This peanut butter chocolate chip banana bread recipe is dedicated to a wonderful friend from my high school days, Jackie.
I’d like to make a note of public record that I did not use the phrase that first popped into my head, “a dear old high school friend”, because I refuse to use the words “old” and “friend” in the same sentence. We are eternally 29, girls!
There are lots of things that I love about this banana bread recipe. It’s a great way to use up over ripened bananas, it’s a great “grab and go” treat, it’s packed with good-for-you things like potassium and protein, and it’s a recipe that can be made in ONE BOWL! The fewer dishes there are to wash, the happier I am.
I’ve baked and tasted countless banana bread recipes over the years, but I think this one tops my list. The bread has a wonderful and beautiful crumb / consistency, and the addition of the peanut butter gives it a depth of flavor and rich taste that you don’t find with traditional banana bread. The addition of the chocolate chips puts a kick into the presentation of this bread….and gives you one more reason to love chocolate (if you needed one.)
I hope you try this peanut butter chocolate chip banana bread recipe and love it as much as I did!
Adapted from a recipe by Simply Recipes
Peanut Butter Chocolate Chip Banana Bread Recipe
- 3 to 4 ripe bananas, smashed
- 1/3 cup melted UNSALTED butter, (if using salted butter, omit salt from ingredient list)
- 3/4 cup cane sugar
- 1/3 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- 3/4 cup semi-sweet or bittersweet chocolate chips
- No need for a mixer for this recipe! Preheat the oven to 350°F (175°C).
- In a large mixing bowl, using a wooden spoon or whisk, mix melted butter into the mashed bananas.
- Add peanut butter and stir until combined.
- Mix in the sugar, egg, and vanilla.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour last, mixing just until combined (all lumps of flour should be incorporated), but avoid over mixing, which produces a tough, rubbery bread.
- Pour mixture into a buttered 4x8 inch loaf pan and sprinkle the chocolate chips over the top of the loaf.
- Bake for 50-60 minutes, or until a toothpick or wooden skewer inserted into the center of the loaf comes out clean.
- Cool on a rack. Remove from pan and slice to serve.