This Peanut Butter Chocolate Banana Bread Recipe is the ultimate combo of three classic flavors – peanut butter, chocolate, and banana. It’s a quick banana bread that’s loaded with peanut butter chips and chocolate chunks for the most insanely delicious treat.
This easy peanut butter chocolate banana bread comes together in one bowl and bakes up super moist and full of flavor. It’s a crowd-pleasing recipe that both kids and adults will go crazy for!
Ingredients You’ll Need
- 3 very ripe bananas, mashed
- 1/2 cup smooth peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup brown sugar
- 2 eggs
- 1/4 cup milk of your choice
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peanut butter chips or chocolate chips
- 1/2 cup chocolate chunks or chips
Optional Toppings
- Sliced bananas
- Drizzle of honey
- Sprinkles of sea salt
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with butter, oil, or nonstick spray.
- In a large bowl, mash the 3 bananas until mostly smooth. Then stir in the peanut butter, honey/maple syrup, brown sugar, eggs, and milk until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Pour the dry ingredients into the wet and stir just until combined.
- Fold in the peanut butter chips and chocolate chunks/chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent foil over it halfway through baking.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Optional: Top banana bread slices with extra banana slices, a drizzle of honey, and sprinkle of sea salt.
- Store any leftovers covered at room temperature or in the refrigerator. The banana bread lasts for up to 5 days.
Tips for Making Perfect Peanut Butter Chocolate Banana Bread
- Use very ripe bananas. The bananas should be generously speckled with brown spots.
- Mash the bananas well so there are minimal lumps.
- Whisk the wet and dry ingredients in separate bowls before combining them. This prevents overmixing.
- Don’t overbake. Check for doneness at 55 minutes to prevent drying out.
- Let it cool completely before slicing. This allows the bread to firm up for cleaner slices.
- Customize with different nut butters or nuts, or add cinnamon.
FAQs
1. Can I use almond butter instead of peanut butter?
Absolutely! Almond butter or any other nut butter you enjoy will work well.
2. What can I add instead of chocolate?
Try using butterscotch chips, toffee bits, chopped nuts, or dried fruit like raisins or cranberries.
3. How long will the banana bread stay fresh?
Stored properly at room temperature, the banana bread stays moist for 3-4 days. It can be frozen for up to 2 months.
4. What kind of milk works best?
Any milk works great – dairy milk, almond milk, oat milk, etc. Use whichever you have on hand.
5. Can I make banana bread without eggs?
Yes, you can substitute each egg with 1 tablespoon ground flax or chia seed mixed with 3 tablespoons water.
