it 🙂
Girl this looks incredible! Pinned! That big crack in the center is perfection! Dreamy loaf!
Well if you MUST eat fruit…chocolate needs to be included. Smart girl 🙂
I do the same thing and buy way to many bananas and then go, Crap – Now I have to Make Banana Bread!…and then realize OH WAIt – Banana Bread is AWESOME! Problem solved.
And why has it never dawned on me to add PB? *head slap*
This bread looks so moist and delicious! Can’t go wrong with peanut butter and bananas!
I will never say no to peanut butter, a banana, or chocolate chips! Love this trio!
Peanut butter and chocolate are great additions to banana bread! Perfect way to use up those old bananas that go to waste on my counter!
What a perfect way to use up those lingering bananas! I used to buy huge bushels too but I finally had to stop because all of them were going to waste. I was too lazy to make banana bread.
Ha!! Too funny–I’m always asking Connor why he bought enough bananas to feed a small army. Seriously, there are only so many bananas I can eat in a week (and I like bananas, too).
But I could definitely make room for several slices of this bread! 🙂
I have been known to make a meal out of a banana with a tiny dab of peanut butter spread on each bite. So, I think you have done the right thing here.
My husb has been really into muffins lately so maybe I’ll lay these on him when my bananas turn brown. Looks delicious in the photo. Thanks!
I love that you put peanut butter in this banana bread! Those three flavors are such a perfect combo! I could eat this for breakfast, lunch, and dinner. 🙂
You deliver right? This sounds amazing and I need a slice or two stat!