Peanut Butter Banana Bread

Peanut Butter Banana Bread With Chocolate Chips
Peanut Butter Banana Bread. Diana Rattray
  • 90 mins
  • Prep: 15 mins,
  • Cook: 75 mins
  • Yield: 1 Loaf (15 servings)
Ratings (9)

This moist banana bread is made with peanut butter powder, chopped peanuts, mashed ripe bananas, and mini semisweet chocolate chips. The peanut butter powder adds a light peanut butter flavor to the banana bread. It's a quick bread Elvis would have loved! 

I used mini chocolate chips in this bread along with the chopped peanuts. The chopped peanuts add more peanut flavor and texture but chopped pecans or chopped walnuts may be substituted.

What You'll Need

  • 1/2 cup butter (1/2 cup, room temperature)
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 Tablespoons milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup peanut butter powder
  • 3 large bananas (very ripe, mashed)
  • 1/2 cup chocolate chips (mini, semi sweet)
  • 1/2 cup chopped roasted peanuts (preferably, unsalted)

How to Make It

  1. Grease and flour a 9-by-5-by-3-inch loaf pan. Heat the oven to 325° F (165° C/Gas 3).
  2. In a mixing bowl with an electric mixer, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and milk.
  3. Sift dry ingredients together; add to creamed mixture and beat on low speed just until blended.
  4. Stir in the mashed bananas. 
  1. Fold in the mini chocolate chips and chopped roasted peanuts.
  2. Pour the batter into the prepared loaf pan; bake the loaf for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick inserted in center comes out clean.
  3. Store the bread covered or in a food storage bag at room temperature for up to 2 days or store for up to 1 week in the refrigerator. For longer storage, freeze the banana bread. See the instructions below.

Makes 1 loaf of peanut butter banana bread.

Tips and Variations

  • Substitute raisins or toffee chips for the mini chocolate chips.
  • Instead of chopped peanuts, use chopped pecans or walnuts.
  • Replace half or all of the granulated sugar with packed brown sugar, light or dark.
  • Double the recipe for two loaves.
  • Wrap a (cooled) loaf or individual slices in foil and then in a freezer storage bag. Label with the name and date and store in the freezer for up to 6 months. 
  • Drizzle a simple chocolate glaze over the cooled bread. Combine 1/2 cup of semisweet chocolate chips, 1 1/2 tablespoons of butter, and 1 tablespoon of corn syrup in a saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture is smooth. Stir in a few drops of vanilla extract, if desired, and drizzle over the banana bread.

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Nutritional Guidelines (per serving)
Calories 291
Total Fat 18 g
Saturated Fat 7 g
Unsaturated Fat 7 g
Cholesterol 77 mg
Sodium 286 mg
Carbohydrates 28 g
Dietary Fiber 2 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)