Super Moist Chocolate Chip Peanut Butter Banana Bread
Your new favorite banana bread recipe is here! This flavorful, delicious banana bread is loaded with chocolate chips, creamy peanut butter, and peanut butter chips, making an amazing breakfast treat or afternoon snack. Starbucks banana loaf has got nothin' on this!
Equipment
- Loaf Pan This 9" non-stick Wilton Loaf pan is fantastic for any bread recipe!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 3 ripe bananas mashed
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 cup creamy peanut butter
- 2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips divided
- 1 cup peanut butter chips divided
Instructions
- Preheat oven to 350 degrees. Line the bottom of one 9" x 5" loaf pan (or two 8" x 4" pans) with waxed paper, and spray with non-stick baking spray. Set aside.
- In a large mixing bowl, stir together the mashed bananas, oil, sugar, eggs, and creamy peanut butter until smooth. You can use a hand or stand mixer for this as well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Stir in 3/4 each of the chocolate chips and peanut butter chips, reserving 1/4 cup of each for the topping.
- Pour the batter into the loaf pan(s). Top with the reserved chocolate and peanut butter chips.
- Bake at 350 degrees for 50-55 minutes for the 9" x 5" pan. For the smaller 8" x 4" pans, bake for 40-45 minutes, or when toothpick inserted comes out clean and crumb-free.
- Remove the bread from the oven and let cool completely. Once the bread is cool, run a knife around the edges of the pan, and invert. Remove the bottom piece of waxed paper.
Notes
Storage: This banana bread can be kept at room temperature. Keep covered in an airtight container. Will keep for up to 3 days at room temperature.
Freezing: This banana bread does well frozen. Wrap the whole loaf, or individual slices in press-and-seal wrap, then store in a freezer bag or container. Will keep for up to 3 months frozen.
Nutrition
Serving: 1gCalories: 306kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 21mgSodium: 199mgPotassium: 213mgFiber: 2gSugar: 20gVitamin A: 49IUVitamin C: 2mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!