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Peanut butter banana bread loaf, with slices cut
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5 from 1 vote

Peanut Butter Banana Bread

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 Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Peanut Butter Banana Bread, Peanut Butter Chocolate Chip Banana Bread
Servings: 12 Slices
Author: Fiona Dowling

Equipment

  • 9x5 inch (23x13 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 9x5 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