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–+ servings
Peanut Butter Chocolate Chip Banana Bread

Peanut Butter Chocolate Chip Banana Bread That's Pure Bliss

This Peanut Butter Chocolate Chip Banana Bread is a delightful combination of nutty flavors and ripe bananas, perfect for any snack or breakfast.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-purpose flour Can be swapped for gluten-free flour if needed.
  • 1 cup Granulated sugar Brown sugar works too for a richer flavor.
  • 1 tbsp Baking powder Essential leavening agent.
  • 1 tsp Baking soda Works alongside baking powder.
  • 1 tsp Salt Enhances all flavors.
  • 1 tsp Pumpkin pie spice Or use ground cinnamon.
  • 3-4 medium Mashed bananas About 3-4 ripe bananas.
  • 1/2 cup Applesauce Keeps bread moist without adding fat.
  • 1 cup Creamy peanut butter Skip crunchy or all-natural.
  • 1/3 cup Canola or vegetable oil Melted coconut oil is a twist.
  • 2 large Eggs Bind everything together.
  • 1 tsp Vanilla extract Elevates sweetness.
  • 1 cup Miniature semi-sweet chocolate chips Can substitute with peanut butter chips.

Equipment

  • Mixing bowls
  • Loaf Pans
  • whisk
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray two 8x4-inch loaf pans with cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice until well blended.
  3. In a separate bowl, mash 3-4 ripe bananas until smooth, then mix with applesauce, creamy peanut butter, canola oil, eggs, and vanilla extract until fully blended.
  4. Pour the banana mixture into the dry ingredients, folding them together gently until no dry flour pockets remain.
  5. Fold in the miniature chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly between the two prepared loaf pans and smooth the tops.
  7. Bake for 45-50 minutes, covering loosely with foil for the last 15 minutes to prevent over-browning.
  8. Let the loaves cool in the pans for about 15-20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

Avoid overmixing to keep the bread tender. Check for doneness early if using mini loaf pans.

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