This Peanut Butter Chocolate Banana Bread recipe yields a super soft, moist loaf that’s loaded with peanut butter flavor and tons of chocolate chips. I like to serve it drizzled with extra melted peanut butter and chocolate!

Love banana bread? Then you’ve got to try my Double Chocolate Banana Bread and my Caramel Pecan Banana Bread!

overhead shot of peanut butter banana bread with chocolate and peanut butter drizzle

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    Homemade Banana Bread with Peanut Butter and Chocolate Chips

    By now, you probably know that I love banana bread. I’ve made it with chocolate, caramel, and dulce de leche, I’ve turned classic banana bread into cookies and muffins, and I even used it as inspiration for one of my favorite smoothies. What can I say? I know what I like. (And judging from how many of you have read and shared these recipes, I know what you like, too!) There is just something about the peanut butter chocolate combo that I love! (Hello energy bites!)

    This Peanut Butter Chocolate Banana Bread is incredibly moist, perfectly sweet and loaded with peanut butter and chocolate chips. This Peanut Butter Chocolate Banana Bread is the perfect breakfast or dessert! I like to drizzle mine with melted chocolate and peanut butter, but it’s also great with a pad of butter, a schmear of Nutella, or a scoop of vanilla ice cream.

    Are you a fan on peanut butter? Then try my Peanut Butter Oatmeal Smoothie!

    Ingredients

    • Flour: All purpose flour is added. To make this bread healthier you can do a mix of whole wheat and regular all purpose flour.
    • Baking soda: Helps to give the bread lift and helps to tenderize the bread.
    • Brown sugar: Is what I use to sweeten the loaf of banana bread. I like using light brown sugar or granulated sugar in my banana bread for extra moisture content and flavor.
    • Eggs: Add moisture and structure to the bread. If you want to make this recipe egg free simply substitute a flax egg. Here is how to make a flax egg.
    • Vanilla: Adds the perfect amount of flavor to the bread.
    • Buttermilk: Makes the banana bread extra moist and soft. If you don’t have buttermilk here’s how to make buttermilk at home.
    • Coconut oil: Soft or melted works best. You can also use melted butter or canola oil or vegetable oil in place of the coconut oil.
    • Banana: You can’t have banana bread without mashed bananas! The riper the bananas the sweeter the bread will be!
    • Peanut butter: Use your favorite creamy nut butter!
    • Semi sweet chocolate chips: There’s nothing better than peanut butter and chocolate! I like to use semi sweet chocolate chips however dark chocolate chips would also be great in this!

    Looking for a flourless banana bread recipe? Try my Almond Flour Banana Bread.

    peanut butter chocolate chip banana bread on white tray with serrated knife

    How To Make Peanut Butter Banana Bread

    • In a large bowl, whisk together the dry ingredients — flour, baking soda and salt — and set aside.

    whisking dry ingredients in large clear bowl

    • In a medium bowl, combine the wet ingredients — bananas, peanut butter, brown sugar, buttermilk, coconut oil, eggs, and vanilla extract.

    overhead shot of peanut butter, mashed bananas, eggs and milk in medium clear bowl

    • Add the wet ingredients into the dry ingredients, and mix just until combined. (You want to see streaks of flour.) Fold in the chocolate chips gently.

    adding chocolate chips to large bowl with batter

    • Transfer the batter to the prepared pan, and bake for 1 hour or until golden brown and a toothpick inserted comes out mostly clean.

    overhead shot of peanut butter banana bread batter in 9 x 5 loaf pan

    • Remove from the oven, and allow the bread to cool completely before releasing from the pan.

    overhead shot of banana bread cooling in loaf pan

    • Once bread is cool, drizzle the melted chocolate and peanut butter on top of bread.
    • Store at room temperature for up to 4 days, or freeze for up to 3 months.

    peanut butter banana bread on a white serving board drizzled with melted chocolate and peanut butter drizzle

    Tips for Making the Best Banana Bread

    • My trick to banana bread is to add extra bananas. You can never have too many bananas in banana bread! I usually add 4 large bananas to my bread to keep it extra moist and to add extra sweetness.
    • The riper the banana the better! I always reach for almost black bananas! These will give you the most sweetness and softness to your bread!
    • I also add buttermilk and coconut oil to keep the bread super moist (and to avoid drying it out in the baking process).
    • Don’t over-mix your batter. This will create a tougher, chewier banana bread. You want to still see streaks of flour, and that’s when you stop mixing.

    overhead shot of peanut butter banana bread with chocolate chips

    More Banana Bread Recipes To Try

    Peanut Butter Chocolate Banana Bread

    4.50 from 2 votes
    Rate Print
    Peanut Butter Chocolate Banana Bread. Super soft, moist and loaded with chocolate chips. I serve it drizzled with peanut butter and chocolate!
    Servings: 12
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes

    Ingredients 

    Instructions 

    • Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and set aside. In a large bowl, whisk together the flour, baking soda and salt, set aside.
    • In a medium bowl, combine banana, peanut butter, brown sugar, buttermilk, coconut oil, eggs and vanilla extract.
    • Add the wet ingredients into the dry ingredients and mix just until combined. Fold in 1 cup chocolate chips.
    • Transfer the batter to the prepared pan and bake for 1 hour or until golden brown and a toothpick inserted comes out mostly clean.
    • Remove from the oven and allow the bread to cool completely before releasing from the pan.
    • Melt the remaining 1/4 cup chocolate chips, set aside. Melt peanut butter until smooth and pourable, set aside. Once bread is cool drizzle the melted chocolate and peanut butter ontop of bread. (Both will harden as they cool)

    Notes

    Store at room temperature for up to 4 days.

    Nutrition Information

    Calories: 430kcalCarbohydrates: 54gProtein: 9gFat: 21gSaturated Fat: 10gCholesterol: 29mgSodium: 265mgPotassium: 415mgFiber: 4gSugar: 31gVitamin A: 85IUVitamin C: 3.4mgCalcium: 50mgIron: 2.7mg

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