Peanut Butter Banana Bread (Recipe & Video)

This peanut butter banana bread is a delicious snack for anyone who likes peanuts & sweet banana breads. It is made with ripe bananas, peanut butter (smooth or chunky) and semi-sweet chocolate chips. Be aware that my banana bread is a delicious banana bread with a mild peanut butter flavor… and does not taste like a peanut butter bread with just a hint of bananas.

Sliced Peanut Butter Chocolate Chip Banana Bread

Recipe Sections

• Ingredients
• Instructions
• Recipe Video
• Helpful Tips

My peanut butter banana bread recipe differs from many online recipes because it uses only 1/4 cup of peanut butter. I find that many peanut butter banana bread recipes use too much peanut butter. This can cause the banana bread to taste mainly of peanut butter (because the banana flavor is totally overwhelmed).

Of course, this is just my personal preference and you might prefer a strong peanut butter flavor. If you want a banana bread that tastes mainly of peanuts & not much banana then this recipe is not for you. You need to check out some of my competitors’ recipes.

Key Ingredients – Ripe Bananas, Peanut Butter & Chocolate Chips

FYI – Since this banana bread recipe contains peanut butter, please do not serve it to anyone with a nut allergy.

Ingredients

• 1/4 Cup – Peanut Butter – 67 grams
• 1 1/2 Cups – Mashed Bananas (ripe) – 345 grams
• 2 – Large Eggs
• 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral tasting vegetable oil such as corn or canola.
• 1 Cup – Light Brown Sugar (packed) – 215 grams
• 2 Cups – All Purpose Flour – 240 grams
• 1 Teaspoon – Vanilla Extract – 5 milliliters
• 1 Teaspoon – Baking Soda – 5 grams
• 1/2 Teaspoon – Salt – 3 grams
• 1 Cup – Semi-Sweet Chocolate Chips – 170 grams

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Recipe Video – Step By Step Instructions

Instructions

• Preheat oven to 325 degrees F.
• Grease the bread pan. Or consider using baking parchment paper to line the bread pan (as chocolate chips can be very sticky).
• Pre-mix the peanut butter because the oil in many peanut butter jars can separate out (float on top). You want to use a fully blended peanut butter to make this recipe.
• Mash bananas with a fork.
• Lightly beat the eggs.
• Mix the peanut butter, mashed bananas, eggs, oil and brown sugar together in a large mixing bowl.
• Stir in the remaining ingredients (except the chocolate chips). Use a large spoon. Stir until the batter is fully mixed. FYI – Do not use an electric mixer because you can overmix the batter and your banana bread could come out gummy. Do not overmix!
• Add the chocolate chips to the batter. Mix until the chocolate chips are evenly spread throughout the batter.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes.
• Take out of the oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the peanut butter chocolate chip banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common banana bread problems.
• Also you can watch my recipe video below to “see” how each step is done.

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Add Wet Ingredients & Sugar and then Mix

Stir in Chocolate Chips After Mixing Wet and Dry Ingredients

Helpful Tips

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Since this banana bread recipe contains peanut butter, please do not serve it to anyone with a nut allergy.
• Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• If you would rather “see” how this recipe is made, please watch the step-by-step recipe video on this page. It is a short & simple video that shows you how to make this recipe.
• This recipe is part of Bread Dad’s series on easy Banana Bread Recipes (i.e. walnut banana bread, chocolate chip banana bread, vegan banana bread, Greek yogurt banana bread, blueberry banana bread, cranberry banana bread and many more).

• You can use smooth or chunky peanut butter to make this peanut butter banana bread recipe.
• Make sure to mix the peanut butter (before adding to mixing bowl) because the oil in many peanut butter jars can separate out.
• As I stated at the top of the page, this banana bread has a mild peanut butter flavor. I prefer my banana breads to taste like banana bread! In my opinion, if you use more than 1/4 cup of peanut butter, you start to overpower the banana flavor. You will end up with something tasting like a peanut butter bread.
• If you want something that tastes more like a peanut butter bread (versus a banana bread), you should try some of my competitor’s recipes that use at least 1/2 cup of peanut butter.
• For more “nutty” banana breads, you should try Bread Dad’s recipes for Mini Banana Nut Bread, Almond Banana Bread, Chocolate Chip Walnut Banana Bread, Sour Cream Banana Nut Bread and Pecan Banana Bread.

• Optional – If you think the chocolate chips make the banana bread too sweet, you can remove them to create a “regular” peanut butter banana bread. Or you can replace the chocolate chips with raisins, dried cranberries, etc.
• Optional – If you want to make this peanut butter banana bread even “nuttier”, you can replace 1/2 of the chocolate chips with chopped walnuts or chopped pecans.
• Visitors – Do you think this banana bread should have more peanut butter flavor? Just be aware that more peanut flavor will mask/hide most of the banana flavor. Also what do you like to add to your peanut butter banana breads? Chocolate chips? Walnuts? Please leave your suggestions in the comment box below.

• Use RIPE bananas for the BEST flavor. Ripe bananas are soft and have a yellow peel covered with many small black spots. Hard yellow/green(ish) bananas are too starchy and have much less banana flavor. FYI – A beautiful pure yellow banana (without any spots) is not fully ripe!!
• Using UNRIPE bananas will result in a very bland banana bread (with little banana flavor).
• To avoid any recipe problems (i.e. the banana bread is too dry or too wet), you should use exactly 1 1/2 cups of mashed bananas. Unfortunately, large bananas can vary in size. Therefore, it is safer to measure the exact amount of mashed bananas when making any banana bread recipes.
• FYI – 1 1/2 cups of mashed bananas is roughly 3 large bananas. However, use a measuring cup (or kitchen scale) to accurately measure the amount of mashed bananas.

• Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the banana bread will turn out rubbery & gummy.
• You should use a neutral flavored vegetable oil (i.e. corn or canola oil) in order to make this banana bread recipe. Stronger flavored oils (i.e. olive oil) may negatively impact the banana bread taste.
• Here is a great tip from one of our visitors (thanks JunJun!!) – “if the top of the bread is browning before the interior is completely done (likely variance due to different ovens, pan thickness, etc.), you could put a foil tent loosely on top for the final 10~15 minutes or so.” FYI – I like to crease my aluminum foil in the middle so the aluminum foil is shaped like an actual tent (an upside V). This helps to prevent the batter from sticking to the foil.
• There is no baking powder in this recipe (unlike many of my other banana bread recipes) as the slight acidity of the brown sugar and peanut butter fully activates the baking soda in the recipe. This means that you don’t need as much “rising” power.
• This doesn’t happen often but if the top of the banana bread looks too moist or undercooked, you should try the “toothpick test”. Gently push a long wooden skewer into the top of the bread and see if any batter sticks to the skewer. If batter is sticking to the skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with the long wooden skewer.

• If you have trouble getting banana bread out of a bread pan and/or smudging the top of the banana bread when removing it from a bread pan, you can try using baking parchment paper (lining the interior of the bread pan). Baking parchment paper makes it easy for you to lift the banana bread out of the bread pan (without having to flip the bread pan upside down, etc.).
• In addition, you should always try to use relatively FRESH baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your walnut banana bread.
• Store your ingredients (i.e. flour & sugar) in airtight containers to avoid “funky” flavors in your baked goods as well as to prevent contamination by moisture (in the air), dust, pests, etc.

• Make sure that your oven has been completely preheated. If the oven has not been properly preheated, this quick bread could come out undercooked. Use a portable oven thermometer to check the interior oven temperature.
• Please use the suggested 9 x 5 bread pan to make this recipe. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior crust ratios (thus the need for different baking lengths), smaller pans are more likely to overflow, etc.
• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.

• My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with bread pans & a hot oven.
• For more delicious banana bread recipes (i.e. cranberry banana bread or blueberry banana bread), please visit Bread Dad’s sections on easy Banana Bread Recipes.

If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes! Jump to comment section

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Reference Sources

• Wikipedia, Banana
• Wikipedia, Banana Bread
• Wikipedia, Chocolate
• Wikipedia, Peanut Butter

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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