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Banana Bread Recipe | Peanut Butter and Banana Recipes | Peanut Butter Chocolate Chip Banana Bread with creamy peanut butter, mashed bananas, chocolate chips, and applesauce to make it really moist and soft. Two bowls and no mixer needed for this quick bread recipe.
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Peanut Butter Chocolate Chip Banana Bread

Peanut Butter Chocolate Chip Banana Bread with creamy peanut butter, mashed bananas, chocolate chips, and applesauce to make it really moist and soft. Two bowls and no mixer needed for this quick bread recipe.
Course Snack
Cuisine American
Keyword banana bread recipe, banana bread with peanut butter, peanut butter chocolate chip banana bread
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16 slices
Calories 301kcal
Author Jessica

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
  • 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 information is per slice. Each loaf is 8 slices x 2 = 16 slices total. 
I have not noticed a huge difference in taste when using unsweetened applesauce vs. sweetened applesauce. Use whatever you have in your pantry or what you prefer. 
I love the addition of the warm pumpkin pie spices in this recipe. If you don't have any or don't want to use it, then just simply use about 1/2 teaspoon ground cinnamon. 

Nutrition

Calories: 301kcal | Carbohydrates: 40g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 268mg | Fiber: 3g | Sugar: 22g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg