Whole Wheat Peanut Butter Banana Bread with Chocolate Chips
Packed with wholesome ingredients and indulgent flavors, this Whole Wheat Peanut Butter Banana Bread with Chocolate Chips strikes the perfect balance between healthy and decadent. Made with ripe bananas, creamy peanut butter, and a touch of honey or maple syrup for natural sweetness, this moist bread features the goodness of whole wheat flour and a hint of cinnamon for a warm, comforting flavor. Greek yogurt adds richness, while semisweet chocolate chips deliver bursts of indulgence in every bite. Ready in just over an hour, this easy-to-make recipe is perfect for breakfast, snack time, or dessert. Plus, it’s naturally sweetened and loaded with nutrients, making it a guilt-free treat your whole family will love!
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Recipe Information
Ingredients
- 3 pieces (medium-sized) ripe bananas
- 0.5 cup creamy peanut butter
- 0.25 cup honey or maple syrup
- 0.25 cup plain Greek yogurt
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the peanut butter, honey (or maple syrup), Greek yogurt, eggs, and vanilla extract to the bowl with the mashed bananas. Whisk until smooth and well combined.
In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Stir the dry ingredients together until evenly mixed.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter if desired.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the reserved chocolate chips over the surface.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve slices of the banana bread on its own or with a smear of extra peanut butter if desired. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 20.8 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 407 mg | 9% | |
*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.
