Description
This Chocolate Chip Peanut Butter Banana Bread is a rich, moist twist on classic banana bread. Packed with ripe bananas, creamy peanut butter, Greek yogurt, and studded with chocolate chunks, it’s perfect for breakfast, snacking, or dessert.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, mash the peeled bananas until smooth and creamy.
- In another large bowl, whisk together melted butter and sugar until combined.
- Add eggs and vanilla to the butter mixture and whisk again. Stir in salt, Greek yogurt, mashed bananas, baking soda, and peanut butter until combined.
- Add flour and mix just until smooth—do not overmix.
- Fold in 1/2 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 the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store wrapped in plastic at room temperature for up to 3 days.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- For extra peanut flavor, swirl a bit of peanut butter on top before baking.
- This bread can be frozen—wrap tightly and store for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
