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!
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!)
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.
You’ll recognize a lot of standard baking ingredients in this homemade banana bread recipe, including: all-purpose flour, baking soda, salt, brown sugar, eggs, and pure vanilla extract. But I also included buttermilk and coconut oil to make this loaf extra dense and moist, which of course the mashed ultra-ripe bananas contribute to, as well.
Then, of course, there’s the creamy peanut butter and semisweet chocolate chips. You could also use Nutella or dark chocolate chips, or both!
How To Make the Best Banana Bread
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and set aside.
In a large bowl, whisk together the dry ingredients — flour, baking soda and salt — and set aside.
In a medium bowl, combine the wet ingredients — bananas, peanut butter, brown sugar, buttermilk, coconut oil, eggs, and vanilla extract.
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.
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.
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.
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.
More Banana Bread Recipes To Try
- Marbled Chocolate Banana Bread
- Double Chocolate Banana Bread
- Dulce de Leche Banana Bread
- Caramel Pecan Banana Bread
- Healthy Banana Bread
- Banana Bread Chocolate Chip Oatmeal Cookies
- Flourless Peanut Butter Banana Muffins
Peanut Butter Chocolate Banana Bread
Peanut Butter Chocolate Banana Bread. Super soft, moist and loaded with chocolate chips. I serve it drizzled with peanut butter and chocolate!
- 1 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 medium bananas mashed
- 1/2 cup creamy peanut butter
- 1 cup light brown sugar
- 1/3 cup buttermilk
- 1/4 cup coconut oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cup semi sweet chocolate chips divided
- 1/4 cup peanut butter
- 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)
Store at room temperature for up to 4 days.