Peanut Butter Chip Banana Bread

This peanut butter banana bread transforms those spotted, overripe bananas sitting on your counter into something truly magical. The rich peanut butter flavor combined with sweet banana creates a moist, tender loaf that's studded with peanut butter chips for an extra flavor punch that will have everyone reaching for a second slice.

The first time I made this bread, my kids came running to the kitchen asking what that amazing smell was. Now it's become our Sunday afternoon ritual, and they love helping mash the bananas while stealing peanut butter chips from the bag.

Ingredients

• Ripe bananas the spottier the better for maximum sweetness and banana flavor
• Peanut butter creates richness and moisture while complementing the banana perfectly
• Vegetable oil keeps the bread incredibly moist and tender for days
• Egg provides structure and richness to the batter
• Granulated sugar adds sweetness and helps create a slight crust on top
• Brown sugar brings moisture and a subtle caramel undertone that enhances the banana
• All purpose flour gives structure while keeping the bread tender
• Baking soda and baking powder work together for the perfect rise
• Salt balances the sweetness and enhances all the flavors
• Peanut butter chips add bursts of peanut butter flavor throughout every bite

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 350°F and thoroughly grease your loaf pan with cooking spray or shortening, making sure to get into all the corners. This prevents any sticking and ensures easy removal after baking.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. This step distributes the leavening agents evenly through the flour to ensure even rising.

Combine Wet Ingredients

In a separate large bowl, mash the ripe bananas with a fork until mostly smooth but still with some small chunks for texture. Add the peanut butter, oil, egg, granulated sugar, and brown sugar, then stir until well combined but not overmixed.

Combine Wet and Dry Mixtures

Pour the dry ingredients into the bowl with the wet ingredients and gently fold together using a spatula. Stop mixing as soon as no dry flour is visible. The batter should look lumpy. Overmixing at this stage will develop gluten and make your bread tough.

Add Peanut Butter Chips

Fold in the peanut butter chips gently until evenly distributed throughout the batter. Pour the batter into your prepared loaf pan and spread it evenly with a spatula.

Bake to Perfection

Bake in the preheated oven for about one hour. Start checking at 50 minutes by inserting a toothpick into the center. When it comes out clean or with just a few moist crumbs, your bread is done. The top should be golden brown and slightly cracked.

Cool and Enjoy

Allow the bread to cool in the pan for 10 minutes before running a knife around the edges and turning it out onto a cooling rack. Let it cool completely before slicing for the best texture and flavor.

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I discovered that slightly warming a slice in the microwave for 15 seconds reactivates the peanut butter chips, creating these amazing little pockets of melty peanut butter goodness. This has become my favorite afternoon treat with a cup of coffee after a long day.

Storage Tips

This peanut butter banana bread stays fresh at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture is best within the first few days. To freeze, wrap individual slices in plastic wrap and then foil, or wrap the entire loaf. Frozen bread will stay delicious for up to 3 months. Thaw at room temperature or gently warm in the microwave.

Substitution Options

This recipe welcomes creative adaptations based on what you have available. Try almond or cashew butter instead of peanut butter for a different flavor profile. Out of peanut butter chips? Chocolate chips, butterscotch chips, or chopped nuts work beautifully. Make it healthier by substituting half the all-purpose flour with whole wheat flour, though the bread will be slightly denser. For a dairy-free version, ensure your peanut butter chips are dairy-free or substitute with dairy-free chocolate chips.

Serving Suggestions

While delicious on its own, this peanut butter banana bread reaches new heights when served warm with a smear of additional peanut butter or cream cheese. For an indulgent dessert, top a slice with a scoop of vanilla ice cream and a drizzle of chocolate sauce. For breakfast, toast a slice lightly and accompany with fresh fruit for a balanced meal. It also makes an excellent base for a unique French toast on weekend mornings.

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Common Questions

→ Can I use crunchy peanut butter instead of smooth?

Yes, you can substitute crunchy peanut butter for smooth in this banana bread. It will add extra texture and nutty bits throughout the loaf. Just make sure to keep the measurement the same (1/2 cup) as called for in the recipe.

→ How do I know when my bananas are ripe enough?

The best bananas for this bread are spotty and quite soft - they should have brown spots covering the peel and feel soft when gently squeezed. The riper your bananas, the sweeter and more flavorful your bread will be.

→ Can I substitute the peanut butter chips?

Absolutely! As suggested in the notes, you can use chocolate chips or a combination of both chocolate and peanut butter chips. Other alternatives include butterscotch chips, chopped nuts, or even white chocolate chips for different flavor variations.

→ How should I store this banana bread?

Once completely cooled, store the peanut butter banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

→ Why shouldn't I over-stir the batter?

Over-stirring the batter develops gluten in the flour, which can make your banana bread tough and dense rather than tender and moist. Mix just until the dry ingredients are incorporated - it's perfectly fine and actually preferable for the batter to be a bit lumpy.

→ Can I make this without eggs?

You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 1/4 cup unsweetened applesauce. The texture may be slightly different, but it will still be delicious.