Peanut Butter Banana Bread with Chocolate Chips

This Peanut Butter Banana Bread is so moist, rich & full of chocolate chips it's bound to become everyone's favorite! It's quick and easy to make and full of all the banana and peanut butter flavor you could want. Serve it up for breakfast, after school snack or even dessert.

I love bananas and anything that has bananas in it. I'm so lucky to live in South Florida where I can have banana trees in my backyard. Yep, you read that right - banana trees in my own backyard! And I've got news for you, when a banana tree gets a hand of bananas on them you've got enough bananas to feed the entire neighborhood! Usually about 50 lbs. worth!

Needless to say I need a lot of banana recipes to use up all those bananas so you'll find quite a few banana recipes on 2CM blog. Sometimes it's hard to decide which recipe to make, 'cause they're all my favorite, like my Banana Pancake Smoothie or Double Chocolate Banana Bread for breakfast, Peanut Butter & Banana Cookies for a snack or delicious & super easy Banana Crunch Cake for dessert. I could go on and on but you get my drift.

Ways to Use Ripe Bananas

• Use ripe bananas to replace eggs in some baked goods recipes. 1 ripe banana equals one egg.
• Substitute bananas for oil and butter in a baking recipe. The same amount of mashed bananas as the butter called for. An added benefit, it may actually lower the calorie count. Be aware that the cooking time may need to be reduced.
• Blend up healthy soft serve ice cream.
• Make all flavors of smoothies and smoothie bowls like my favorite Chocolate Almond Smoothie.
• Bake healthier muffins and cookies.
• Use as a substitute for flour in Banana Pancakes.
• Make them into dessert by covering them with chocolate and freezing. Chocolate Covered Bananas make a cool summertime treat.
• Make banana milk for a great dairy-free alternative. Check out this recipe from Pure Wow.

Tips for Baking Moist Banana Bread

• Use overly ripe, even black, bananas for the most moist flavorful bread. Previously frozen bananas can always be used in place of fresh, just thaw them out first.
• Make the bread batter out of oil, not butter, as oil acts as an emulsifier and coats the flour so it doesn’t absorb too much water, which would make the final product drier.
• Fold wet ingredients into dry ingredients gently to retain a more tender texture.
• Do not overbake the bread. Check it after 55-60 minutes. Insert a toothpick in the center, left and right, and if it has just a few moist crumbs on it, take the banana bread out of the oven immediately.
• Store in a resealable plastic bag. I like to put mine in when it’s just slightly warm in order to keep it a little moister.

Today I decided to make this delicious Peanut Butter Banana Bread based on my no-fail Homemade Banana Bread. Of course, adding some yummy dark chocolate chips to the mix seemed like a no-brainer. And just wait until you see how easy it is to make!

This bread is so moist with the all the deliciousness we love about banana bread. In addition, it has the distinct flavor of peanut butter and the sweet, rich notes of chocolate chips. It's great warm or cold, as a quick breakfast, after school snack or even dessert. This Chocolate Chip Banana Bread was so popular and went so fast, that I know I'll be making it again real soon. Enjoy!

Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my  email list here and receive a free e-book.

PEANUT BUTTER BANANA BREAD WITH CHOCOLATE CHIPS

Moist, rich & full of chocolate chips, our Peanut Butter Banana Bread is bound to be everyone's favorite. Great for breakfast or that afternoon snack.

5 from 2 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12 servings

Calories: 359kcal

Author: Linda Warren

Ingredients

• 1 cup sugar
• ⅓ cup smooth peanut butter
• 3 Tablespoons solid shortening
• 3 Tablespoons vegetable oil
• 2 eggs
• ¼ cup milk
• 3 large ripe bananas mashed (I like to use about 1-⅓ cups mashed)
• 2 cups King Arthur unbleached flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup dark chocolate chips

Instructions

• Preheat oven to 350 degrees. Grease and flour loaf pan.
• Crumb sugar, peanut butter and shortening together.
• Mix in vegetable oil, eggs and milk.
• Add in mashed bananas.
• Combine flour, baking soda and salt.
• Mix into banana-egg mixture.
• Stir in chocolate chips.
• Pour into prepared loaf pan and bake for 1 hour. Check after 30 minutes to make sure top is not getting overly brown. If so, cover top loosely with aluminum foil.
• Test for doneness by inserting pick in center of bread. It is done if pick comes out clean. Remove from oven, set on wire rack, and cool for 15 minutes. Remove loaf from pan and finish cooling on rack.

Notes

This banana bread freezes very well. Allow to cool then wrap in aluminum foil and place in resealable plastic bag prior to placing in freezer.

Tips for A Moist Banana Bread

• Use overly ripe, even black, bananas for the most moist flavorful bread. Previously frozen bananas can always be used in place of fresh, just thaw them out first.
• Make the bread batter out of oil, not butter, as oil acts as an emulsifier and coats the flour so it doesn’t absorb too much water, which would make the final product drier.
• Fold wet ingredients into dry ingredients gently to retain a more tender texture.
• Do not overbake the bread. Check it after 55-60 minutes. Insert a toothpick in the center, left and right, and if it has just a few moist crumbs on it, take the banana bread out of the oven immediately.
• Store in a resealable plastic bag. I like to put mine in when it’s just slightly warm in order to keep it a little moister.

Nutrition

Calories: 359kcal | Carbohydrates: 51g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 297mg | Fiber: 2g | Sugar: 27g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg

This post has been updated with step-by-step instructions and new photos. It was first published on January 6, 2014.