Moist, fluffy, and rich Peanut Butter Banana Bread with chocolate chips for a unique and delicious spin on classic banana bread. I have included flour and sweetener options as well as a dairy-free option!
My nieces and nephews are all obsessed with peanut butter, which awards me Aunt Of the Year when I bring over a peanut butter treat.
We had an upcoming family dinner, so I knew I had better win some peanut butter auntie points. I had plenty of ripe bananas on the counter, so you bet your bottom dollar I combined forces and whipped up this sultry hunk of peanut butter banana bread!
The end result was a sultry, fluffy, perfectly sweet and moist banana bread that’s rich in peanut butter flavor. The whole loaf disappeared in the blink of an eye! My entire family devoured it, with very little evidence of its existence.
I make this banana bread recipe with gluten-free bread and coconut sugar, but have provided many options for changing up flours and sweeteners.
Let’s discuss the basic ingredients for this banana peanut butter bread!
Ingredients for Peanut Butter Banana Bread:
Ripe Bananas: The star of the show! Choose overripe bananas that have plenty of brown spots for the best flavor and the most natural sweetness. For the best results, measure the amount of mashed banana (you need 1 cup), as bananas vary greatly in size.
Unsweetened Creamy Peanut Butter: The combination of bananas and natural peanut butter work flawlessly together! It adds a rich depth of flavor that is impossible to beat.
Unsalted Butter: Melted butter contributes to the moisture content for a moist crumb. It helps with the tender texture and richness.
Granulated Sweetener. Pick your favorite! I use coconut sugar, which is unrefined and lower on the glycemic index than regular cane sugar. White sugar, brown sugar, and sugar-free sweetener are all great options.
Egg: We need a single egg to help the batter rise. You can replace it with one flax egg for an egg-free version.
Pure Vanilla Extract and Ground Cinnamon: Both add lovely warm flavor to make your taste buds swoon.
Gluten-Free All-Purpose Flour or Regular All-Purpose: Use your favorite gluten-free flour blend or stick with regular all-purpose flour. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which I find produces the best gluten-free peanut butter banana bread.
Baking Powder: The leavening agent, here to help the batter rise and bake evenly.
Sea Salt: Flavor enhancer! Don’t skip it, as the bread’s flavor really shines with the addition of salt.
Chocolate Chips: Contribute pockets of melted chocolate goo, because we know how to party!
Recipe Customizations:
- Go egg-free: Mix 1 tablespoon of ground flaxseed in a bowl with 3 tablespoons of water. Allow the mixture to sit for 15 minutes, stirring occasionally, until thickened. Use in place of the egg.
- Make it nutty: Mix in ⅔ cup of chopped walnuts or pecans for a nutty crunch.
- Swap the sweetener: Go with any kind of granulated sweetener you like. Don’t substitute for a liquid sweetener like pure maple syrup or honey.
- Go dairy-free: Use avocado oil or melted coconut oil instead of butter.
- Make it grain-free: Make my Almond Flour Banana Bread, Cassava Flour Banana Bread, or my Coconut Flour Banana Bread by swapping one of the eggs for ¼ cup of peanut butter.
Now that we’ve covered the simple ingredients, let’s make a loaf of this delicious peanut butter banana bread!
How to Make Peanut Butter Banana Bread:
Preheat the oven to 350 degrees Fahrenheit, and line a 9 x 5-inch loaf pan with parchment paper.
Mash the bananas in a large bowl until creamy. Stir in the peanut butter until well combined with the mashed bananas. Note: If your peanut butter is cool from sitting in the refrigerator, microwave it for 30 seconds, or until it is easier to stir.
Mix the coconut sugar, pure vanilla extract, and egg into the peanut butter banana mixture.
In a separate mixing bowl, combine the flour, baking powder, ground cinnamon, and sea salt (dry ingredients). Add the flour mixture to the bowl with the wet ingredients, and stir well.
Mix the chocolate chips into the batter.
Spread the peanut butter banana bread batter into the prepared loaf pan in an even layer. If you’d like, sprinkle extra chocolate chips on top of the bread.
Bake on the center rack of the preheated oven for 50-60 minutes (I do 55), or until it is golden brown and baked through. If at any point the bread starts to brown up too much, you can cover the bread pan in aluminum foil to prevent any additional browning.
Insert a digital thermometer into the center of the loaf to check its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher.
Let bread cool to room temperature before slicing and serving.
I enjoy warming up a thick slice with butter for the optimal treat! Craving extra peanut butter? Slather it on!
If you’re able to wait, any quick bread recipe like this tastes even better the next day as the rich flavor develops further.
Storage Options:
- Room Temperature: Cover the loaf pan with plastic wrap and keep on the counter for up to 2 days.
- Refrigerator: Transfer leftovers to an airtight container or a large zip lock bag and refrigerate for up to 1 week.
- Freezer: Cut the rest of the loaf into individual slices. Freeze in a freezer bag for up to 3 months.
The next time you’re craving a steamy loaf of banana bread and could go for an adventure, whip up this easy recipe!
Looking for more quick bread recipes to keep the baking love alive? Try some of my favorites!
More Quick Bread Recipes:
- Almond Flour Morning Glory Quick Bread
- Protein Cinnamon Roll Bread
- Almond Flour Fig Quick Bread
- Chocolate Oatmeal Banana Bread
- Yogurt Zucchini Bread
Enjoy this beautiful combination of peanut butter, banana, and chocolate!
Peanut Butter Banana Bread Recipe
Ingredients
- 3 ripe bananas mashed (1 cup)
- ½ cup unsweetened creamy peanut butter
- ¼ cup unsalted butter melted
- ⅔ cup coconut sugar or brown sugar*
- 1.5 tsp pure vanilla extract
- 1 large egg
- 1 ½ cups gluten-free all-purpose flour or regular all-purpose flour**
- 2 tsp baking powder
- 1.5 tsp ground cinnamon
- ½ tsp sea salt
- 2/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and line a 9″ x 5″ loaf pan with parchment paper.
- Mash the bananas in a large bowl until creamy. Stir in the peanut butter until well combined. Note: If your peanut butter is cool from sitting in the refrigerator, microwave it for 30 seconds, or until it is easier to stir.
- Mix the coconut sugar, pure vanilla extract, and egg into the peanut butter banana mixture.
- In a separate bowl, combine the flour, baking powder, ground cinnamon, and sea salt (dry ingredients). Mix the flour mixture into the wet ingredients, then stir in the chocolate chips.
- Spread the peanut butter banana bread batter into the prepared loaf pan in an even layer. If you’d like, sprinkle extra chocolate chips on top of the bread.
- Bake on the center rack of the preheated oven for 50-60 minutes (I do 55), or until it is golden brown and baked through. If at any point the bread starts to brown up too much, you can cover the bread pan in aluminum foil to prevent any additional browning. Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher.
- Let bread cool to room temperature before slicing and serving.
How much chocolate chips go into this recipe? Where is this indicated in the recipe?
I must have missed it somewhere.
Agh, you’re correct! I left the measurement for the chocolate chips out of the recipe card – it wasn’t you, it was me! I added it in, so you should be all set now. I use 2/3 cup of chocolate chips, but you can definitely adjust the amount to your personal taste 🙂 I hope you enjoy the banana bread!
How many bananas?
Thank you for catching that, Delphine! We need 3 ripe bananas, which is equivalent to 1 cup of mashed bananas. I added the bananas to the recipe card 🙂