This Peanut Butter Banana Bread is what happens when your favorite childhood sandwich meets classic, ultra-moist banana bread. Packed with ripe bananas, creamy peanut butter, and melty chocolate chips, every slice is soft, rich, and completely irresistible.
Recipe Essentials
- 🍽️ Course: Breakfast, Snack, Dessert
- ⏱️ Cooking Time: 55 minutes
- 🍴 Servings: 10 slices
- 🧄 Flavor Profile: Sweet, nutty, rich, chocolate-studded
- 🍚 Best Served With: Coffee, milk, or a smear of extra peanut butter
- 🧊 Make Ahead?: Yes! Stays moist for days
Summarize and Save This Content On
There's something magical about the combination of peanut butter and banana. It's cozy, nostalgic, and always satisfying. Add chocolate chips to the mix and you have a bakery-style loaf that tastes like dessert but feels perfectly acceptable for breakfast.
This recipe was inspired by my banana cobbler and banana upside down cake on this site, and pairs well with these amazing banana pancakes and our banana peanut butter smoothie.
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Why You Will Love This Recipe
- Incredibly Moist Texture: The mashed bananas, oil, and peanut butter create a soft, tender crumb that stays fresh for days.
- Perfect Flavor Balance: Sweet ripe banana meets creamy peanut butter with just enough chocolate to make it feel indulgent.
- Freezer-Friendly: Make one now, freeze one for later!
Ingredients
You only need basic baking ingredients that are likely already in your kitchen and a few overripe bananas to make this incredible peanut butter banana bread and our banana bread cake.
- Overripe Bananas: Provide sweetness and moisture.
- Smooth Peanut Butter: Adds rich, nutty flavor and structure.
- White Sugar: Sweetens and helps with browning.
- Light Brown Sugar: Adds moisture and a subtle caramel note.
- Whole Milk: Keeps the crumb soft and tender.
- Vegetable Oil: Ensures a moist loaf that doesn't dry out.
- Eggs: Provide structure and stability.
- Self-Rising Flour: Gives the bread lift and structure without extra leavening steps.
- Chocolate Chips: Melty pockets of chocolate in every bite.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Make It Chocolate: Add ¼ cup (4 tablespoons) unsweetened cocoa powder and reduce flour by ¼ cup for a chocolate loaf.
- Add Nuts: Fold in ¾ cup chopped walnuts or pecans.
- Muffin Version: Divide batter into a greased or lined muffin tin and bake at 350°F for 18-22 minutes.
- Swap Chocolate Chips: Add peanut butter chips or chopped Reese's peanut butter cups instead for more peanut butter flavor.
Another delicious peanut butter treat that you can serve for breakfast is my peanut butter Pop Tarts. What a great combination!
How to Make Peanut Butter Banana Bread
This peanut butter banana bread comes together in just a few simple steps. Preheat oven to 350F degrees. Line a 9x5 baking pan with parchment paper and set aside.
In a large bowl add mashed banana, peanut butter, sugars, milk, vegetable oil, eggs and vanilla extract. Whisk until well combined then add peanut butter and mix.
Add self-rising flour into the bowl and mix until there are no dry streaks, then fold in chocolate chips.
Pour into the prepared baking pan and sprinkle a handful of chocolate chips on top.
Bake for 55 minutes or until a toothpick inserted into the center comes out moist with crumbs.
If you're a banana bread fan, check out my banana cornbread. It will take your dining experience to a whole other level.
Recipe Tips
- Swap Self Rising Flour: Use 2 cups all-purpose flour, 4 teaspoon baking powder and 1 teaspoon salt instead.
- Overripe Bananas: Use very overripe bananas with black spots for maximum flavor.
- Storage: Store it tightly wrapped at room temperature up to 3 days or refrigerate in an airtight container for up to 5 days with a firmer texture. Wrap loaf or slices tightly in plastic wrap and then foil, and freeze for up to 2 months.
- Toothpick Test: Check doneness at 50 minutes as ovens vary to prevent burning. Tent with foil if the top browns too quickly.
If you love recipes like this, you may also enjoy my brown butter banana brownies or these chocolate peanut butter banana bites.
Serving Suggestions
- Spread extra peanut butter, butter, honey, Nutella or straberry rhubarb jam on a slice with sliced bananas on top. Lightly toasted or not.
- Pair with hot coffee or latte.
- Turn into French toast slices or use in our chocolate french toast.
- Serve alongside a creamy berry smoothie, some asparagus quiche and cheese bread for breakfast.
Recipe FAQs
Overmixing the batter after adding flour can make it dense. Mix just until combined.
It may have been underbaked or the oven door was opened too early during baking.
Yes! Crunchy peanut butter adds great texture and extra peanut flavor.
Check out this pumpkin banana bread and my chocolate and cream cheese banana bread if recipes like this speak to your heart (and stomach).
More Banana Bread Recipes
Do you love banana bread? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter Banana Bread
Equipment
Ingredients
- 1 cup overripe banana mashed (about 3 small-medium)
- ½ cup smooth peanut butter
- ½ cup white granulated sugar about ½ cup or 100 grams
- ½ cup light brown sugar packed or 100 grams
- ¼ cup whole milk
- ¼ cup vegetable oil
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 2 cups self-rising flour Also add 1 ½ tablespoon self rising flour or 272.5 grams
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F degrees. Line a 9x5 baking pan with parchment paper for easy removal and set aside.
- In a large bowl add mashed banana, peanut butter, sugars, milk, vegetable oil, eggs and vanilla extract. Whisk until well combined then add peanut butter and mix.
- Add self-rising flour into the bowl and mix until there are no dry streaks. Do not over-mix. Fold in chocolate chips.
- Pour into the prepared baking pan and sprinkle a handful of chocolate chips on top. Bake for 55 minutes or until a toothpick inserted into the center comes out moist with crumbs. Let bread cool completely before slicing.
Notes
- Swap Self Rising Flour: Use 2 cups all-purpose flour, 4 teaspoon baking powder and 1 teaspoon salt instead.
- Overripe Bananas: Use very overripe bananas with black spots for maximum flavor.
- Storage: Store it tightly wrapped at room temperature up to 3 days or refrigerate in an airtight container for up to 5 days with a firmer texture. Wrap loaf or slices tightly in plastic wrap and then foil, and freeze for up to 2 months.
- Toothpick Test: Check doneness at 50 minutes as ovens vary to prevent burning. Tent with foil if the top browns too quickly.
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