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PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
This peanut butter chocolate chip banana bread has all of life’s essentials, right?! Peanut butter, banana bread, and chocolate. You really can’t get much better than that.Â
I love different ways to use up old browned bananas like these cinnamon banana bread muffins and this banana bread cake.
When I am feeling like lots of peanut butter I will even use peanut butter chips instead of chocolate chips in this quick bread recipe. So yummy and perfect for peanut butter cravings (that’s a thing I am pretty sure because I get it all the time 🙂 ).
HOW TO MAKE BANANA BREAD WITH PEANUT BUTTER
This is an easy quick bread recipe to make. Mix up the dry ingredients in one large bowl like all-purpose flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. You want to use a whisk to stir it up so there are no clumps in the flour.Â
In a separate, smaller bowl, combine the wet ingredients. Stir together (I use the same whisk from the dry ingredients) the mashed banana, eggs, peanut butter, applesauce, oil, and vanilla extract.Â
Combine the wet into the dry ingredients and stir. Gently stir in the chocolate chips and then spread the batter into two 8×4-inch loaf pans. I like to then top each loaf with some additional chocolate chips.
MY TIPS FOR THIS QUICK BREAD RECIPE
– I read this tip years ago somewhere for when making quick breads in a loaf pan. After spraying the loaf pan take a paper towel and run it along all 4 sides of the loaf pan about 1/2″ down the side. By doing this you are removing the cooking spray which will help the bread not cling to the top edge and instead bake up and to the center, which will give you a nice raised domed loaf of bread after the bake time.Â
– For even more peanut butter goodness try substituting peanut butter chips for the chocolate chips!
– Because of the amount of batter it’s best to use two 8×4-inch loaf pans. You can also use 4-5 mini loaf pans as well. The mini loaf pans won’t need the long cooking time so check them at about 25-30 minutes for doneness.Â
– For a pretty presentation be sure and sprinkle some additional chocolate chips on top of the bread batter before you bake it.
– This recipe has only been tested and made with creamy peanut butter. I have never made this recipe using crunchy peanut butter and all-natural peanut butters.Â
Peanut Butter Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1½ cup mashed banana about 3-4 bananas
- 1/2 cup applesauce unsweetened or sweetened
- 1/2 cup creamy peanut butter
- 1/4 cup canola OR vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup miniature semi-sweet chocolate chips (or try peanut butter chips!)
Instructions
- Heat oven to 350°. Spray two 8x4-inch loaf pans with cooking spray. * You can also use 4-5 miniature loaf pans instead. There is too much batter for just one 9x5-inch loaf pan so don't try and do that.
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a whisk to break up any clumps.
- In a separate smaller bowl, combine the mashed bananas, applesauce, peanut butter, oil, eggs, and vanilla extract. Use a whisk (I use the same one from before) and mix together.
- Pour the wet ingredients into the dry and stir together with a rubber spatula or wooden spoon. Stir in the chocolate chips.
- Divide the batter between the two pans. Each pan should only be about halfway full. Sprinkle some additional chocolate chips on top (if wanted).
- Bake for 45-50 minutes. Cover loosely with foil (just lay a piece of tin foil over top the loaf pans) for the last 15 minutes of cooking so the bread does not get to browned. * The best way to check for doneness is to insert a toothpick in the middle to make sure no wet batter comes out. The toothpick should be dry or have crumbs on it.
- Let the bread cool in the pan for about 15-20 minutes and then take it out and let cool on a cooling rack completely. Or eat a piece warm with butter! Yum!
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
This bread looks fantastic! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks Karly 🙂
Is there a substitute for the applesauce? I want to make this right now but have no applesauce. Thanks! Sounds delicious and I have some ripe bananas!
Sorry for my late reply! Try substituting the applesauce with oil (applesauce is used as low fat/calorie option for applesauce) OR you can also substitute it with plain yogurt. Either one of those should work just fine. Let me know how it goes.
I made this recipe but in muffin tins, great for portion control. With a scoop for measuring I was able to get 18 muffins. My house smells amazing and the kids are going to love them as a sweet treat after dinner and even for breakfast.
Can I use nut flour instead of all purpose flour?
I am not familiar with nut flour. As long as it’s a 1:1 to ratio to all-purpose flour then yes it would be fine to use it.
I subbed half the all purpose flour out for almond flour when making and used cinnamon applesauce, yum.
Looks delicious. Cannot wait to try. Thanks for a great recipe.
I love that you were able to make those substitutions in this recipe. Thank you for coming back to let me know with your comment. I appreciate it.
I substituted sun butter because I was out of peanut butter and it was really good! Just had to cook it a little bit longer : )
Made this last night and it’s fantastic. Sprinkled peanut butter chips on top. Very moist and lots of flavors.
I just made these into muffins & they are perfect! I got 12 regular muffins & 24 mini muffins out of a batch! I baked the regular sized ones for 25 minutes & the minis for 15 minutes! So yummy!
Thank you for your comment! And thank you for sharing what worked when baking mini muffins!
I don’t even like bananas or banana bread, but I LOVE this recipe. I use 1c. banana and 1c. applesauce to give it a little less banana flavor, but it’s delicious both ways. I also use dark chocolate chips since my husband is allergic to dairy (it’s easier to find dark chocolate chips with no milk than semi-sweet). It’s a huge hit with my family every time I make it.
That’s a great idea to use applesauce to reduce the banana flavor! Happy to hear you like the recipe!
Thank you; we liked it very much. I decreased sugar by a third and substituted plain, nonfat Greek yogurt for the oil and it still came out well and moist. Less calories, fat and more protein, too!
Great ideas for substitutions/reductions! Glad you liked the recipe!
oh my gosh this bread is absolutely incredible! Thanks so much for sharing your recipe!
So happy to hear you like the recipe! Thank you for your kind comment!
The loaves turned out perfect! I’m saving this recipe. Thank you.
Yay! So glad you loved the recipe.