I’m a little obsessed with this Peanut Butter Banana Bread and have made it multiple times since Therese first shared the recipe. Not only is it delicious, it’s perfect for making ahead because it’s one of those quick breads that improves after 24 hours.
It’s also open to improvisation. You can add toffee chips, peanut butter chips or my personal favorite, miniature chocolate chips. For the topping, you can drizzle on melted chocolate or better yet — drizzle on melted chocolate and poke some mini peanut butter cups into it before it sets.
Another thing you can do is swirl on a mixture of peanut butter, confectioners sugar and oil. Adding the sugar and oil to the peanut butter keeps it from sinking in, so you have a nice swirl of creamy peanut butter over the top.
The recipe is designed to give you two one pound loaves, which means you’ll need a pair of 8×4 inch loaf pans. When I first made it I mistakenly divided it between two 9×5 loaf pans. It was tasty, but stubby! I recommend using the two smaller loaf pans or using one large and putting any leftover batter in muffin cups.
This makes two loaves of Peanut Butter Banana Bread, but you can easily halve the recipe and make just one.
Peanut Butter Banana Bread with Chocolate Chips
- 2 1/2 cups all purpose flour 300 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup packed brown sugar 100 grams
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 ripe large bananas mashed (230 grams)
- 1 cup milk
- 3/4 cup chunky peanut butter 190 grams
- 3 Tablespoons vegetable oil or coconut oil
- 1 teaspoon vanilla
- 1 egg slightly beaten
- 1 cup semi-sweet chocolate chips or milk — I used mini chips
- Preheat oven to 350 degrees F. Spray two 8×4 inch loaf pans with flour-added cooking spray.
- Stir flour, sugars, baking powder, salt and cinnamon together in a large mixing bowl.
- Combine mashed bananas, milk, peanut butter, oil, vanilla and egg in a second bowl. Add banana mixture to flour mixture, stirring just until combined. Stir in chocolate chips. Pour batter into the two loaf pans and bake on center rack for 50 to 55 minutes or until a toothpick or cake tester inserted in the middle comes out clean.
- Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving.