Peanut Butter Banana Chocolate Chip Bread
Sink your teeth into the ultimate comfort bake with this irresistible Peanut Butter Banana Chocolate Chip Bread, a decadent blend of rich flavors and moist texture that’s perfect for breakfast, dessert, or an indulgent snack. Ripe bananas pair harmoniously with creamy peanut butter for a naturally sweet and nutty base, while semi-sweet chocolate chips add melty pockets of goodness to every bite. This easy-to-make loaf is lightly sweetened with both granulated and brown sugar, balanced with a hint of vanilla, and baked to golden perfection in just an hour. Perfect for using up overripe bananas, this tender and flavorful bread is a crowd-pleaser that’s sure to become a household favorite. Whether served warm from the oven or toasted with a smear of butter, it’s a comforting treat you’ll crave time and time again!
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Recipe Information
Ingredients
- 3 large Ripe bananas (mashed)
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Semi-sweet chocolate chips
- 2 tablespoons Milk (optional, if batter is too thick)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the peanut butter, granulated sugar, and brown sugar to the mashed bananas. Stir until the mixture is creamy and well combined.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
Fold in the chocolate chips gently, ensuring they are evenly distributed. If the batter feels too thick, add 1-2 tablespoons of milk and stir to loosen slightly.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 548.3 g | 199% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 289.3 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 271 mg | 21% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2729 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
