Peanut Butter Chocolate Chips Banana Bread
Indulge in the ultimate comfort treat with this Peanut Butter Chocolate Chips Banana Bread—a moist, flavorful loaf that seamlessly blends the natural sweetness of ripe bananas with the creamy richness of peanut butter and the decadent allure of semi-sweet chocolate chips. Perfectly balanced with a hint of vanilla and the option to add crunchy chopped peanuts, this easy-to-make banana bread is the definition of indulgence in every bite. With just 15 minutes of prep time, this recipe bakes to perfection with a golden crust and a delightful, tender crumb. Whether you’re serving it warm with a pat of butter or enjoying it as a stand-alone snack, this peanut butter banana bread is the ultimate crowd-pleaser for breakfast, dessert, or any time in between. Plus, it’s freezer-friendly, making it an ideal make-ahead option for busy mornings or last-minute cravings.
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Recipe Information
Ingredients
- 3 large ripe bananas (mashed)
- 0.5 cup peanut butter (creamy or chunky)
- 0.25 cup unsalted butter (melted)
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.25 cup optional: chopped peanuts
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 until smooth using a fork or potato masher.
Add the peanut butter, melted butter, granulated sugar, and brown sugar to the bowl. Whisk until well combined.
Stir in the eggs and vanilla extract until fully incorporated and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the chocolate chips and optional chopped peanuts if using, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy the rich, peanut butter-chocolate goodness with a cup of coffee or milk!
Nutrition Facts
Calories |
4036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 560.0 g | 204% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 313.4 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 244 mg | 19% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2920 mg | 62% | |
*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.
