Peanut Butter Chocolate Chip Banana Bread

I know National Peanut Butter Lovers Day has come and gone, but I love peanut butter every day - especially in baked goods. Mmmm. And peanut butter has made me love something I never thought I would - banana bread. I'm not big on banana bread - or anything banana flavored, for that matter. I'll eat a banana if it's in a pristine greenish-yellow state - no bruises, no black spots, no soft spots - in other words, I have a very short window of time to enjoy a banana. So when the three bananas that I'd bought turned brownish before I could get to them, I decided to make banana bread as a gift for a friend. Because generally, I'll take a pass on banana bread. But then I came across this peanut butter banana bread with chocolate chips from Brown Eyed Baker, and I thought, "Hey, that sounds kinda good. I like peanut butter with banana." I mixed together the batter and tasted it before I put it into the loaf pan - OMG. Not what I was expecting. This was unlike any other banana bread I've ever had - the peanut butter makes such a HUGE difference!!! I decided that my friend wouldn't mind if a tiny piece was missing from the end of the loaf (taste test, right?), and tried it while it was still warm. OMG again. If you like banana bread, this will probably blow your mind. If you're not a huge banana bread fan, this may change your mind altogether. 


Peanut Butter Chocolate Chip Banana Bread

adapted from Brown Eyed Baker

makes 1 loaf


  • 2 cups unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp table salt
  • 3 medium bananas, mashed
  • 1/2 cup creamy salted (or unsalted) peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup buttermilk
  • 1/4 cup Canola oil
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup semisweet chocolate chips


  1. Position a rack in the center of your oven, and preheat to 350 degrees. Lightly grease an 8x4" loaf pan with unsalted butter, then line with parchment paper so the paper drapes over the long sides of the pan. 
  2. Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
  3. In another large bowl, whisk together the banana, peanut butter, sugar, brown sugar, buttermilk, oil, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until no white streaks of flour remain (but don't overmix - just mix until the flour is all mixed-in). Gently fold in the chocolate chips.
  5. Pour the batter into the prepared pan and use the spatula to make the top smooth. Bake for about an hour and 15 minutes, tenting the loaf with foil around the 50 minute mark to prevent over-browning (mine got a little brown, as you can see in the pictures). 
  6. Cool the bread in the pan for about 10 minutes, then gently remove from the pan and allow to cool on a cooling rack. 





Find similar recipes at Feastie:

Roasted Unsalted Peanuts Recipe Sweet And Salty Peanut Chocolate Chunk Cookies from The Perfect Pantry
Chocolate Chip Banana Bread from The Little Kitchen
Peanut Butter-Banana Bread Chocolate Chips from Brown Eyed Baker
Cookie Sticks from My Baking Addiction
Peanut Butter Chocolate Chip Cookie Bars from Brown Eyed Baker


Oh yum, your banana bread looks so delicious!

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