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Peanut Butter Banana Bread [+ Video]

19 Reviews
 
This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas.
 
 
This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas ohsweetbasil.com
 
 
 
You think you’ve got a great banana bread recipe, but have you had this peanut butter banana bread? It’s so soft and full of chocolate chips and peanut butter chips.
 

Is Peanut Butter Healthy?

There are a lot of good things about peanut butter, but also a few negatives.

It’s fairly rich in nutrients and a decent protein source.

It’s also loaded with fiber, vitamins and minerals.

But, when you choose peanut butter, you need to also consider the high calorie load.

 
 

This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas
 

Oh, friends it is beginning. The holiday baking is in full force, and I don’t know about you, but I’m completely overwhelmed. Usually I take the holidays pretty easy so that I can really enjoy them, but I took on a bit too much this year. I’ve learned my lesson. I’m pretty sure. 😉

How to make the most delicious banana bread that is super moist and full of flavor. Add peanut butter! ohsweetbsail.com

This year I’m delivering a few more breads than cookies. I love how yummy breads are and although this Reese’s Banana bread is a full loaf the ones I pass out will be the mini loaves.

Can You Freeze Banana Bread?

Yes! Because banana bread freezes well, it is the perfect make-ahead treat!

Allow fresh-baked banana bread to cool completely before freezing so it doesn’t create condensation that leads to soggy bread.

The bread stays fresh for 2 to 4 months in the freezer.

Thaw frozen banana bread in its packaging at room temperature or in the refrigerator before serving.

Watch the full video here!

 

I think that there is something especially wonderful about Reese’s Banana Bread. I still love the regular banana bread, Biscoff banana bread, and I adore an awesome Grilled Peanut Butter, Nutella, Banana Sandwich, but the Peanut Butter chips in this one are like little golden nuggets of deliciousness. Plus, this is actually easier to whip up than a whole bunch of different cookies for a Christmas platter, and people love it just as much, and sometimes even more.

 

How to make the most delicious banana bread that is super moist and full of flavor. Add peanut butter! ohsweetbsail.com

Lessons From Little Ones

This was one of those recipes that had little ones begging to take a nibble. I don’t know why that is so satisfying to me, but I adore when the kids cannot wait to dig in. Even though they are little and don’t know a ton about food/baking it’s still awesome that they can see and smell that something delicious was just created. Kids are pretty awesome like that. They are so quick to dish out the compliments and make you feel good. Nothing holds kids back from giving love and encouragement. Just one more little lesson that we could learn from our little ones. Truth.

How to make the most delicious banana bread that is super moist and full of flavor. Add peanut butter! ohsweetbsail.com

This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas.

What Makes Banana Bread Go Flat?

An excessive amount of baking powder in a banana bread recipe can cause the dough to rise very quickly and then fall in the center when the resulting air pockets collapse.

If you use baking powder or baking soda that has aged, it may lose effectiveness.

Make sure your leavening agent is good.

Excess moisture or an inaccurate dry-goods measurement can cause the middle of your loaf to sink because the center of the bread is too moist and soft.

Use bananas that are overripe and soft but not mushy.

The softer bananas get, the higher the liquid content becomes.

Add a tablespoon of flour at a time to help reduce the moisture of the batter, just until it is thick and not watery.

Too much banana can create a heavy loaf that may sink in the center.

Follow the recipe to ensure that you add enough banana without adding too much.

If your bread seems fine while cooking but collapses in the center after baking, the center may not be thoroughly cooked when the rest of the bread is done.

To avoid over baking the outside while thoroughly cooking the center, reduce your oven temperature by 25 degrees Fahrenheit, and then increase the cooking time by 10 to 15 minutes.

Test it with a toothpick or similar item at the end of the shortest recommended cooking time, then monitor it until the toothpick comes out clean.

All our BANANA BREAD RECIPES:

Peanut Butter Banana Bread

 

This peanut butter banana bread filled with little morsels of peanut butter and chocolate is the perfect solution to over ripe bananas ohsweetbasil.com

Peanut butter banana bread

4.53 from 19 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes
Servings: 1 loaf
The best banana bread ever!! Full of peanut butter and chocolate chips!

Ingredients

  • 1 3/4 Cup Flour
  • 3/4 Teaspoons Baking Soda
  • 1 1/4 Teaspoons Cream of Tartar
  • 1/2 Teaspoon Salt
  • 1/3 cup Butter unsalted, softened
  • 1/3 Cup Jif Creamy Peanut Butter
  • 2/3 Cup White Sugar
  • 2 Large Eggs
  • 1 Cup Mashed Bananas ripe (2-3 Medium bananas that have gone freckly)
  • 1 Cup Chocolate Chips
  • 1/2 Cup Peanut Butter Chips

Instructions

  • Heat the oven to 350.
  • In a small bowl, mix together the flour, baking soda, cream of tartar and salt.
  • Set aside.
  • In a large bowl, with a handheld mixer or the bowl of a kitchen aide, combine the butter, and peanut butter until smooth.
  • Make sure you used softened butter (leave it on the counter for 30-60 minutes).
  • Add the sugar and eggs, and mix to combine.
  • Turn the mixer on medium speed and add a little of the dry mixture.
  • Allow to mix until almost incorporated and add a scoop of the banana.
  • Allow to mix again and then continue to alternate between dry ingredients and the banana, ending with the banana.
  • Add the chocolate and peanut butter chips, stir to combine.
  • Spray a bread pan (I prefer light in color or glass pans), with cooking spray and add the banana bread mixture.
  • Bake for 50-60 minutes, tenting with foil the last few minutes to avoid too dark a crust.
  • Allow to cool for 5 minutes and turn out onto a wire rack.
  • Enjoy!
Nutrition Facts
Peanut butter banana bread
Amount Per Serving (1 slice)
Calories 269 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Polyunsaturated Fat 5g
Cholesterol 33mg11%
Sodium 175mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 21g23%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Banana BreadPeanut Butter Banana Bread

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

97 comments

  • I love banana bread! And with peanut butter it’s simply perfect! Looks amazing and the texture is so rich!

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    • It is so delicious! It such a fun spin on tradition banana bread!

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    • What would you recommend for cooking temp and time if making the mini loafa?

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      • It will make about 3 mini loaves. Keep the temperature the same but it should only take 10-12 minutes to bake, but it will depend on your oven and how dark your pans are so watch them carefully.

  • Hello,

    Most banana bread recipes call for adding the flour all at once and mixing until just incorporated to avoid over mixing because this is result in a dense cake. However, your method is different. Can you please explain why? And have you tried mixing the dry ingredients after adding all the wet? What difference does it make in terms of texture? 

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    • Hi! Great question! We’ve tried both methods and found that alternating between wet and dry ingredient results in a fluffier bread. It is still critical to not overmix it. I hope you enjoy this one!

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      • Thank you very much for your reply. If I were to make reviled banana bread with chocolate chips. Would creaming sugar and butter and then adding eggs and bearing until light and fluffy help with the texture. All recipes call for beating eggs until fully incorporated but nothing about beating until light and fluffy. Will this make for an airier and fluffier bread?

      • Sure that sounds great!

  • I am allergic to peanuts. Can you sub in almond butter for the peanut butter?  Also what would you suggest to sub for the peanut butter chips?  

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  • Looking forward to making this recipe. My family will love it. Thank you for sharing.

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    • You’re very welcome! I hope you all love it as much as we do!

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  • How is this 0 carbs?

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    • It is magic! Jk! It definitely is not 0 carbs! I’ll look into the nutritional info. Thank you for the heads up!

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    • I just checked the info and it says 38g. That should be accurate!

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  • This peanut butter banana bread is by far the best I’ve ever tasted! Thank you so much for sharing, as it’s my family’s new favorite!!

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    • Yippee!! Thank you Cindy!!

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  • Don’t print this recipe, you get the recipe plus 2 pages of junk with it, waste of ink.

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  • Made this today. Loved the way it made the house smell.
    However, we couldn’t taste the banana nor the peanut butter.
    Can I increase both items and if so how much.
    I did make this according to the ingredients and followed the directions.
    Please e-mail a response.

    • Reply
    • Hi Jim! This seems crazy because it’s all about peanut butter and bananas. There’s no way to increase those ingredients without completely changing how it will bake.

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  • Xoxo!!

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  • Oh wow I am so happy you made this ! I love PB and bananas! I am eating one big banana now as I am commenting you lol .

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    • It’s the best banana bread!

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  • Just made it on a snowy Sunday  morning for family staying over. Delish moist just right amount of PB flavor not overwhelming the bananas. Used chunky PB, didn’t have creamy in the  house. Gave  a nice texture. Served with Greek vanilla yogurt on top. thanks 

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    • ohhh, so the chunky turned out? That’s so good to know!

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  • Hi. I’m always looking for recipes for kids’ birthday cakes and this recipe looks delicious! Can this recipe be used for a layer cake? Maybe with peanut butter frosting in between the layers? What do you think?

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    • Hi Mariam, because this is a quick bread I wouldn’t try it as a cake.

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  • Best banana bread recipe I have found on the internet so far. Epic!

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    • Best comment ever!! Seriously, thank you for the love!

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  • This looks so good, but I don’t have cream of tartar? Is there a substitute? Thanks!

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    • Hi lexi, You can skip it if you don’t have any. 🙂

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  • Love this bread!!  It’s absolutely delicious. 😍😍

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    • Thank you so much, Lisa!

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  • If I wanted to make mini loaves, what size do you recommend and how long do I cook them? I never know how to translate the cooking time to the smaller loaf pans.

    • Reply
    • Jaune, I’ve made mini loaves and cooked about half the time then checked it every few minutes until it was done. Huge succesx! It made 3 mini loaves!

      • Reply
  • This recipe sounds amazing!!  I’m thinking of making mini muffins with it.  Would that work?  For how long should I cook them?

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    • Minis usually only take about 10-12 minutes but it depends on your ovens and how dark the pans are so watch them carefully.

      • Reply
  • I made this today and I made jumbo muffins and they were yummy.

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    • Love it as jumbo muffins!

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      • How long would you bake jumbo muffins?? at 350??

      • For 15-20 minutes

  • Can I use Self rising flour with this peanut butter banana bread recipe?

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    • Hi Patricia, We’ve had better luck using all-purpose but please let us know if you try it.

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  • What size pan?

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  • I ran across this recipe the other day and it spoke to me!! I love peanut butter (!) and banana, and together I imagined a wonderful tasting bread. I was NOT disappointed! It was delicious 🙂 It’s a recipe I will keep for those times when I have a few over ripe bananas.

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    • Linda, So happy to hear that!!!

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  • oh my gosh! this looks and sounds DIVINE!! I just posted banana bread last week but I will definitely be giving yours a try! 🙂

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  • I can only imagine how good this tastes. Can’t wait to make!

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  • This peanut butter banana bread looks incredible!! Love it!!!

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  • This looks like my new go-to recipe for banana bread!!!

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    • Yay!! It’s so soft and squishy which is a must with banana bread!

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  • Love the addition of peanut butter AND two kinds of chips!

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    • Thank you so much!

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  • OMG! This bread represents everything that’s good in the world of food. LOVE!

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    • ahaha, totally! Thank you!

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  • This made my mouth water!  Looks so YUMMY! 

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    • Always a good sign…

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  • Can I double successfully? Or is it better to make one at a time?

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    • We have!

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  • Has this been tried with coconut oil instead of butter?

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    • Yes and it worked quite well!

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  • Just curious, has anybody made this in smaller loaf pans? And if so how long did you make it for? I’m thinking about trying it in smaller pans to give as gifts

    • Reply
    • We have many times and when we do the minis we still tend to bake them for almost as long as the big. It will depend on if it is a dark pan as well, so I’d keep the light on and start checking it at 35 minutes. Most often ours take 50 minutes.

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  • hey girl- this bread looks amazing! yummy for my tummy!

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  • What kind of chocolate chips do you recommend?

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    • Hi Kathy, We honestly just buy whatever is on sale, though the bigger the chip the less it melts in baking so if you want melty chocolate stick to a smaller chip like nestle or a store brand.

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      • I have milk chocolate, semi-sweet and extra dark chips. I’m thinking milk would be best but do you have a preference?

      • We love milk chocolate with the peanut butter flavor but all are good 🙂

  • I remember when you were pregnant with P and you told me you couldn’t get enough of grilled pb&j sandwiches. Your love of peanut butter runs deep, as does mine. I knew I liked you for a reason 😉

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    • yes!

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  • This looks amazing! Just imagine it warm and toasty with extra peanut butter spread on top. love.

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    • well shoot, now I’ve got the munchies. haha! miss you!

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  • Your blog is magnificent! as well as your recipes 🙂 Is it all right to use peanut butter instead of peanut butter chips?

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  • This is AWESOME!!!! I just made it a few days ago. I substituted reduced fat peanut butter in place of regular creamy….and it’s STILL so rich & yummy!!!!!

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    • Yay!!! I’m so thrilled you liked it!!!!

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  • I’ve never had this flavour combination together before, I can imagine it tastes delicious. We can’t get peanut butter chips over here in the UK, are they an integral part of this bread?

    • Hi Laura

      I believe Sainsbury’s is your best source for PB chips in the UK

      • Reply
  • I have made this bread so many times and love it. Think there is anyway to make it into muffins without them getting too dry?

    • Reply
    • Thank you!! I’ve been working on that with the same result, dry. I’ll see what I can figure out and post soon I hope

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  • This bread looks so good, love the PB and banana!

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  • This looks right up my alley! Love anything with peanut butter, chocolate and banana!!! Stopping by thanks to your business card from BYBC13 🙂

    http://stephenandnat.blogspot.com/

    • Reply
    • Thanks, Natalie!! I wish we could have met! That was such a busy day!!

      • Reply
  • Awesome recipe 🙂
    I love a good Banana Bread… Here’s another one you might like to try
    Banana Bread Recipe
    Thanks for sharing.
    Katie

    • Reply
  • YUM – I think we can all agree that we love banana bread. And I LOVE the combination of the double layers of Peanut Butter flavor in this one (plus chocolate chips) – a great banana bread recipe… I will be sharing with my readers too!

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    • Thanks, Rachel!!!

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  • wow I never thought to use peanut butter cups…I question if I would even end up sharing…sometimes it is just hard to share LOL

  • the best combination. xo

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  • Oh my gosh I’ve got to make this!! Looks amazing!

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  • I have 3 overripe bananas winking at me as we speak. This looks like a yummy way to use them all up!

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  • I love banana bread so much…that I went on a “banana bread fest’ this fall. And for 8 straight weeks made 8 different versions…and I am loving this one of yours. PB goes so well with banana!

    And when you comment on my site, something about how you type your URL into my comment field and also on other sites, sometimes if I click on your name, it leads to a dead end site. Not your blog. So weird but just thought I’d LYK there is maybe a typo or something funny in the URL field going on.

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  • I love adding peanut butter to my banana bread!

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  • How creative! Do you think this would work with a natural PB?

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    • Wendy, I’ve found that with natural peanut butter it goes a little dry, so just watch it and add a tablespoon of milk if needed

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  • Carrian, I think I love you. Nope–I KNOW I do. This bread is out-of-this-world and I’m officially weak in the knees. PB + bananas and little pockets of choc chips? Heavenly!

    • Reply
    • awww thanks, friend!! I sure love you too!

      • Reply
      • I can only imagine how good this tastes. Can’t wait to make!

      • Thank you!

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