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Peanut Butter Chocolate Chip Banana Bread Recipe

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★★★★★

5 from 130 reviews

This Peanut Butter Chocolate Chip Banana Bread is a moist, flavorful twist on classic banana bread, combining creamy peanut butter and rich chocolate chips. Perfect for breakfast or a snack, it features warm pumpkin pie spice and applesauce for added moisture and subtle sweetness. This easy-to-make recipe yields two loaves, ideal for sharing or freezing.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1½ cup mashed banana (about 3–4 bananas)
  • 1/2 cup applesauce (unsweetened or sweetened)
  • 1/2 cup creamy peanut butter
  • 1/4 cup canola OR vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup miniature semi-sweet chocolate chips (or peanut butter chips)

Instructions

  1. Preheat and Prepare Pans: Heat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with cooking spray to prevent sticking. Alternatively, you can use 4-5 miniature loaf pans. Avoid using just one 9×5-inch pan as the batter quantity is too large for it.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined and clump-free.
  3. Combine Wet Ingredients: In a separate smaller bowl, whisk the mashed bananas, applesauce, creamy peanut butter, canola or vegetable oil, eggs, and vanilla extract together until smooth and fully incorporated.
  4. Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Gently fold together using a rubber spatula or wooden spoon until just combined. Be careful not to overmix. Stir in the miniature semi-sweet chocolate chips evenly throughout the batter.
  5. Fill Loaf Pans: Divide the batter equally between the two prepared loaf pans. Each pan should only be filled about halfway to allow room for rising. Optionally, sprinkle additional chocolate chips on top for extra chocolaty goodness.
  6. Bake the Bread: Place the pans in the oven and bake for 45-50 minutes. For the last 15 minutes of baking, lay a piece of foil loosely over the pans to prevent over-browning. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
  7. Cool and Serve: Allow the bread to cool in the pans for 15-20 minutes. Then carefully remove the loaves and transfer them to a wire rack to cool completely. Serve warm with butter for a delicious treat or store for later enjoyment.

Notes

  • Using applesauce adds moisture and reduces the amount of oil needed, making the bread slightly healthier.
  • For a nut-free version, substitute peanut butter with sunflower seed butter and ensure chocolate chips are nut-free.
  • You can substitute pumpkin pie spice with cinnamon and a pinch of nutmeg if unavailable.
  • Extra chocolate chips on top create a visually appealing and chocolaty crust.
  • The bread freezes well—wrap tightly and freeze up to 3 months.
  • Ensure bananas are very ripe for maximum sweetness and moistness.

Keywords: banana bread, peanut butter banana bread, chocolate chip banana bread, easy banana bread, pumpkin pie spice banana bread, moist banana bread recipe, homemade banana bread

Find it online: https://tastewithamy.com/peanut-butter-chocolate-chip-banana-bread-recipe/