There’s nothing better than banana bread, unless it’s banana bread packed with creamy peanut butter and gooey chocolate chips. This chocolate chip peanut butter banana bread is soft, fluffy, and bursting with flavor in every bite. It’s the perfect way to use up overripe bananas, and it comes together in just one bowl. Whether you enjoy it for breakfast, an afternoon snack, or dessert, this moist banana bread will hit the spot every time!
Looking for more fun quick breads? Try our chocolate chip walnut banana bread and double chocolate banana bread, too!
Table of Contents
If you didn’t already know, we’re huge fans of peanut butter! In fact, we incorporate it into recipes as often as we can with treats like our Chocolate Covered Dates with Peanut Butter, Soft Peanut Butter Cookies, and these Reese’s Peanut Butter Blondies.
Naturally, it was only a matter of time before we incorporated it into our favorite baked good – banana bread. Oh my gosh you guys, it’s SO good! Seriously, this peanut butter banana bread might be our new all-time favorite recipe. One bite, and you’ll go bananas. Get it?
In all seriousness, it’s soft, fluffy, and loaded with sweet flavors and chocolate chips in every bite for a recipe that the whole family will love!
Why You’ll Love This Peanut Butter Banana Bread
- It comes together with just 11 simple, budget-friendly ingredients.
- You can prepare the batter in minutes with just a couple of bowls.
- The bread bakes in just about an hour.
- It’s extra soft and moist and full of chocolate chips in every bite.
Ingredients You’ll Need
We took our classic banana bread recipe up a notch with a few extra ingredients to make it even more delectable. Here’s what you’ll need:
- Bananas – 3 medium-sized bananas are needed for this chocolate chip peanut butter banana bread recipe. The riper they are, the easier the ingredients will mix and the sweeter your bread will taste!
- Butter – Using melted unsalted butter helps create a spongy texture with just a slight crumble. If salted butter is all you have, it can be used, too. Just adjust the amount of extra salt included accordingly.
- Sugar – Regular granulated sugar helps sweeten the mixture.
- Eggs – Large eggs are necessary to help the bread hold its shape.
- Baking Staples – Vanilla extract, baking soda, and salt help enhance the flavor and contribute to the fluffy texture.
- Greek Yogurt – Not found in your standard banana bread recipe, this is our secret weapon to creating an extra moist texture and a slightly tangy taste.
- Peanut Butter – The star ingredient in this peanut butter banana bread recipe! We recommend using a natural, creamy variety for easy mixing and a bold taste.
- Flour – Regular all-purpose flour forms the base of the batter. If needed, you could swap it out for a 1:1 gluten-free all-purpose alternative.
- Chocolate Chunks – We love to incorporate semi-sweet chocolate chunks for bigger bites of sweet chocolate in each piece. If preferred, dark chocolate chunks would taste great, too.
Ingredient Swaps
Make this recipe your own with these easy swaps:
- Nut-Free: Use sunflower seed butter or Wowbutter instead of peanut butter.
- Dairy-Free: Swap Greek yogurt for a dairy-free yogurt alternative.
- Chocolate: Use dark chocolate chunks, mini chocolate chips, or leave them out completely.
- Add-ins: Mix in chopped nuts, shredded coconut, or a swirl of Nutella for extra flair.
How to Make Easy Peanut Butter Banana Bread
Although rich in flavor, this banana bread with peanut butter is super easy to prepare. All you’ll need are two large bowls and a loaf pan!
- Prepare. To begin, preheat your oven, and grease a loaf pan well.
- Mash. Peel the bananas, and add them to a large mixing bowl. Using a fork or a wire masher, smash them down until they’re smooth and creamy.
- Whisk. In a separate bowl, add the melted butter and sugar. Whisk until smooth. Then, add the eggs and vanilla, and whisk again.
- Combine. Add the salt, yogurt, bananas, baking soda, and peanut butter to the bowl. Gently mix until combined. Next, add the flour, and stir just until it’s well incorporated and no streaks remain.
- Fold. Gently fold in ½ the chocolate chips, disbursing them evenly throughout the batter.
- Bake. Pour the batter into the prepared loaf pan, and sprinkle the remaining chocolate chips on top. Place the pan in the oven until a toothpick can be inserted into the center and comes out clean.
- Cool. Allow the banana bread with peanut butter to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, and enjoy!
Baking Tips
- Ripen bananas quickly: your bananas aren’t quite ripe yet, you can place them in a brown paper bag with an apple or avocado overnight. Or, bake unpeeled bananas on a baking sheet at 300ºF for 15–20 minutes until the skin turns black.
- Avoid overmixing: Like most dessert recipes, you want to avoid overmixing your banana bread batter. As soon as the ingredients are well combined and no clumps remain, it’s ready to bake. Continuing to mix will only overwork the dough, creating a dense, tough loaf of banana bread.
- Don’t overbake: Keep a close eye on your bread in the oven, and remove it as soon as it’s light golden brown in color and a toothpick can be inserted and comes out clean or with just a few crumbs.
- Cool completely: It’s tempting to dig in right away, but trust us. It’s worth the wait! Not only does letting your peanut butter banana bread cool ensure it holds together, but it also helps enhance the peanut butter flavor.
How to Serve Chocolate Chip Peanut Butter Banana Bread
Enjoy this banana bread:
- Toasted with a drizzle of honey or maple syrup
- Warm with a smear of peanut butter or butter
- Paired with a hot coffee or latte
- As part of a brunch spread with cheesy scrambled eggs and fruit
Common Questions
It’s moist and slightly dense (in the best way), thanks to the banana and peanut butter. But the edges still get that soft golden crust, giving you the perfect slice.
It’s just right—sweet enough to feel like a treat, but not cloying. The banana and chocolate do most of the work, so you don’t need a ton of extra sugar!
Absolutely. Just portion the batter into a muffin tin and bake for a shorter time. Same great flavor, perfect little packages.
More Banana Bread Recipes
If you’re a fan of our chocolate chip peanut butter banana bread, then get ready to go bananas over these delicious banana bread recipes from our collection! Here are some of our favorites that are sure to satisfy your cravings:
- Tahini Banana Bread
- Biscoff Banana Bread
- Chocolate Chip Banana Bread Skillet
- Chocolate Hazelnut Banana Bread
Chocolate Chip Peanut Butter Banana Bread Recipe
Ingredients
- 3 medium bananas very ripe
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup Greek yogurt room temperature
- 1 teaspoon baking soda
- 1/4 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 3/4 cup semi sweet chocolate chunks divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5 loaf pan, and set aside.
- In a large bowl, add the peeled bananas. Using a fork or a wire masher, smash them until smooth and creamy.3 medium bananas
- In a separate large bowl, add the melted butter and sugar. Whisk to combine.1/2 cup unsalted butter, 1 cup granulated sugar
- In the same bowl, add the eggs and vanilla, and whisk again. Add the salt, yogurt, mashed bananas, baking soda, and peanut butter. Stir to combine.2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon kosher salt, 1/2 cup Greek yogurt, 1 teaspoon baking soda, 1/4 cup creamy peanut butter
- Add the flour, and mix just until combined and smooth. Do not overmix!1 1/2 cups all-purpose flour
- Fold in ½ cup of chocolate chunks.3/4 cup semi sweet chocolate chunks
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chunks on top.
- Bake 55-60 minutes or until a toothpick can be inserted into the center and comes out clean.
- Cool in the pan for 10 minutes before transferring the peanut butter banana bread to a wire rack to cool completely.
- Store wrapped in plastic wrap at room temperature for up to 3 days.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this in a circular baking dish and it turned out great. just adjusted the baking time a bit due to the thinner pan size. definitely moist by adding in the yoghurt! thank you ladies 🥰
We’re so glad it turned out well for you! Thank you for trying it out and taking the time to leave a review. 😊
Xo,
Alia & Radwa
Looks delicious can a swap the Greek yogurt for sour cream?
Hi Debbie,
We haven’t tested it but think it should be just fine. We’d love to know how it turns out if you give it a try!
Xo,
Alia & Radwa
Hi can you use all natural peanut butter ? Could I use PB Fit peanut butter powder ?? I also only have low fat Greek yogurt will this work ?? Thank you for your help and thank you so much for all your delicious recipes. I appreciate you sharing them
Can this recipe be baked into muffins? If so, please advise of cooking temp/time, as well as approximately how many muffins. Thanks in advance!
Hi Amira!
We haven’t tested this recipe as muffins but think it would work. Follow the instructions to prepare the batter. Then, portion it into greased muffin tins, filling each cavity 2/3 of the way full. Bake at the same temp. Keeping a close eye on the oven. We’d start testing for doneness around the 20 minute mark.
We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
Just made yesterday! Delicious!!! Wonder if you could switch out the bananas for zucchini? AND baking question. How to know when it’s done? Top was getting quite brown at 55min. Took out. Center fell as it cooled, but wasn’t mushy/unbaked
Hi Beth,
We haven’t tested this recipe with zucchini. It might work if you wring it out well, but the bread won’t be nearly as sweet. You’ll know it’s done when the top is browned and a toothpick inserted into the center comes out clean. If the top browns too quickly, you can cover it with foil, and continue baking.
We hope this helps!
Xo,
Alia & Radwa
Another hit from the Food Dolls! The texture of this banana bread cannot be beat. 10/10 recommend!!
This is a moist and delicious banana bread and the addition of peanut butter gives it a new twist.
Thank you, Carole! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
Hello! Please can you put the ingredients in grams? I tried the conversion from cups to grams but i don’t think it was correct because i didn’t get the soft texture. Thank you!!
Hi for the peanut butter banana bread cake do you do unsalted butter as well as there is already the peanut butter in the receipe.
I prefer to skip it ..is it possible?
Thank you for all the delicious receipe you give us:)
Tried this recipe as a twist on the usual banana bread mini muffins I usually make for my kids and I’m not sure if my kids or I loved it more! We’ve added this into the regular baking rotation, we love the PB added into this recipe.
Thank you, Laura! We’re so glad! 😊
Xo,
Alia & Radwa