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.

Recipe

Peanut Butter Banana Bread with Chocolate Chips

Cookie Madness

Peanut Butter Banana Bread with Chocolate Chips.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Bread

Cuisine American

Servings

Ingredients

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

Instructions

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.

Notes

This recipe fits perfectly into two 8×4 inch loaf pans. If you don’t have two 8×4 inch loaf pans, fill a larger (9×5 inch) loaf pan to within about 1 1/2 inches of the top of the pan and put any remaining batter into a small loaf pan or muffin cups. If you’d like to swirl some peanut butter over the top of the batter, mix together 2 tablespoons peanut butter, 1 teaspoon vegetable oil and about 1 1/2 tablespoons powdered sugar. Spoon and gently swirl over the top of the loaves before baking.

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Anna

May 19, 2010 at 9:12 pm

Jen, that’s great!
Jen

May 19, 2010 at 12:41 pm

I made this last night. I substituted whipping cream for the milk and smooth peanut butter for the crunchy because it’s what I had. I was a little concerned at first because the batter was so thick and I only had enough for one 9 x 5 and one 8 x 4 loaf. However, the bread is a hit here at the office. Thanks for the recipe.
katherine

November 01, 2009 at 1:33 pm

Despite this being a favorite taste combo of mine… I some how goofed this up along the way. I halved the recipe. I also spaced out and left it in the oven too long. Bummer! I will try it again once I have ripe bananas.
Chris Mower

October 31, 2009 at 10:29 pm

I just made banana bread yesterday! Ahhh, I should have checked your post first!
Anna

October 31, 2009 at 2:43 pm

Looks good! I’ve not yet made this one, but it’s a Peanut Butter and Pumpkin Bread from the Baltimore Sun:

http://www.baltimoresun.com/entertainment/dining/bal-ae.fo.finder28oct28,0,1337441.story
Carrie

October 31, 2009 at 9:37 am

I made this last night and forced myself to wait until today to try it. It’s DELICIOUS! Thanks for sharing, Anna!
Therese B.

October 30, 2009 at 10:40 pm

Hi Baking Pals…

I have had this bread warm out of the oven. My daughter LOVES anything with
peanut butter and chocolate. But, it does taste just a wee bit better overnight.
I keep it in the fridge. Also..next time Anna and ladies…ADD a little more
chips…a combo of milk and dark chocolate. YUM!
Anna

October 30, 2009 at 5:00 pm

Carrie, I think the bread just gets a little moister as it sits.
Katrina

October 30, 2009 at 4:34 pm

You had me at peanut butter. banana. and chocolate! But you knew that, didn’t you?!
Carrie

October 30, 2009 at 4:27 pm

This sounds so good that I’m going to make it today. Why do you have to wrap and store overnight?

Thanks,
Carrie
Therese B.

October 30, 2009 at 3:13 pm

Thanks for posting this recipe. This is soo good. Get’s better too when it sits a day.
You can keep in the refrigerator too.

Happy Friday!