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Chocolate Chip Peanut Butter Banana Bread

A golden, tender banana bread packed with melty chocolate chips and rich peanut butter flavor, made with overripe bananas and simple pantry staples. Comforting, kid-approved, and endlessly flexible.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 10
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 large overripe bananas, mashed (about 1½ cups)
  • ½ cup creamy peanut butter
  • ⅓ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Method
 

Preheat and Prep Your Pan
  1. Set your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper across the bottom and up the two long sides. This makes lifting the finished loaf out completely effortless.
Mash and Mix the Wet Ingredients
  1. In a large mixing bowl, mash your bananas thoroughly with a fork until almost no lumps remain. The riper and more speckled the bananas, the sweeter and more flavorful your loaf will be.
  2. Stir in the melted butter, peanut butter, sugar, eggs, and vanilla. Mix until everything is smooth and glossy.
Fold in the Dry Ingredients
  1. Sprinkle the flour, baking soda, and salt directly over the wet mixture. Using a rubber spatula, fold everything together with gentle, sweeping strokes just until no dry streaks remain. Do not overmix — a few lumps are perfectly fine.
Add the Chocolate Chips
  1. Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
  2. Pour everything into your prepared loaf pan and smooth the top with the back of your spatula. Scatter a small handful of extra chocolate chips on top.
Bake Until Perfect
  1. Slide the pan into the center of your preheated oven and bake for 60 to 65 minutes.
  2. The loaf is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent it loosely with a piece of aluminum foil for the final 15 minutes.
  3. Let the bread cool in the pan for 10 minutes before lifting it out onto a wire rack.

Notes

Use heavily freckled, almost-black bananas for the best sweetness and moisture. Do not overmix the batter — fold only until no dry streaks remain to keep the bread tender. Line the loaf pan with parchment paper for easy removal. Tent loosely with foil during the final 15 minutes if the top browns too quickly. Test doneness with a toothpick inserted in the center. Substitutions: use a 1-to-1 gluten-free flour blend, almond or sunflower seed butter instead of peanut butter, or brown sugar instead of granulated sugar. For egg-free, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). Can be made into 12 muffins at 350°F for 20–24 minutes. Sugar can be reduced to ½ cup if bananas are very ripe. Storage: wrap cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, refrigerate for up to 6 days, or freeze individual slices for up to 3 months. Reheat frozen slices in the microwave for 30–45 seconds.