Go Back

Peanut Butter Chocolate Chip Banana Bread

Peanut butter chocolate chip banana bread with a rich peanut butter swirl and melty dark chocolate chips baked into a moist, deeply golden loaf. A thick, bakery-style banana loaf texture that slices clean once fully cooled.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana bread base
  • 3 ripe bananas Mashed until mostly smooth.
  • 0.5 cup creamy peanut butter For mixing into the batter.
  • 0.33 cup butter Melted, preferably unsalted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup dark or semi-sweet chocolate chips
  • 2 tbsp extra peanut butter for swirling on top Warm slightly so it dollops easily.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk mashed bananas, peanut butter, melted butter, sugar, eggs, and vanilla together until smooth and combined.
  3. Fold in all-purpose flour, baking soda, and salt until just combined.
  4. Fold in dark or semi-sweet chocolate chips until evenly distributed.
  5. Pour the batter into the loaf pan and dollop the extra peanut butter across the top, then swirl with a knife.
  6. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick comes out with just a few moist crumbs.
  7. Cool in the pan for 15 minutes, then turn out and slice only when fully cooled.

Notes

For clean slices and a tighter crumb, cool the loaf fully before cutting. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. If you want a lower-sugar option, substitute a 1:1 baking-style sugar with minimal moisture change and expect a slightly softer crumb.