Peanut Butter Chocolate Chip Banana Bread Recipe

I created Peanut Butter Banana Bread studded with chocolate chips and creamy peanut butter, with mashed bananas and applesauce to keep it super moist.

I never planned for a loaf to hijack my mornings, but this Peanut Butter Chocolate Chip loaf did. It reads like Chocolate Chip Banana Bread in the best way, dense yet springy, with creamy peanut butter folded through and chocolate chips that pop into molten pockets.

I kept it a little messy, not polished, so every slice feels slightly dangerous and very inviting. I find myself stealing thin slivers all day, thinking I can stop, then taking one more.

I wont tell you where I hid the last slice, thats my only secret.

Ingredients

• Bananas: Sweet, adds moisture and fiber, natural sugar for quick carbs.
• Peanut butter: Creamy source of protein and healthy fats, keeps loaf rich and a bit salty.
• All purpose flour: Gives structure, mostly carbs, low fiber, so not very nutrient dense.
• Brown sugar: Sweetens, gives a molasses note and extra chewiness or moisture.
• Chocolate chips: Melty pockets of sweetness and fat, yummy but not very nutritious.
• Eggs: Bind everything, add protein and richness, help with structure and texture.
• Applesauce: Fat swap sometimes, cuts fat while adding moisture and mild sweetness.
• Roasted peanuts: Adds crunch and nutty flavor, more protein but watch the salt.
• Cinnamon: Warm spice, low calorie, brings aroma and a cozy, slightly sweet finish.

Ingredient Quantities

• 1 1/2 cups (190 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional, but I usually toss it in)
• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs, beaten
• 1/2 cup creamy peanut butter, room temp
• 1/3 cup unsweetened applesauce
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (plus a few extra to sprinkle on top)
• 1/4 cup chopped roasted peanuts (optional for crunch)

How to Make this

1. Preheat oven to 350°F (175°C). Greased or line a 9×5 inch loaf pan with parchment leaving an overhang so you can lift the bread out later, or just grease well.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon if you’re using it. Set aside.

3. In a large bowl mash 3 very ripe bananas until mostly smooth, then add 2 beaten large eggs, 1/2 cup creamy peanut butter (room temp helps it blend), 1/3 cup unsweetened applesauce, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Stir or beat until the mixture is uniform but don’t freak out if a few lumps of peanut butter remain.

4. Pour the dry ingredients into the wet and fold gently until just combined. Don’t overmix or the loaf will get tough, a few streaks of flour are okay.

5. Lightly toss 1 cup semisweet chocolate chips with a teaspoon or two of flour (this helps them not sink) and reserve a handful extra chips to sprinkle on top. Also have 1/4 cup chopped roasted peanuts ready if you want crunch.

6. Fold the floured chocolate chips and the chopped peanuts into the batter just until distributed. Save a few chips and peanuts to scatter on the top before baking.

7. Spoon the batter into your prepared loaf pan, smooth the top and sprinkle the reserved chocolate chips and peanuts. If you want a peanut butter swirl, drop a few small dollops of extra peanut butter on top and swirl with a knife, but it’s optional.

8. Bake at 350°F (175°C) for about 50 to 65 minutes. Start checking at 50 minutes with a toothpick in the center it should come out with a few moist crumbs not wet batter. If the top is browning too quickly tent loosely with foil for the last 10-15 minutes.

9. Let the bread cool in the pan on a rack for 10 to 15 minutes, then use the parchment overhang or run a knife around the edges and transfer to the rack to cool completely before slicing. It sets up as it cools so don’t try to slice it piping hot, you’ll get a squished loaf.

Equipment Needed

1. 9×5 inch loaf pan (lined with parchment or well greased)
2. Parchment paper (with overhang for easy removal)
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula (or wooden spoon)
7. Fork or potato masher (for the bananas)
8. Small bowl (to toss chocolate chips with flour)
9. Cooling rack and a toothpick or cake tester to check doneness

FAQ

Peanut Butter Chocolate Chip Banana Bread Recipe Substitutions and Variations

• All-purpose flour: swap for whole wheat pastry flour 1:1 — it’ll be a bit denser, so you might add 1–2 tbsp extra mashed banana or a splash of milk. Or use a gluten-free 1:1 baking blend 1:1 (make sure it contains xanthan gum).
• Peanut butter: use almond butter or sunflower seed butter 1:1. Almond gives a milder nutty flavor, sunflower is great if you need nut free.
• Brown sugar + granulated sugar: replace both with 3/4 cup coconut sugar 1:1 for similar sweetness and texture. If you want liquid sweetener, try 2/3 cup maple syrup or honey but cut the applesauce by about 2 tbsp and expect a slightly different crumb.
• Eggs: make flax eggs for an egg free loaf — mix 2 tbsp ground flax with 6 tbsp water, let sit 5 minutes, that equals 2 eggs. The bread may be a touch denser but still tasty.

Pro Tips

1) Use really ripe bananas, but taste the batter before you bake it. If your bananas are super sweet you can shave a tablespoon or two off the sugars so it does not turn out cloying, and if you have a kitchen scale weigh the bananas instead of guessing.

2) Warm the peanut butter a little so it blends smooth with the other wet stuff, and whisk the eggs well first. Cold peanut butter makes clumps, and overmixing once the flour is in will make the loaf dense, so fold gently.

3) Toss chocolate chips with a little flour so they stay suspended, and reserve extra chips and peanuts for the top so it looks nice. Also, if the top is browning too fast, loosely cover with foil for the last part of baking.

4) Cool the loaf completely before slicing, use a serrated knife and cut slowly for clean slices. You can freeze individual slices wrapped in plastic for quick snacks later, they thaw in minutes in the toaster.