This delicious peanut butter banana bread with chocolate chips is a dream! Moist, soft, and fluffy… you can’t get any better!
If you had to choose a forever companion for bananas, would you choose peanut butter or chocolate? With zero doubt, I would say peanut butter. The soft, sticky textures of both peanut butter and banana give a feeling that they are true soulmates. Once combined, you can’t really ever separate them.
So I wonder, why do so many banana breads lack peanut butter? Unless you have an allergy to peanuts, it seems rude to bake a dish celebrating bananas without its better half!!
I love a bite of this loaf fresh out of the oven. I also love a bite of this loaf, sliced up and toasted and lathered with extra peanut butter.
If you’re looking for something similar but a little healthier, check out my tahini banana breakfast cookies!
Ingredients
- Very ripe bananas (brown or spotty)
- brown butter, cooled
- buttermilk
- eggs
- pure vanilla extract
- sugars (brown and white)
- creamy peanut butter (feel free to use chunky if that’s your thing!)
- baking soda
- kosher salt
- all-purpose flour
- lots of mini chocolate chips
How to make this peanut butter banana bread
Mash the bananas up and set aside. Brown the butter (or melt the butter) and cool.
Add the butter and sugar to a stand mixer. Beat until light and fluffy. Add in the peanut butter and mix for another minute. Add the eggs and vanilla and combine.
Add the dry ingredients and buttermilk in two increments into the batter (this will make the mixing easier). Fold into the batter until just combined – do not overmix.
Bake at 350F for 50 minutes, then tent with foil and bake for another 20-30 minutes until fully cooked. Enjoy warm, and store for up to 5 days on the counter.
Let me know in the comments if you make this! Would love to hear from you.
📖 Recipe
Peanut Butter Banana Bread
Ingredients
- 3 big or 4 small very ripe bananas peeled and mashed
- ⅓ cup unsalted butter (75g) browned and cooled
- ¾ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup creamy peanut butter (190g)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¾ cups all-purpose flour
- 1 cup mini chocolate chips (150g)
Instructions
- Preheat the oven to 350F and grease a 9×5 baking dish.
- Beat butter and sugar until combined, about 30 seconds. Add the peanut butter and mix for another minute. Add the eggs and vanilla, and beat for another 2 minutes.
- Mash the bananas, and stir the bananas in until combined.
- Add in 1 cup of flour, the baking soda, salt, and ¼ cup buttermilk and fold together until combined. Then fold in the remaining flour and buttermilk and stir. Add the chocolate chips last and combine.
- Pour batter into the baking dish and top with chocolate chips if desired.
- Bake for 50 minutes, then tent with foil. Bake an additional 30 minutes (80 minutes total). Enjoy!
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