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This Peanut Butter Banana Bread is soft, moist, and full of banana and peanut butter flavor. It’s easy to make with ripe bananas, Greek yogurt, creamy peanut butter, and chocolate chips, making it a great breakfast, snack, or simple dessert.
I always seem to have a few bananas sitting on my counter that are getting too ripe, and banana bread is one of my favorite ways to use them. I love the combination of peanut butter and banana, so adding it to banana bread was an easy choice. The Greek yogurt keeps the bread soft, while the chocolate chips add just enough sweetness.
As a certified nutrition coach, I also like recipes that use simple ingredients you already have. This recipe works for breakfast, an afternoon snack, or something sweet after dinner.
Recipe Overview
Tips for the Best Peanut Butter Banana Bread
- Use Very Ripe Bananas: This is one of the easiest ways to get more banana flavor and natural sweetness into your bread.
- Don’t Overmix: Once you add the flour, mix just until everything comes together. A few small streaks of flour are better than over-mixing the batter.
- Use Room Temperature Ingredients: If you have time, let the eggs and yogurt come to room temperature before mixing. This helps the ingredients blend together more evenly.
- Don’t Overbake: Start checking the bread around the 50-minute mark. The exact baking time will depend on your oven and the size and shape of your loaf pan.
- Let It Cool Before Slicing: The bread continues to set as it cools. Cutting it while it’s very hot can make the center seem gummy and cause the slices to fall apart.
Ingredients needed and swaps
Below is a list of the ingredients I used to make this chocolate chip peanut butter banana bread. Full measurements are listed further down in the recipe card.
- Ripe Bananas: The riper the bananas, the better. Look for bananas with lots of brown spots. They are sweeter, softer, and give the bread more banana flavor.
- Peanut Butter: Use creamy peanut butter for a smooth texture throughout the bread. Natural peanut butter works too, but make sure it is well stirred before measuring.
- Greek Yogurt: Greek yogurt helps keep the banana bread moist and gives the batter a nice texture. Plain yogurt works as well.
- Eggs: Eggs help bind everything together and give the bread structure as it bakes.
- Flour: I usually use all-purpose flour, but you can also use oat flour, whole wheat flour, or a gluten-free flour blend.
- Chocolate Chips: I like dark chocolate chips, but milk chocolate, semisweet, or dairy-free chocolate chips all work.
How to make peanut butter banana bread
Here is how to make this peanut butter banana bread perfectly every time.
Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper or baking oil spray.
Make the wet batter: In a bowl, mash the bananas, add the sugar, eggs, yogurt, oil, peanut butter, and vanilla extract. Using a whisk, combine all the ingredients thoroughly.
✏️ You can either use a whisk or a fork to mix this part.
Combine wet and dry ingredients: Pour in the flour, baking powder, baking soda, and salt. Using a spatula, mix to incorporate.
✏️ You do not have to worry about over-mixing the batter here. You will still have to add the chocolate chips and mix again.
Add the chocolate chips and bake: Pour the batter into the prepared pan, top with more chocolate chips, and bake for 50-55 minutes or until a toothpick comes out clean.
✏️ You can get creative here and even add in some chopped walnuts or pecans.
Let it cool: Let the bread cool for 20 minutes before removing it from the pan, then let it cool for another 10 minutes on a wire rack. Slice and enjoy.
✏️ You must allow the bread to cool for at least 5 minutes before slicing. 10 minutes is good enough.
Storage Recommendations
To store: Once completely cooled, wrap the banana bread tightly or place it in an airtight container. It can be kept at room temperature for about 2 days. For longer storage, refrigerate it for up to 5 days
Freezing: You can freeze the entire loaf or freeze individual slices. Wrap the bread tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. Freeze for up to 3 months for the best quality.
If freezing individual slices, place parchment paper between them so you can easily remove one at a time.
Common Questions
Yes. Frozen bananas work very well for banana bread.
Thaw them completely first, then drain off any excess liquid before mashing. Frozen bananas can release quite a bit of liquid as they thaw.
Absolutely. You can leave the chocolate chips out or replace them with chopped walnuts, pecans, raisins, or dried cranberries.
Yes. Oat flour works well in banana bread, though the texture will be a little different than with all-purpose flour.
If making your own oat flour, simply blend rolled oats until they become a fine flour.
Yes. Use a good 1-to-1 gluten-free baking flour in place of the all-purpose flour. Make sure your other ingredients, including the chocolate chips, are certified gluten-free if needed.
Yes, but this will require a few substitutions. Use plant-based yogurt and dairy-free chocolate chips, and replace the eggs with flax eggs. The texture may be slightly different from the original recipe, but it can still work well.
Variations
- Instead of chocolate chips, you can add pecans or walnuts. Raisins or chopped dates will also work well.
- Don’t like bananas? Swap it with an equal amount of pumpkin puree or sweet potato puree.
- Add more protein: Consider adding a scoop of vanilla protein powder for some added protein.
More banana bread recipes
- Blueberry Banana Bread
- Vegan Banana Bread
- Pumpkin Banana Bread
- Protein Banana Bread
- Double Chocolate Banana Bread
- Cottage Cheese Banana Bread
- Almond Flour Banana Bread
You may also like
- Chaffle Recipe
- Pistachio Cream
- Dubai Chocolate Bar
- Protein Chocolate Chip Cookies
- Sweet Potato Cookies
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Peanut Butter Banana Bread
Video
Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup light brown sugar, or cane sugar
- ½ cup Plain Greek Yogurt, or plain yogurt
- ⅓ cup Coconut oil
- 2 large eggs
- ½ Cup Creamy peanut butter
- 2 teaspoons Vanilla Extract
- 1 ½ cups All-purpose flour, or any flour of your choice like oat, GF, or whole wheat
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup dark chocolate chips, plus 2 tbsp to top
Instructions
- Preheat the oven to 350°F and line a 9×5 loaf pan with parchment paper or baking oil spray.
- In a bowl, mash the 3 large ripe bananas, add the 1/2 cup light brown sugar, 2 large eggs, ½ cup Plain Greek Yogurt, ⅓ cup Coconut oil, ½ Cup Creamy peanut butter, and 2 teaspoons Vanilla Extract. Using a whisk, combine all the ingredients thoroughly.
- Pour in the 1 ½ cups All-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt. Using a spatula, mix to incorporate. Do not overmix.
- Add in the 3/4 cup dark chocolate chips, fold again.
- Pour the batter into the prepared pan, top with more chocolate chips, and bake for 50-55 minutes or until a toothpick comes out clean.
- Allow the bread to cool for 20 minutes before removing it from the pan and letting it cool for another 10 minutes on a wire rack. Slice and enjoy.
Notes
- Use very ripe, spotty bananas for the best flavor and texture.
- Measure the flour carefully to avoid a dry or dense loaf.
- Don’t overmix the batter once the flour is added.
- Creamy peanut butter works best, but almond or cashew butter can be used.
- You can replace the chocolate chips with walnuts or pecans.
- Let the bread cool before slicing so it has time to set.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual slices or the whole loaf for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have everything to make this delicious looking banana bread except coconut milk. Can I use whole milk?
Hi Janice. Yes you sure can.
Yumm !! Definitely recommend!
Glad you loved it.
Wow. This turned out amazing!
Thanks!