Peanut Butter Chocolate Chip Banana Bread
User Reviews
4.3
12 reviews
Good
Peanut Butter Chocolate Chip Banana Bread
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Name a better combination than peanut butter and chocolate?! This banana bread is moist, flavorful, and packed with creamy peanut butter, sweet bananas, and melty chocolate chips.
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Ingredients
- 3 overripe bananas, ~1 1/4 cup mashed
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/4 cup vegetable oil
- 3 Tbsp. buttermilk, room temperature
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 2 cups all purpose flour, spooned and leveled
- 2 Tbsp. cornstarch
- 1 tsp. kosher salt
- 3/4 tsp. baking soda
- 1/2 cup mini chocolate chips
Frosting
- 1/3 cup creamy peanut butter
- 2 Tbsp. unsalted butter
- 2 Tbsp. whole milk, or more as needed
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
- Grease a 9x5-inch light-colored loaf pan or line it with parchment paper. Set aside.
- In a large mixing bowl, whisk together the mashed bananas, sugar, peanut butter, oil, buttermilk, eggs, and vanilla.
- In another bowl whisk together the dry ingredients.
- Add the dry ingredients into the banana mixture and fold in with a rubber spatula until mostly combined.
- Add chocolate chips and fold until combined, being careful not to over-mix.
- Pour into the prepared pan, smoothing out the top. Bake ~60-65 minutes or until a toothpick inserted into the middle comes out clean. The batter will appear set, and the tops will be golden brown.
- Let the bread cool in the pan on a wire rack for ~30 minutes. Remove it from the pan, cool completely, and then make the glaze.
- In a microwave-safe bowl, melt the peanut butter, butter, and milk in 30-second intervals until melted. Whisk together, and then add powdered sugar and vanilla extract. Whisk until smooth, adjusting ingredients to reach the desired consistency: add a splash of milk for a thinner glaze or more powdered sugar if you prefer it thicker.
- Spread on top of cooled bread, slice, and enjoy.
Notes
- Storage:
- Room temperature: Will stay at room temperature for 2-3 days. Wrap in plastic wrap and place the wrapped banana bread in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.
- Refrigerator: wrap and store in the fridge for up to 1 week.
- Freezer: If freezing the loaf, I recommend freezing the banana bread and frosting separately. Apply the frosting after thawing the bread. To freeze, wrap the banana bread in plastic wrap or foil and then place it in an airtight freezer-safe container or a heavy-duty freezer bag for up to 2-3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
470kcal
(24%)
Carbohydrates
73g
(24%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
410mg
(17%)
Potassium
295mg
(8%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
172IU
(3%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 470kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 410mg | 17% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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