Editor's Desk 
This Chocolate Chip Peanut Butter Banana Bread is in a league of its own!
It’s made with real peanut butter, peanut butter chips, and chocolate chips, so every slice tastes like a peanut butter cup. The crumb is so moist and tender that it never lasts long.
This is not your average banana bread! 
Peanut butter and banana were made for each other, and this loaf proves it. So many recipes hide the peanut butter behind the banana, but this loaf layers creamy peanut butter into the batter AND folds in peanut butter chips, so the flavor really comes through. Add in the chocolate chips and it’s seriously addictive.
My little secret to keeping this bread so soft and moist? Sour cream! It is the thing almost no other peanut butter banana bread uses, and it makes such a difference. It keeps the crumb soft and tender for days, long after a regular banana bread would dry out. If you only have Greek yogurt, that works too, but do not skip it.
— 
︎ Jess —
How To Make Peanut Butter Banana Bread
Visit the recipe card below for the ingredient amounts and full directions.
1
MIX WET INGREDIENTS
Whisk together the bananas, sugars, melted butter, peanut butter, sour cream, eggs, and vanilla until smooth.
2
ADD DRY INGREDIENTS
Sprinkle in the flour, baking powder, baking soda, and salt. Stir just until combined. Do not over mix.
3
FOLD IN THE CHIPS
Gently stir in the chocolate chips and peanut butter chips.
4
BAKE THE BREAD
Pour batter into a 9×5 loaf pan and bake for 50 to 60 minutes, until a toothpick comes out with moist crumbs but no wet batter.
Jessica’s Tips
- Use really ripe bananas. You want bananas that are heavily spotted, even mostly brown. The riper they are, the sweeter and more flavorful your loaf will be.
- Do not over mix. Once the flour goes in, stir just until you no longer see dry streaks. Over mixing develops the gluten and gives you a dense, tough loaf.
- Line the pan with parchment. Grease the pan, then add a parchment sling. It makes lifting the loaf out clean and easy once it has cooled.
- Let it cool before judging the flavor. The peanut butter taste is much stronger once the loaf has cooled completely.
- Tent with foil if it browns fast. Loaded loaves like this can brown on top before the center is done. Lay a loose piece of foil over the top partway through to protect it.
Recipe Help – Frequently Asked Questions
Can I use natural peanut butter?
I have not tested this recipe with natural peanut butter, so use caution. The oil tends to separate and can throw off the texture. I recommend regular Jiffy style peanut butter, creamy or crunchy.
Can I make this into muffins?
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F for about 18 to 22 minutes, until a toothpick comes out clean.
Can I add nuts?
Of course! Fold in 1/2 to 3/4 cup of chopped walnuts or pecans with the chips for extra crunch.
How do I know when it’s done?
Insert a toothpick into the center of the loaf. It should come out with moist crumbs clinging to it but no wet batter. Start checking around 50 minutes.
Can I use oil instead of butter?
Yes, you can. A mild cooking oil (like vegetable oil or canola oil) works well in place of the melted and cooled butter, but I prefer the flavor with butter.
Chocolate Chip Peanut Butter Banana Bread
Ingredients
- 1 cup mashed overripe bananas about 3 medium bananas
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter melted and cooled slightly
- ⅓ cup creamy peanut butter
- ⅓ cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Instructions
-
Preheat the oven to 350°F. (For dark-coated or glass pans, reduce oven temperature to 325°F.) Grease a 9×5 loaf pan and line with parchment paper, set aside.
-
In a large bowl, add the bananas, granulated sugar, brown sugar, melted butter, peanut butter, sour cream, eggs, and vanilla extract. Whisk until well combined.
-
Add the flour, baking powder, baking soda, and salt, and mix until just combined. Do not over mix! Fold in the chocolate chips and peanut butter chips, then pour batter into the prepared loaf pan and smooth the top.
-
Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter). If your bread is browning too fast, lightly tent the top with foil to prevent it from browning further.
-
Remove from oven and allow the bread to cool for 15 minutes. Gently remove from pan to a cooling rack to cool completely. The peanut butter flavor becomes stronger once the bread has fully cooled.
Notes
Store: Once fully cooled, store the bread in an airtight container at room temperature for up to 5 days.
Freeze: Wrap the whole loaf, or individual slices, tightly in plastic wrap, then place in a freezer safe bag. Freeze for up to 3 months. Thaw on the counter before serving.
Nutrition
Categories:
More Quick Bread Recipes You’ll Love
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- Pumpkin Bread – An easy fall staple that I make every single year.
- Pineapple Banana Bread – Sweet, tropical, and delightfully summery.
- Glazed Lemon Bread – Full of fresh lemon flavor.
The post Chocolate Chip Peanut Butter Banana Bread appeared first on The Novice Chef.
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