Yield: 1 loaf
Chocolate Chip Peanut Butter Banana Bread
This easy banana bread recipe is even better than classic banana bread because it's loaded with chocolate chips and creamy peanut butter! Enjoy it as a breakfast loaf or made into muffins!
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
- 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 9x5 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.
Notes
Store: Place cooked bread in an airtight container at room temperature for up to 5 days. To freeze, wrap the entire loaf (or individual slices) in plastic wrap and then in a freezer safe bag. Freeze for up to 3 months. Let thaw on counter before serving.
- The peanut butter flavor of this bread is more prevalent once the bread has cooled.
- You can add 1/2 to 3/4 cup chopped nuts (walnuts or pecans) if desired!
- Oil can be used in place of the melted and cooled butter, but I prefer the flavor better with butter.
- Sour cream can be swapped for plain greek yogurt.
- I used regular Jiffy style peanut butter. Creamy or crunchy will both work. I have not tested this recipe with natural peanut butter, so use caution!
- I’ve made this bread with 50% white whole wheat flour with really good results.
Nutrition
Serving: 1slice, Calories: 242kcal, Carbohydrates: 32g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 19mg, Sodium: 167mg, Fiber: 2g, Sugar: 18g