Peanut Butter Banana Bread with Chocolate Chips Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, evenly distributing them without overworking the mixture.
- 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.
- 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
