This soft and moist Peanut Butter Chocolate Chip Banana Bread combines all the flavors into one fluffy and delicious treat! It's full of creamy peanut butter, ripe bananas, and gooey melty chocolate. If you have browning bananas on your counter, you have to give this recipe a try. It's perfect for a quick breakfast, afternoon snack, or after dinner sweet treat.
Enjoy the balance of sweet banana, nutty, and melty chocolate in this irresistible banana bread! The peanut butter is whisked in, as well as drizzled and layered into the bread. The natural sweetness from the bananas pairs so well with the nutty peanut butter! I also added mini chocolate chips for the perfect pockets of chocolate throughout.
My favorite way to enjoy this banana bread is warm straight from the oven. It’s the kind of treat that disappears fast. Trust me, it probably won’t last until the next day!
If you're looking for the ultimate cozy bake to try, this one is for you. It'll make your house smell incredible, and it's the perfect treat to bake at any time of the year.
Step by step instructions
Here is how to make and bake this Peanut Butter Chocolate Chip Banana Bread. You will need a 9x5 loaf pan, a cookie scooper, mixing bowls, a spatula, and a whisk.
Step 1: Mix dry ingredients. In a bowl, add the flour, baking soda, cornstarch, cinnamon, nutmeg, cloves, and salt. Stir to combine and set aside.
Step 2: Whisk wet ingredients. Into a large bowl, add the white sugar, mashed bananas, peanut butter, oil, eggs, vanilla, and sour cream. Whisk until well combined (may be clumpy from the bananas and that's normal).
Step 3: Combine. Add the dry and wet ingredients together and mix just until almost completely combined. Then add in the mini chocolate chips and continue mixing just until the flour streaks disappear. Do not over-mix!
Step 4: Layer. Scoop half of the batter into the prepared pan and spread evenly (I like to use a cookie scooper for easy and mess-free scooping). Drizzle peanut butter on top and swirl in. Then add the remaining batter, and drizzle and swirl in more peanut butter. Sprinkle extra mini chocolate chips on top.
Step 5: Bake. Bake the loaf for 60-80 minutes. Start checking at 55 minutes. It will be done when a toothpick inserted in the middle comes out completely clean. Mine took 75 minutes total.
Slightly open your oven door to allow the hot air to escape, then after about 10 minutes remove the loaf pan from the oven to cool on the counter. Slice, and enjoy!
FAQ
How do I store this loaf?
Once the loaf has cooled and sliced, store on the counter for 2-3 days. I find this banana bread so moist from the bananas and sour cream that you don't need to cover it if it's sitting on the counter.
You can also place it in an airtight container and in the fridge for up to 1 week.
How do I freeze this banana bread?
This banana bread freezes really well! Once cooled, slice it, then wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. That way you can grab a slice whenever you want.
When ready to eat, thaw at room temperature or warm gently in the microwave or toaster oven.
Why do you leave the oven door open?
Letting the loaf cool gradually in the oven by slightly opening the door and leaving it for about 10 minutes can help reduce the chances of the loaf collapsing. After about 10 minutes, it can be removed and finish cooling on the counter.
While this step is not necessary, I do recommend it.
Do I have to layer the peanut butter in between?
No! It obviously adds more peanut butter and the swirl on top bakes up beautifully, but it's definitely optional as there's already peanut butter in the batter.
Can I use crunchy peanut butter?
Yes! You can use any creamy or smooth nut butter.
Can I use natural peanut butter?
No, it is too runny and won't work in this recipe.
Can I use other chocolate chips?
Yes, you may use semi-sweet or dark chocolate chips. I think milk would be too sweet. Mini chocolate chips do give the best pockets of chocolate though!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Peanut Butter Chocolate Chip Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1 tbsp cornstarch
- 1/2 tsp salt
- 3/4 cups white sugar
- 1/3 cup oil
- 1 cup bananas approx 2-3 medium, mashed
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup sour cream room temperature
- 3/4 cups creamy peanut butter
- 2/3 cups mini chocolate chips
- 3 tbsp creamy peanut butter melted (for the drizzle)
Instructions
- Preheat the oven to 350℉/176℃ and grease and line a 9x5 loaf pan with parchment paper. Set aside. Mash the bananas and set aside.1 cup bananas
- In a bowl, mix together the flour, baking soda, cinnamon, nutmeg, cloves, cornstarch, and salt. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1 tbsp cornstarch, 1/2 tsp salt
- In another large bowl, add the white sugar, peanut butter, bananas, eggs, vanilla, oil, and sour cream. Whisk well to combine. It may be clumpy from the bananas, that's normal!3/4 cups white sugar, 1/3 cup oil, 2 large eggs, 1 tbsp vanilla, 1/2 cup sour cream, 3/4 cups creamy peanut butter, 1 cup bananas
- Combine the dry and wet ingredients together until almost completely combined, then mix in the mini chocolate chips and continue to mix just until the flour streaks disappear. Do not over-mix!2/3 cups mini chocolate chips
- Scoop half of the batter into the prepared pan and spread. Then drizzle some peanut butter on top and swirl in. Add the rest of the batter on top, and drizzle and swirl the rest of the peanut butter. Finish by sprinkling some mini chocolate chips.3 tbsp creamy peanut butter
- Bake the bread for 60-80 minutes or until a toothpick inserted in the middle comes out clean. Mine took 75 minutes. I would start checking every 5 minutes after the 55 minute mark as every oven differs.
- Once baked, slightly open the oven and allow the hot air to come out. Leave it like this for 10 minutes to prevent the loaf from collapsing, then remove it completely from the oven and allow it to cool on the counter.
- Once ready, slice, and enjoy!
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