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4.3 from 12 votes

Peanut Butter Chocolate Chip Banana Bread

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.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10 slices
Calories: 470 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
  2. Grease a 9x5-inch light-colored loaf pan or line it with parchment paper. Set aside.
  3. In a large mixing bowl, whisk together the mashed bananas, sugar, peanut butter, oil, buttermilk, eggs, and vanilla. 
  4. In another bowl whisk together the dry ingredients.
  5. Add the dry ingredients into the banana mixture and fold in with a rubber spatula until mostly combined.
  6. Add chocolate chips and fold until combined, being careful not to over-mix. 
  7. 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.
  8. 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.
  9. 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. 
  10. 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

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

% 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.