Name: Chocolate Chip Peanut Butter Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 medium bananas, very ripe; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 teaspoon kosher salt; 1/2 cup Greek yogurt, room temperature; 1 teaspoon baking soda; 1/4 cup creamy peanut butter; 1 1/2 cups all-purpose flour; 3/4 cup semi-sweet chocolate chunks, divided

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Chocolate Chip Peanut Butter Banana Bread is a rich, moist, and flavorful twist on the classic banana bread you know and love. With ripe bananas, creamy peanut butter, and pockets of melty chocolate chunks, this quick bread is perfect for breakfast, snacks, or even dessert. It’s everything you crave—comforting, sweet, and satisfying—all in one loaf.

Chocolate Chip Peanut Butter Banana Bread

Why You’ll Love This Recipe

Decadent and comforting: This banana bread takes things up a notch with the addition of peanut butter and chocolate.
Easy to make: Simple ingredients and minimal prep make this a no-fuss bake you can whip up anytime.
Great for any time of day: Whether it’s a cozy breakfast, a midday pick-me-up, or a sweet treat after dinner, it hits the spot.
Uses up ripe bananas: A delicious way to reduce food waste and enjoy overripe fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

very ripe bananas
unsalted butter, melted
granulated sugar
large eggs
vanilla extract
kosher salt
Greek yogurt
baking soda
creamy peanut butter
all-purpose flour
semi-sweet chocolate chunks

Directions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
In a large bowl, mash the bananas until smooth.
In a separate large bowl, whisk together the melted butter and sugar.
Add the eggs and vanilla extract, whisking until combined.
Stir in the salt, Greek yogurt, mashed bananas, baking soda, and peanut butter until well mixed.
Gently fold in the flour just until no streaks remain—do not overmix.
Fold in ½ cup of the chocolate chunks.
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chunks on top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 12 servings.
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

Variations

Nut-free: Substitute sunflower seed butter or oat butter if you need to avoid peanuts.
Add crunch: Mix in chopped walnuts or pecans for extra texture.
Mini loaves: Divide the batter into mini loaf pans and reduce baking time to 25–30 minutes.
Dairy-free: Use plant-based butter and coconut yogurt to make it dairy-free.
Double chocolate: Add 2 tablespoons of cocoa powder to the batter for a chocolate banana bread version.

Storage/Reheating

Room temperature: Store wrapped in plastic wrap or in an airtight container for up to 3 days.
Refrigerator: Can be stored in the fridge for up to 1 week.
Freezer: Freeze sliced or whole (wrapped tightly) for up to 3 months. Thaw at room temperature.
To reheat: Warm slices in the microwave for 10–15 seconds for that just-baked texture.

FAQs

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too runny, or it may alter the texture of the bread.

What type of chocolate works best?

Semi-sweet chocolate chunks provide the perfect balance, but dark or milk chocolate can also be used depending on your preference.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.

Why is my banana bread dense?

Overmixing the batter can cause a dense texture. Mix only until the flour is just incorporated.

Can I reduce the sugar?

Yes, you can reduce it by up to ¼ cup without significantly impacting texture, especially if your bananas are very ripe.

Can I make muffins with this batter?

Yes, divide the batter into a muffin tin and bake at 350°F for 18–22 minutes.

Do I have to use Greek yogurt?

Greek yogurt adds moisture and richness, but sour cream or regular yogurt can be used as alternatives.

What’s the best way to mash bananas?

Use a fork or potato masher. Make sure they’re smooth for even distribution in the batter.

How ripe should the bananas be?

Very ripe bananas with brown spots or a black peel are best—they’re sweeter and mash easier.

Can I skip the peanut butter?

Yes, just leave it out or replace it with more Greek yogurt or another nut/seed butter.

Conclusion

Chocolate Chip Peanut Butter Banana Bread is the ultimate upgrade to a classic recipe. Whether you’re serving it at brunch, packing it for lunch, or enjoying a quiet slice with coffee, this moist, chocolate-studded loaf delivers every time. It’s easy, indulgent, and guaranteed to become a favorite in your baking rotation.

Jessica