Because I always seem to have three bananas turning brown right before my eyes and staring me in the face, I’m always looking for new recipes to use ripe bananas. When I ran across this recipe for Peanut Butter Banana Bread with Chocolate Chips I had to try it.Banana bread on it’s own is delicious, but throw in peanut butter and chocolate chips (my favorite flavor combo ever) and you have an amazing loaf of banana bread.
I managed to eat this bread three different ways: (1) plain, (2) slathered with butter and (3) slathered with butter and peanut butter. . . all three were incredibly delicious and I’m not sure I could pick a favorite. I probably could have eaten the entire loaf by myself which is why I had to send it into work with my husband. I don’t think there were any complaints.
Peanut Butter Banana Bread with Chocolate Chips
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
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Pin RecipeIngredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tsp. baking powder
- 3 medium bananas (, mashed)
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup buttermilk
- ¼ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease an 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt and baking powder; set aside.
- In a large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
- Pour dry ingredients into the wet mixture and fold together with a rubber spatula until just combined. Gently stir in the chocolate chips.
- Pour the batter into the loaf pan. Bake until a tester inserted in the center comes out clean, about 60-65 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it. Cool in the pan for 10 minutes, then remove to cool completely on a cooling rack.
- The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.
Recipe Source: Adapted slightly from Brown Eyed Baker
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