This Peanut Butter Banana Chocolate Chip Bread is in a league of its own! Loaded with rich chocolate chips and creamy peanut butter, with a supremely soft and velvety texture. Make this quick bread for an easy breakfast, or turn it into muffins!
Loving the flavor combination of this banana bread recipe? Try these Banana Chocolate Chip Pancakes!
Table of Contents
- Moist & Fluffy Peanut Butter Banana Bread with Chocolate Chips
- Why Add Peanut Butter to Banana Bread?
- What You’ll Need
- How to Make Peanut Butter Banana Chocolate Chip Bread
- Tips for Success
- Add-In Ideas
- How to Store Homemade Banana Bread
- Does This Freeze Well?
- More Easy Breakfast Bread Recipes
- Get the Recipe
Moist & Fluffy Peanut Butter Banana Bread with Chocolate Chips
This quick bread recipe brings together one of my most cherished flavor combinations: chocolate and banana. And if there was ever a way to make banana and chocolate taste even better, it’s to add peanut butter!
I took a classic banana bread recipe that I’ve been making for years and decided I’d change it up to something a little different. Can I just say, this peanut butter chocolate chip banana bread is ah-mazing! Everyone loves this version. It’s so incredibly moist, fluffy, and full of rich peanut butter flavor.
You can make this bread as one wonderful loaf, and even as muffins to enjoy for breakfast or as a sweet snack with coffee or tea.
Why Add Peanut Butter to Banana Bread?
Peanut butter just does so many things for this recipe! Creamy peanut butter adds a delicious richness and a good boost of protein. Plus, it gives this banana bread an unbelievably soft, velvety texture. You need to try it!
What You’ll Need
This is the time for those overripe bananas to shine! Easy ingredients make this the perfect banana bread to whip up on a weekend morning. Here’s the list of what you’ll need:
- Bananas: Over ripe bananas are best as you’ll be mashing them. Banana bread is the perfect opportunity to use up any brown bananas in your fruit bowl!
- Chocolate Chips: Semi sweet chocolate chips, or dark chocolate chips if you prefer.
- Peanut Butter: Make sure it’s the creamy kind, and not crunchy.
- All-Purpose Flour: For the most consistent results when baking. However, if you’re aiming for something a bit healthier, you can use whole wheat flour instead.
- Cinnamon: A hint of warm spice goes a long way with this bread recipe!
- Vanilla Extract: Pure vanilla extract for the most authentic and natural vanilla flavor.
- Baking Soda & Baking Powder: For leavening.
- Vegetable Oil
How to Make Peanut Butter Banana Chocolate Chip Bread
First, you’ll need to grease or line your loaf pan while the oven preheats. I like to line a loaf pan with parchment paper so the bread can be easily lifted out after it’s cooled. (It also makes cleaning up that much quicker!). If you’re making banana muffins instead, get your muffin tin lined and ready.
Combine the Dry Ingredients: Mix together the flour, baking soda and baking powder, cinnamon, and salt.
Mix the Wet Ingredients: Mash the bananas and then combine them with the wet ingredients, including the peanut butter and egg. Next, stir in the oil and vanilla extract.
Combine to Make the Batter: Once the wet ingredients are thoroughly mixed, slowly mix in the dry ingredients until everything is just combined. Be careful to not over-mix! Then, fold the chocolate chips into the batter.
Bake: Pour the batter into your loaf pan or muffin tins. Depending on which option you’ve chosen, the baking times will vary. So be sure to check the recipe card below! Both the loaf and muffins are done when you can insert a toothpick into the center that comes out mostly clean.
Tips for Success
- If Your Banana Bread Is Dry: If your loaf comes out drier than expected, this could be a result of batter that was over-mixed! Other reasons could be that it was in the oven too long, the bananas you used were under-ripe, or because the bread was sliced before it was completely cool.
- If The Top of the Bread Cracks: This is normal! A crack forming along the top of the bread is a result of the baking process and is common for quick bread.
- Can I Use Black Bananas?: To an extent, yes. Aim for bananas that are brown or slightly blackened. One way to check if your bananas are past their prime (even for banana bread) is to peel and give them a sniff. If the smell isn’t banana, they likely won’t make very nice bread.
- Tips for Serving: This banana bread is delicious on its own, or you can give the slices a smear of butter, or a drizzle with honey or maple syrup. We even made a few slices into French toast one morning and the outcome was glorious!
If you’re as much of a quick bread enthusiast as I am, you know that the possibilities for add-ins are nearly limitless! Here are some add-in suggestions you can try instead of (or in addition to) the chocolate chips in this recipe:
- Chopped walnuts, almonds, pecans, or macadamias
- Dried fruit such as craisins or raisins
- Extra spices like nutmeg or allspice
- White chocolate chips
- Bacon pieces (trust me, with the peanut butter, it works!)
How to Store Homemade Banana Bread
Keep your banana bread extra moist by storing it airtight in a resealable bag, or wrapped tightly in plastic wrap inside a container. Store it at room temperature for up to 5 days.
Does This Freeze Well?
This banana bread freezes exceptionally well! Either the whole loaf or individual slices can be kept frozen for up to a month, wrapped tightly in plastic wrap plus an extra layer of aluminum foil. Thaw at room temperature before serving.
More Easy Breakfast Bread Recipes
- Brown Sugar Banana Bread
- Best Pumpkin Bread
- Buttermilk Blueberry Bread
- Cranberry Squash Quick Bread
- Apricot Pecan Bread
- Easy Pineapple Coconut Quick Bread
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 167mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 4g
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