Peanut Butter Banana Bread

By FionaPublished May 21, 2025
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Total Time 1 hour 10 minutes
Servings 12 Slices

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This peanut butter banana bread is incredibly moist with a delicious peanut butter banana flavor and tons of chocolate chips. The combination of mellow bananas and salty-sweet peanut butter and chocolate make this banana bread truly addictive.

**This post was updated May 21, 2025 with new photos and step-by-step recipe tips. I originally posted the recipe back int 2017, so I wanted to redo the recipe testing to ensure the best results**

Banana bread is a classic recipe for good reason. But once you try this peanut butter banana bread, you may have a new favorite. It’s incredibly moist and tender with the perfect, slightly dense and springy banana bread texture. The batter is infused with peanut butter, then it’s loaded with chocolate chips.

If you love peanut butter and banana sandwiches or salty and sweet desserts, then you’ll love this recipe.

Slice of peanut butter banana bread on a cooling rack

Method – with Step-by-Step Photos

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  1. Prep. Start by preheating the oven to 350F (180C). For the pan, I always use a piece of parchment paper horizontally so that it hangs over the sides, then grease the exposed sides.
    • The parchment paper makes it easier to lift the bread out of the pan after it’s done baking.
  2. Whisk the Dry Ingredients. Flour, baking powder, baking soda and salt.
    • This is important to ensure that the baking powder and baking soda get distributed evenly throughout the batter and to remove lumps of flour.
  3. Whisk the Wet Ingredients. Oil, peanut butter, sugar, eggs, vanilla and milk. When finished, you shouldn’t see lumps of sugar or pieces of egg. You can also do this with an electric mixer.
Bowl of dry ingredients whisked together and bowl of wet ingredients whisked together
  1. Mix in the Mashed Bananas. If you have lumps of banana – that’s OK.
  2. Mix the Dry Ingredients into the Wet Ingredients. First, I do a few stirs by hand first with a rubber spatula. If there are lump of dry ingredients, I’ll then whisk with a hand held wire whisk. Do not use an electric mixer – otherwise the loaf gets tough.
    • It’s OK to have some lumps of banana
Bowl with mashed banana added to wet ingredients, and bowl with dry ingredients added to wet ingredients
  1. Fold in the Chocolate Chips.
  2. Spoon the Batter into the Pan. Only fill the pan about 2/3 to 3/4 full. If you loaf pan is only 8 1/2 by 4 1/2 inches, you will have leftover batter. You can use this to make a couple of muffins (they’ll take about 15-20 minutes in the preheated oven).
Bowl of peanut butter banana bread batter with chocolate chips added to the bowl, and loaf pan of unbaked peanut butter banana bread
  1. Bake. The loaf will need to bake for about 55-65 minutes. A toothpick inserted in the middle should come out clean, with melty chocolate, or a few moist crumbs but no gooey banana batter.
    • This will depend on your oven and the exact shape of your loaf pan. I recommend checking around 50 minutes, just in case. If you notice the top is browned but the middle is still gooey, you can tent a piece of aluminum foil over the top of the pan.

It’s packed with flavor, so moist, and the perfect banana bread if chocolate and peanut butter are your calling.

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Slice of peanut butter banana bread, broken in half
Peanut butter banana bread loaf, with slices cut
5 from 1 vote

Peanut Butter Banana Bread

By: Fiona Dowling
This peanut butter banana bread is incredibly moist with a delicious peanut butter banana flavor and tons of chocolate chips. The combination of mellow bananas and salty-sweet peanut butter and chocolate make this banana bread truly addictive.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 12 Slices
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Equipment

  • 9×5 inch (23×13 cm) loaf plan the pan I prefer for this recipe is actually 9 1/2 by 5 1/2 inches

Ingredients

  • 2 cup all-purpose flour (250 grams), measured carefully, whisk first then spoon into dry measuring cups and level off the top
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil (80 ml)
  • 1/2 cup peanut butter
  • 1 cup light brown sugar (210 grams), packed
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 cup mashed bananas, about 2-3 medium to large bananas
  • 1/3 cup milk (80 ml), I used whole milk, but 2% or almond will work
  • 1 cup chocolate chips (about 180 grams)

Instructions 

  • Preheat the oven to 350F (180C) degrees. 
  • Line the bottom and horizontal sides of a 9×5 inch (or 9 1/2 by 5 1/2 inch) loaf pan with parchment paper so that there's an overhang across the long sides. Grease the exposed sides.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl whisk together the oil, peanut butter, sugar, eggs, vanilla and milk. I typically whisk the oil, peanut butter and sugar together first, then whisk in the eggs, vanilla and milk. This can also be done with an electric mixer.
  • Stir in the mashed bananas.
  • Gently fold the dry ingredients into the wet ingredients. If you notice that there are lumps of flour, whisk the mixture until smooth (lumps of banana are totally OK – you just don't want lumps of flour). Do not use an electric mixer for this step.
  • Fold in the chocolate chips.
  • Pour the batter into the prepared pan. Only fill until it's about 2/3 to 3/4 full. If your pan is only a 8 1/2 by 4 1/2 inches, you'll have some leftover batter. You can use this leftover batter to make a few muffins (they'll need about 15-20 minutes at 350F).
  • Bake in the middle of the preheated oven for about 55-65 minutes or until a toothpick inserted in the middle of the loaf comes out clean or with melted chocolate, but no gooey loaf batter. If the top of the loaf starts to brown too much, tent a piece of aluminium foil and place over top around 40 minutes. 
  • Cool in the pan for at least 30 minutes before carefully removing

Notes

  1. Sugar: If you don’t have light brown sugar, use 1/2 cup dark brown sugar and 1/2 cup granulated or caster sugar. 
  2. Bananas: Be sure to use brown, spotty bananas. Cut out any bruises before mashing. 
  3. Storage: Store banana bread covered in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. Baked and cooled bread can be wrapped tightly, placed in a freezer bag and frozen for up to 2 months. Thaw in the fridge overnight.
  4. Nutrition: Details provided are an estimate only and based on 1 slice, assuming the bread is sliced into 12 uniform pieces. 

Nutrition

Calories: 373kcal, Carbohydrates: 51g, Protein: 7g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 34mg, Sodium: 171mg, Potassium: 231mg, Fiber: 2g, Sugar: 31g, Vitamin A: 102IU, Vitamin C: 2mg, Calcium: 69mg, Iron: 2mg
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4 Comments

  3. 5 stars
    Delicious recipe! A nice variation to regular banana bread for peanut butter lovers like me! Mine was ready at the 50 minute mark. Also, baking this made the house smell really nice 🙂

    Reply