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Peanut Butter Chocolate Chip Banana Bread

Peanut butter chocolate chip banana bread with peanut butter ribbons swirled through a moist loaf and dark chocolate chips scattered in every slice. Bake until deeply golden, then cool for clean slices and a tender crumb.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana base and wet ingredients
  • 3 bananas ripe, mashed
  • 0.5 cup creamy peanut butter for batter
  • 0.33 cup butter melted
  • 0.75 cup sugar granulated
  • 2 eggs large
  • 1 tsp vanilla extract
Dry and mix-ins
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup dark or semi-sweet chocolate chips
  • 2 tbsp extra peanut butter for swirling on top

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix the batter
  1. Whisk mashed bananas, peanut butter, melted butter, sugar, eggs, and vanilla extract together until smooth and combined.
  2. Fold in all-purpose flour, baking soda, and salt until just combined.
  3. Fold in dark or semi-sweet chocolate chips until evenly distributed.
Swirl and bake
  1. Pour the batter into the pan.
  2. Dollop the extra peanut butter across the top and swirl with a knife.
  3. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick comes out with just a few moist crumbs.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out, so the loaf holds together.
  2. Slice only when fully cooled for clean cuts and a set, moist crumb.

Notes

For the best texture, mash the bananas well so the batter looks smooth before adding flour; overmixing after the dry ingredients goes in can make the loaf tough. Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lower-sugar swap, you can use a 1:1 granulated sugar substitute, but keep the rest of the measurements the same so the loaf browns properly.