Chocolate and peanut are one of my favourite flavour combinations, especially for breakfast in the form of this chocolate chip peanut butter banana bread! This is quick bread, which means no kneading, and it’s super easy to make, you simply mix the ingredients and bake! Bananas are really nice in quick breads adding moisture, sweetness and the banana flavour and aroma which goes amazingly well with peanut and chocolate! Speaking of the peanut and chocolate flavours, they come in the form of peanut butter and chocolate chips! I like to make these loaves on the weekend for quick weekday breakfasts (or desserts or treats) and they are easy enough to make on weeknights so they are perfect for busy school/workdays!
Top with melting butter!
I like dark chocolate chips and milk chocolate chips are also amazing!
This chocolate chip peanut butter banana bread is a back to school breakfast that will have your family up early in the mornings!
Chocolate Chip Peanut Butter Banana Bread
The magical flavour combination of peanut butter, chocolate and bananas combined in a quick bread that is so easy to make!
- 3 overripe bananas, mashed
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1/2 cup peanut butter
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract (optional)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup chocolate chips (optional)
- Mix the bananas, butter, brown sugar, peanut butter, eggs and vanilla extract before mixing in the mixture of the flour, baking soda, baking powder, salt and cinnamon.
- gently mix in the chocolate chips.
- Pour the batter into a greased 9×5 inch loaf pan and bake in a preheated 350F/180C oven until golden brown on top and a toothpick pushed into the center comes out clean, about 60 minutes.
- Let cool a bit before slicing and enjoying!
Option: Replace some or all of the chocolate chips with peanut butter chips, butterscotch chips, toffee chips, etc.
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Love all the chips on top. It looks irristitable and would likely be gone in seconds at my house. Thanks for the new idea!
This recipe looks amazing, Kevin..😀 Can’t wait to try it..!!
P in Az says
Hi there, wondering if I can sub oat flour instead of the all purpose flour?
Yes you can!
Charity Buckley says
Delicious! I made these today as an after school treat for my kids. We all loved them. The peanut butter and banana flavor were light and the chocolate chips made them sweet but not too sweet. I made muffins instead of bread, cooked at 350 for 19 minutes and try came out moist with high domed tops. The only ingredient I left out was the cinnamon due to an allergy. Thank you for sharing the recipe!
Madeline Snyder says
I was thinking to make muffins! Did you use a regular 12 muffin pan?
It’s moist and delicious however hubby and I agree that we can’t taste the peanut butter at all. I used the chocolate chips and I think they overwhelm both the peanut butter and banana flavors. I will make this again but I think I will either skip the chocolate chips or maybe use peanut butter chips instead.
We’re the chips put on after the bread came out of the oven? Chips mixed in with the batter are usually towards the bottom of the loaf in my experience.
I sprinkled some chips on top of the batter before baking. The chips that are mixed into the batter tend to be pretty well distributed in the bread rather than at the bottom.