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–+ servings
banana bread with chocolate chips in a baking pan.
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5 from 2 votes

Peanut Butter Banana Bread

This Peanut Butter Banana Bread is soft, moist, and easy to make with ripe bananas, creamy peanut butter, Greek yogurt, and chocolate chips. It's a simple homemade treat that's perfect for breakfast, snacking, or dessert.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 10
Author: Rena Awada

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 9x5 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.
    mashed banana, yogurt, egg, oil, and sugar are added to a bowl to be mixed for banana bread.
  • 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.
    flour added over the wet mixture in a bowl for banana bread.
  • Add in the 3/4 cup dark chocolate chips, fold again.
    chocolate chips added over banana bread dough in a bowl.
  • 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.
    banana bread dough added to a pan to be baked.
  • 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.
    baked banana bread on a cooling rack.

Video

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

Serving: 1slice | Calories: 382kcal | Carbohydrates: 46g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 303mg | Potassium: 354mg | Fiber: 3g | Sugar: 22g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 2mg