Rich Peanut Butter Banana Bread is perfect for a crisp fall morning. Dotted with gooey chocolate chips, it is totally irresistible.
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Banana bread is one of those warm, fuzzy memories inducing foods for me. I remember having it on the regular as a kid and adoring it warm, slathered in a thick layer of butter. That was the life.
Updating a Classic
It’s still a favorite of mine but it was high time this childhood classic got an update with a classic flavor combination, peanut butter and chocolate. When that combo is involved you know it’s going to be good.
This recipe starts with my mom’s classic banana bread recipe as the base. It’s got the perfect dense texture with a crackly, slightly crunchy domed top.
A good amount of peanut butter is added to the batter to bring through the flavor but not so much that it overtakes the banana.
And of course, chocolate chips. Semi-sweet or dark chocolate chips are the way to go with this recipe.
Share the Wealth
My first test of this recipe yielded a delicious banana bread but the peanut butter flavor was majorly lacking. For the second attempt I loaded up on the peanut butter.
Knowing it would be more successful, I also baked the bread in three mini loaf pans versus one large pan. I knew having it in my house would be dangerous so this way I could give away two loaves and keep one for taste testing.
Baking directions for both the large loaf and the mini loaves are included in the recipe card at the end of the post.
Time to Devour This Peanut Butter Banana Bread
My personal favorite way to enjoy this bread is just as I did as a child, warm and slathered in butter. If you’re a peanut butter lover like my kids, it’s also SO good with a smear of peanut butter. I’m betting a little marshmallow fluff would be totally decadent too.
No matter how you serve it up, I promise it will disappear quickly.
More Quick Bread Recipes You’ll Love:
Peanut Butter Banana Bread
- Loaf Pan
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 cup mashed banana (about 2)
- 2/3 cup peanut butter
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Spray a regular loaf pan or 3 mini loaf pans with nonstick cooking spray. Set aside.
- Cream butter in a stand mixer until light and fluffy, about 3 minutes. Add sugar and beat another 2 minutes. Add eggs, one at a time, mixing well between each addition.
- Add flour, baking powder, baking soda and salt in a medium sized bowl. In another bowl, mix together the vanilla, bananas and peanut butter.
- Alternate adding dry ingredients and banana mixture, starting and ending with dry ingredients. Mix until just incorporated. Stir in chocolate chips.
- Pour into one large loaf pan or evenly among 3 mini pans. Bake the large loaf for 50 to 60 minutes, until a toothpick comes out clean. If you're baking minis, 30 to 40 minutes.