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Peanut Butter Chocolate Chip Banana Bread Recipe

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4.2 from 2 reviews

This Peanut Butter Chocolate Chip Banana Bread is a moist, flavorful twist on traditional banana bread, featuring creamy peanut butter and sweet chocolate chips. Perfect for breakfast, a snack, or dessert, this recipe balances the natural sweetness of ripe bananas with the richness of peanut butter and melty chocolate, all baked to golden perfection.

Ingredients

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 cups 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. Alternatively, you can use 4-5 miniature loaf pans. Avoid using a single 9×5-inch loaf pan as the batter volume is too large.
  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, ensuring any clumps are broken up for an even texture.
  3. Combine wet ingredients: In a separate smaller bowl, whisk mashed bananas, applesauce, creamy peanut butter, oil, eggs, and vanilla extract until smooth and well blended.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl. Use a rubber spatula or wooden spoon to gently fold the mixtures together until just combined. Avoid overmixing to keep the bread tender. Stir in the miniature chocolate chips evenly.
  5. Fill pans and add topping: Divide the batter evenly between the two prepared loaf pans, filling each about halfway. Optionally, sprinkle a few additional chocolate chips on top for a decorative and flavorful finish.
  6. Bake the bread: Bake in the preheated oven for 45-50 minutes. For the last 15 minutes of baking, loosely cover the loaf pans with foil to prevent over-browning. Test doneness by inserting a toothpick into the center; it should come out clean or with a few dry crumbs.
  7. Cool and serve: Allow the banana bread to cool in the pans for 15-20 minutes. Then, remove the loaves and transfer them to a wire rack to cool completely. Enjoy warm with butter if desired!

Notes

  • Using two loaf pans or multiple mini loaf pans prevents the batter from overflowing and ensures even baking.
  • Do not substitute the two loaf pans with a single large loaf pan; the bread won’t bake properly.
  • The applesauce adds moisture without extra fat, making the bread tender and moist.
  • You can swap semi-sweet chocolate chips with peanut butter chips for enhanced peanut buttery flavor.
  • Covering the bread loosely with foil during the last 15 minutes prevents excessive browning.
  • Test for doneness with a toothpick rather than relying solely on time for best results.
  • Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.

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