Introduction

This Peanut Butter Chocolate Chip Banana Bread is a delightful twist on a classic favorite. With creamy peanut butter and sweet chocolate chips mixed into moist banana bread, it’s perfect for breakfast, snacks, or dessert. Easy to make and full of comforting flavors, it’s sure to become a household favorite.

A freshly baked loaf of banana bread sits in a silver baking pan on a white marbled surface. The top is golden brown with cracks showing a soft, moist inside that is a light tan color with visible texture. Scattered generously across the surface are dark brown chocolate chips, some slightly melted, adding a glossy contrast to the matte bread. The edges are a deeper brown, showing the baked crust, while the center looks tender and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1½ cups mashed banana (about 3–4 bananas)
½ cup applesauce (unsweetened or sweetened)
½ cup creamy peanut butter
¼ cup canola or vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup miniature semi-sweet chocolate chips (or try peanut butter chips!)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with cooking spray. You can also use 4–5 miniature loaf pans if preferred. Avoid using just one 9×5-inch pan, as there is too much batter for that size.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined and clump-free.
Step 3: In a separate smaller bowl, whisk together the mashed bananas, applesauce, peanut butter, oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula or wooden spoon until just combined. Fold in the chocolate chips.
Step 5: Divide the batter evenly between the prepared pans, filling each about halfway. Optionally, sprinkle additional chocolate chips on top.
Step 6: Bake for 45–50 minutes. For the last 15 minutes, cover the pans loosely with foil to prevent over-browning. Check doneness by inserting a toothpick; it should come out clean or with crumbs, but no wet batter.
Step 7: Allow the bread to cool in the pans for 15–20 minutes, then transfer to a cooling rack to cool completely. Enjoy a slice warm with butter if you like!

Tips & Variations

For extra flavor, toast some chopped nuts and add them to the batter along with the chocolate chips.
If you prefer a stronger peanut butter taste, swirl in a few tablespoons of peanut butter on top before baking.
Try swapping the pumpkin pie spice for cinnamon and nutmeg if you want a simpler spice blend.
Using overripe bananas will give you the best natural sweetness and moisture.

Storage

Store the banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months by wrapping it well in foil and then placing it in a freezer bag. To reheat, thaw at room temperature and warm slices briefly in a toaster or microwave.

How to Serve

The image shows a close-up of thick slices of chocolate chip banana bread with a light golden brown crust on top. The bread has a soft, moist texture inside with visible small air holes and plenty of melted chocolate chips spread evenly throughout each slice. The top layer of the bread is dotted with chocolate chips that are slightly melted and glossy. The bread slices are stacked closely next to each other, showing the crumbly edges and rich chocolate pockets. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, you can use natural peanut butter but be aware it may make the bread slightly denser and more oily. Stir it well before measuring to ensure even consistency.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might vary slightly, but it should still be delicious.