The easiest, most delicious and truly BEST Banana Bread recipe, EVER. Infused with peanut butter, studded with gooey chocolate chips, and bursting with sweet banana flavour – this soft, fluffy and super moist banana bread recipe works perfectly every time. You’ll need 3 spotty bananas for this recipe, one bowl and just 10 minutes prep. Preheat your oven now!
It seems I have gone bananas for bananas lately. Can you tell? So far I’ve made No Bake Banana Bars, Banana Chocolate Chip Muffins, Banana Cake with Whipped Maple Chocolate Ricotta Frosting, Banana Blackberry & Poppy Seed Bread and the best Banana Almond Blueberry Cinnamon Crunch Cookies (recipe coming next week). Yep. Totally banana’s for banana’s. But hey, what can I say!? My kids love bananas (mostly because they find their way into something sweet, baked and delicious) and my ‘mend and make do’ attitude means I simply can’t let a beautiful bunch of spotty overripe bananas go.
And I’m thrilled these sad looking darlings danced their way into this magnificent loaf. This banana bread is truly everything it should be. Moist, screaming of banana, cosy, comforting, just sweet enough with the added depth and excitement of beautiful peanut butter and molten dark chocolate chips.
Ingredients for making the Best Banana Bread
Overripe Bananas: Are absolutely necessary when making truly the best banana bread. Why? Those spotty, brown, soft, overripe darlings are super sweet with the added flavour of vanilla, spice and rum. Overripe bananas equal mega banana flavour and sweetness for your banana bread so pretty please don’t be shy using those overripe bananas!
Dark Brown Sugar: Sweetens the banana bread whilst adding buttery notes of rich caramel and butterscotch to the bread.
Yoghurt: Creates a super moist, soft and deliciously tender banana bread crumb.
Cinnamon: Lends its unmistakable scent and cosy warmth to banana bread. Not something you instantly notice, but it’s background hum of floral spice partners perfectly to the banana, peanut butter and dark chocolate.
Maple Syrup: Sweetens and scents the loaf whilst helping to create a sparkly golden crust.
Peanut Butter: Banana has a great affinity for deep roasted flavours and peanut butter is no exception. Whisked through the banana bread batter, it’s fragrance and deep nutty flavour infuse every bite begging you to come back for more.
Dark Chocolate: Speaking of deep roasted flavours, dark chocolate chips is another wonderful add-in that marries it’s delectable bitterness with the sweet flavour of banana and roasted nuttiness of peanut butter perfectly. And those pools of molten chocolate strewn throughout the crumb are the stuff of banana bread dreams.
Freezing Banana Bread Instructions
One of my most frequently asked questions is how to freeze banana bread, so let me share the method that works. If you freeze your loaf using these instructions, you’ll preserve its fresh flavour and texture for months and always have a treat ready for morning tea, lunch boxes or after school!
- Cool the banana bread completely.
- Cut into slices and wrap individually using plastic wrap.
- Place the wrapped slices of banana loaf into a large freezer-safe container or reusable bag.
- Label the bag with the recipe name and date.
- Stash in the deep freeze for up to 3-4 months.
- Thaw on the bench, in the fridge or lunch box.
- To reheat – pop slices of banana loaf into the toaster (or sandwich press) until golden and smother with butter and honey. YUM!
WHAT TO DO IF YOUR BANANA LOAF IS WET IN THE MIDDLE AND COOKED ON TOP
- Simply pull the loaf out of the oven.
- Cover with a piece of aluminium foil.
- Pop the covered loaf back into the oven and continue to bake until a skewer inserted removes cleanly.
BAKERS TIP: The foil wrapped over the loaf prevents the banana bread from browning further whilst the middle continues to cook through.
When you find a bunch of spotty bananas sitting on your kitchen bench and crave something truly delicious (yet simple) – this Peanut Butter Chocolate Chip Banana Bread recipe is for you. In just 10 minutes you’ll have a loaf nestled in the oven filling your house with the most wonderful cosy aromas of banana bread. And I promise, you’ll love love love the soft, fluffy, super moist crumb almost as much as the gorgeously golden crackled crust. This banana bread is truly the stuff of dreams.
MORE BANANA RECIPES:
Banana peanut butter chocolate chip cookies
Banana Blackberry & Poppy Seed Bread
Banana Cake with Whipped Maple Chocolate Ricotta Frosting
Banana blueberry and coconut loaf
One bowl banana and carrot mini loaves (or muffins)
Raspberry and banana breakfast muffins
Banana peanut butter and choc oat cookies
Strawberry banana and cacao nib muffins
I know you’re going to love this Peanut Butter Chocolate Chip Banana Bread, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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peanut butter chocolate chip banana bread
- Total Time: 1 hour 10 minutes
- Yield: Serves 20 1x
Ingredients
- 1 cup mashed ripe banana (approx. 3 bananas)
- 1 egg
- 1 cup (220 grams) dark brown sugar
- 1/2 cup (140 grams) plain greek (or natural) yoghurt
- 1/4 cup (60 ml) extra virgin olive oil (or macadamia nut oil or grape seed oil))
- 1/3 cup (80 ml) pure maple syrup
- 2 teaspoons vanilla bean paste (or extract)
- 1/2 cup (125 grams) natural peanut butter
- 1 1/2 cups (225 grams) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon, ground
- pinch of salt
- 1 cup (175 grams) dark chocolate chips
Instructions
- Preheat oven to 160 degrees celsius (325 F) and line a standard loaf tin (1.75L) with baking paper.
- Place the mashed banana, egg, sugar, yoghurt, oil, maple syrup, vanilla and peanut butter and whisk to combine.
- Add the flour, baking powder, bicarb soda, cinnamon and salt to the bowl and mix to combine. Do not over mix.
- Gently fold through the chocolate chips.
- Pour the batter into the prepared tin, top with a small handful of chocolate chips (if desired).
- Bake for 1 hour – 1 hour 10 minutes or until golden and a skewer inserted removes cleanly. Note: If loaf is browning too quickly before the centre is cooked through, simply cover the loaf with foil and return to the oven for the remaining bake time.
- Allow to cool for 10 minutes or so before placing the loaf on a wire rack. Enjoy xo
Notes
Banana bread is best kept in the fridge in an air tight container. Will keep for 3 days.
Banana bread is freezer friendly. Wrap individual slices in cling film and store in an air-tight container. Will keep for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Thank you very much for sharing this recipe. Can I bake these in muffins trays? If so – how long do I need to bake them please.
Can I leave the peanut butter out as we can’t have it for school… was thinking I could try tahini?
Amazing! Couldn’t stop at one slice. My husband was very excited to enjoy this version … says it is better than the Bill Grainger one I usually make and that the peanut butter makes the cake smooth and more refined. Thank you for sharing … really appreciate your website. ❤️🌟🌈