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Overhead image of slices of chocolate chip peanut butter banana bread.
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5 from 2 votes

Chocolate Chip Peanut Butter Banana Bread Recipe

Upgrade your favorite bread with this easy chocolate studded peanut butter banana bread for a decadent recipe perfect for breakfasts, snacks, and desserts!
Prep Time10 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread, peanut butter, peanut butter banana bread
Servings: 12 servings
Author: Food Dolls

Equipment

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 9x5 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.

Notes

To freeze, wrap the cooled banana bread in plastic wrap, and transfer it to a sealable bag. It will stay fresh in the freezer for up to 1 month. To serve, let it thaw in the fridge overnight. Then, slice, and enjoy!

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 324mg | Potassium: 242mg | Fiber: 2g | Sugar: 25g | Vitamin A: 301IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg