Peanut Butter Banana Bread with Chocolate Chips Recipe

Introduction

This peanut butter banana bread is a moist, flavorful twist on a classic favorite. Combining ripe bananas, creamy peanut butter, and chocolate chips creates a deliciously rich treat perfect for breakfast or a snack.

Ingredients

• 3 medium overripe bananas (mashed)
• 1/2 cup creamy peanut butter
• 1/4 cup canola oil
• 1 whole large egg
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat oven to 350º F. Spray an 8×4 inch loaf pan liberally with non-stick spray or line with parchment paper.
2. Step 2: In a large bowl, mix together mashed bananas, peanut butter, canola oil, egg, sugar, and brown sugar until smooth.
3. Step 3: Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Set aside.
4. Step 4: Add the dry flour mixture to the banana mixture and stir until just combined. Be careful not to over mix.
5. Step 5: Fold in the chocolate chips gently.
6. Step 6: Spread the batter evenly into the prepared loaf pan. Bake for 55-65 minutes, or until a tester inserted into the center comes out clean.
7. Step 7: Remove the bread from the oven and place the pan on a wire rack to cool. After 20 minutes, remove the bread from the pan and let it cool completely on the wire rack.

Tips & Variations

• For a nut-free option, substitute sunflower seed butter for the peanut butter.
• Add chopped nuts like walnuts or pecans for extra texture and flavor.
• Use dark or milk chocolate chips instead of semi-sweet to change the sweetness level.
• Make sure bananas are very ripe to enhance natural sweetness and moisture.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly for a crispy exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well when thawed completely and mashed. They can add extra moisture to the bread, so ensure they are well-drained if needed.

Can I substitute the canola oil with butter?

Absolutely. Melted butter can be used instead of canola oil in equal amounts, which will give the bread a richer flavor and slightly denser texture.

Peanut Butter Banana Bread with Chocolate Chips Recipe

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★★★★★

4.6 from 305 reviews

This Peanut Butter Banana Bread is a moist, flavorful loaf combining the natural sweetness of ripe bananas with creamy peanut butter and rich chocolate chips. Perfect for breakfast or a guilt-free snack, it’s easy to prepare and baked to golden perfection.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 3 medium over ripe bananas, mashed
• 1/2 cup creamy peanut butter
• 1/4 cup canola oil
• 1 large egg
• 1/2 cup sugar
• 1/4 cup brown sugar

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Add-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350ºF (175ºC). Liberally spray an 8×4 inch loaf pan with non-stick spray or line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, creamy peanut butter, canola oil, egg, sugar, and brown sugar. Mix thoroughly until the mixture is smooth and even.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents throughout the batter.
4. Mix Dry and Wet: Gradually add the dry flour mixture to the banana mixture. Stir gently and until just combined, being careful not to overmix in order to keep the bread tender.
5. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, evenly distributing them without overworking the mixture.
6. Pour and Bake: Spread the batter evenly into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Cool: Remove the bread from the oven and place the loaf pan on a wire rack to cool. After 20 minutes, carefully remove the bread from the pan and let it cool completely on the wire rack before slicing.

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Do not overmix the batter to avoid tough bread texture.
• Check the bread towards the end of baking time to prevent overbaking.
• You can substitute semi-sweet chocolate chips with nuts or omit them for a nut-free version.
• Storage: Wrap cooled banana bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Peanut Butter Banana Bread, Banana Bread with Peanut Butter, Chocolate Chip Banana Bread, Easy Banana Bread Recipe, Moist Banana Bread