Peanut Butter Banana Bread

A couple slices of Banana Peanut Butter Bread and loaf on a platter.

Peanut Butter Banana Bread

This bakery-style Peanut Butter Banana Bread is ultra moist, packed with ripe bananas, creamy peanut butter, and chocolate chips. An easy one-bowl banana bread recipe perfect for breakfast, snack, or dessert.

Prep Time5

Cook Time55

Total Time1

Servings:

Calories: 251kcal

Author: Karin and Ken

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.

Nutrition