Today we’re sharing a recipe for Peanut Butter Chocolate Chip Banana Bread. This recipe is the best of all possible worlds. This riff on classic banana bread is so good, the whole loaf will be gone before you know it.
All about Peanut Butter Chocolate Chip Banana Bread
This peanut butter chocolate chip banana bread has all of life’s essentials, right?! Peanut butter, banana bread, and chocolate. It doesn’t get much better than that.
We love having different options to use up overripe bananas. Most of the time we will make some type of banana bread or smoothies with them. We tried this recipe as we already enjoy peanut butter on brown sugar banana bread and thought this would be worth a try. Well, we were right, it was great. All the things you love about banana bread but with a few welcomed additions too!
This recipe just takes a couple of pantry ingredients and a few overripe bananas. You can make this recipe in a regular loaf pan, mini loaf pans or as muffins. Either way you decide to make this recipe, it always turns out yummy.
The other great thing about this recipe is that you can change up the type of sugar you use if you are trying to keep a lower sugar diet. You can also exchange the oil for applesauce or for the oil of your choice. Lastly, you are also able to substitute the all-purpose flour for a gluten-free flour or the flour of your choice. Make this recipe your own!
Peanut Butter Chocolate Chip Banana Bread
This is the best banana bread! This peanut butter chocolate chip banana bread basically has all of life’s essentials, right?!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/4 cup oil
- 1/4 cup smooth peanut butter
- 1 egg
- 2 very ripe bananas mashed
- 1 tsp vanilla
- 1/2 cup chocolate chips or mini chocolate chips
Instructions
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Preheat oven to 325 degrees F. Spray loaf pans with nonstick cooking spray and set aside.
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In a large bowl, whisk all dry ingredients together until combined.
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Create a well in the center and pour the remaining ingredients, excluding the chocolate chips. Mix until just combined. Fold in the chocolate chips.
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Transfer batter to loaf pans. Bake mini loaves for 25-28 minutes and large loaves for 50-60 minutes. Bake until inserted toothpick comes out clean when inserted. Cool for 5 minutes in pan and transfer to cooling racks. Serve warm or at room temperature.
How long does this bread keep?
This bread will keep for several days at room temperature in an airtight container or wrapped. You will want to move the bread to the refrigerator after a couple of days or if you live somewhere with high humidity to help it keep longer.
We’d love to hear what you think about this recipe. Do you have a favorite way to use overripe bananas? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
