Few things warm the soul like a slice of freshly baked banana bread—but when you swirl in creamy peanut butter and gooey chocolate chips, it transforms into something truly irresistible. Chocolate Chip Peanut Butter Banana Bread is the best of all baking worlds: rich, moist, perfectly sweet, and packed with comforting flavors. It’s a delightful twist on a classic that makes the perfect snack, breakfast treat, or even dessert.
In this article, we’ll dive into what makes this banana bread extra special, walk you through the step-by-step process, and offer helpful tips on nutrition, presentation, and easy variations.
Why This Banana Bread is a Must-Try
While traditional banana bread has its timeless charm, this upgraded version hits every flavor note:
- Creamy Peanut Butter adds nutty depth and richness
- Chocolate Chips create melty pockets of sweetness in every bite
- Ripe Bananas provide natural sweetness and moisture
- One-Bowl Preparation keeps things simple and stress-free
It’s the kind of recipe that makes your kitchen smell incredible and your family come running. Whether you’re using up overripe bananas or baking a special treat, this loaf always delivers.
Ingredients
Makes 1 loaf (8–10 slices)
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup creamy peanut butter
- ½ cup unsalted butter, melted (or use ¼ cup butter + ¼ cup oil)
- 2 large eggs
- ¾ cup brown sugar (or ½ cup for less sweetness)
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips (plus more for topping, optional)
Prep and Bake Time
- Prep Time: 15 minutes
- Bake Time: 55–60 minutes
- Cooling Time: 15 minutes
- Total Time: About 1 hour 20 minutes
How to Make It: Step-by-Step
1. Preheat the oven
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mash and mix
In a large mixing bowl, mash the bananas well. Add the melted butter, peanut butter, eggs, brown sugar, and vanilla. Whisk until smooth.
3. Add dry ingredients
Sprinkle the flour, baking soda, baking powder, and salt over the wet mixture. Stir gently with a spatula until just combined—do not overmix.
4. Fold in the chocolate chips
Add the chocolate chips and fold them into the batter. Reserve a few chips to sprinkle on top if desired.
5. Bake
Pour the batter into your prepared loaf pan. Top with extra chocolate chips. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
6. Cool and serve
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy warm, or store for later!
Nutrition Information (Per Slice – Based on 10 slices)
- Calories: ~280
- Fat: 14g
- Carbohydrates: 34g
- Sugar: 18g
- Protein: 5g
- Fiber: 2g
- Sodium: 200mg
Note: These are estimated values and can vary depending on ingredient brands and substitutions.
Presentation Tips
- Serve Warm: A gently warmed slice brings out the melty chocolate and peanut butter aromas.
- Drizzle It: For an extra treat, drizzle with a bit of melted peanut butter or chocolate ganache before serving.
- With a Side: Pair with a cold glass of milk or a hot cup of coffee for a comforting moment.
- Garnish for Impact: Sprinkle chopped peanuts, mini chocolate chips, or banana slices on top before baking for a bakery-style look.
Delicious Variations
- Nut-Free Option: Use sunflower seed butter in place of peanut butter.
- Add Texture: Fold in chopped nuts like walnuts or pecans for crunch.
- Healthier Version: Swap some flour for whole wheat, reduce the sugar slightly, or use Greek yogurt instead of some of the butter.
- Mini Loaves or Muffins: This batter also works great in mini loaf pans or muffin tins—just reduce the baking time to 20–25 minutes.
Storage and Freezing Tips
- Room Temp: Store the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer freshness, refrigerate for up to 1 week.
- Freeze: Wrap slices individually and freeze for up to 2 months. Reheat in the microwave for 30 seconds or toast for a slightly crisp edge.