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Peanut Butter Chocolate Chip Banana Bread

Moist Peanut Butter Chocolate Chip Banana Bread to Love

A delightful Peanut Butter Chocolate Chip Banana Bread that’s quick, easy, and perfect for overripe bananas.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider whole wheat flour for a healthier option.
  • 1 cup Granulated Sugar Can substitute with brown sugar for a deeper flavor.
  • 2 teaspoons Baking Powder Essential leavening agent.
  • 1 te teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Pumpkin Pie Spice Substitute with ½ teaspoon of ground cinnamon if unavailable.
  • 3-4 medium Mashed Bananas About 3-4 very ripe bananas work best.
  • 1/2 cup Applesauce Can substitute with yogurt or oil.
  • 1 cup Creamy Peanut Butter Feel free to use crunchy for added texture.
  • 1/4 cup Canola or Vegetable Oil Melted butter can be used for extra flavor.
  • 2 large Eggs Can substitute with flaxseed meal or commercial egg replacers for a vegan version.
  • 1 teaspoon Vanilla Extract Opt for the best quality available.
  • 1 cup Miniature Semi-Sweet Chocolate Chips Swap with peanut butter chips for a delightful twist.

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Loaf pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, mash 3-4 very ripe bananas until smooth, then add applesauce, creamy peanut butter, canola oil, eggs, and vanilla extract. Mix until creamy.
  4. Pour the wet mixture into the bowl of dry ingredients and stir until just combined; the batter will be slightly lumpy.
  5. Fold in miniature semi-sweet chocolate chips, then divide the batter between the prepared loaf pans.
  6. Bake for 45-50 minutes, covering with foil during the last 15 minutes to prevent over-browning.
  7. Let the bread cool in the pans for about 15-20 minutes before transferring to a cooling rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Don’t overmix; use very ripe bananas for better flavor and moisture. Store bread in an airtight container for up to 3 days or refrigerate for a week.

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