Peanut Butter Chocolate Chip Banana Bread
This Peanut Butter Chocolate Chip Banana Bread is another great banana bread recipe.
The peanut butter, acts as the “fat” in the bread, taking a back seat to the banana flavor. It still comes through a bit, but it isn’t the main event. The chocolate is a bonus, of course. You could certainly sub any sort of chip in there… peanut butter chips, white chocolate chips… or no chips at all.
Ingredients Needed:
- all purpose flour
- whole wheat flour
- granulated white sugar
- light brown sugar
- baking soda and salt
- ground cinnamon
- mashed ripe bananas
- milk
- creamy peanut butter
- vanilla extract
- egg
- milk chocolate chips
How to make Peanut Butter Chocolate Chip Banana Bread:
- Preheat the oven to 350°F. Spray two 9×5 inch loaf pans (or muffin tins) with nonstick spray.
- In a large bowl, whisk together flour, sugars, baking powder, salt and cinnamon.
- In another bowl, combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips.
- Pour batter into prepared pans. Bake 50 to 55 minutes (give it a check at 40 minutes), or until toothpick inserted near center comes out clean.
Can you freeze ripe bananas?
Don’t ever throw out those ripe bananas. Mash them up instead and freeze ripe bananas in 1 cup increments in freezer zip bags. They freeze up just fine, and then you’ve got them for banana bread when the mood strikes.
Speaking of freezing, these loaves freeze well. Since the recipe makes two, freeze one and eat the other. You can also make these up as muffins instead of loaves (with a shorter baking time).
What I Love About This Recipe:
- What could be better than the combination of peanut butter and chocolate?
- It’s almost like eating a candy bar.
- I love that the recipe makes two loaves. Keep one in the freezer!
If you are looking for more great banana bread recipes, you might enjoy this Pineapple Banana Bread, Greek Yogurt Banana Bread or this Sour Cream Banana Bread.
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Preheat the oven to 350°F. Spray two 9×5 inch loaf pans (or muffin tins) with nonstick spray.
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In a large bowl, whisk together flour, sugars, baking powder, salt and cinnamon.
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In another bowl, combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips.
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Pour batter into prepared pans. Bake 50 to 55 minutes (give it a check at 40 minutes), or until toothpick inserted near center comes out clean.
Serving: 1serving, Calories: 173kcal, Carbohydrates: 27g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 171mg, Potassium: 150mg, Fiber: 2g, Sugar: 15g, Vitamin A: 37IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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