Peanut Butter Chocolate Chip Banana Loaf

There’s something about the smell of warm banana bread drifting from the oven that makes a house feel like home.

This peanut butter chocolate chip banana loaf is a cozy, sweet-tooth-satisfying dessert that comes together quickly and bakes into a golden, tender crumb, studded with melting chocolate and swirls of nutty richness.

It’s perfect for beginners, busy families, and anyone staring at a bowl of spotty bananas, wondering what to do next.

I first leaned on this loaf during a hectic week when friends were coming over last minute. I tossed everything into one bowl, slid the pan into the oven, and by the time the doorbell rang, the kitchen smelled like a bakery.

We sliced it warm, the chocolate still soft, and every plate came back clean.

This loaf shines for Sunday suppers, impromptu gatherings, or late-night cravings. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, nostalgic peanut butter, banana, and chocolate chip flavor.
• Stays ultra-moist for days, even better-tasting on day two.
• Uses simple pantry staples—no mixer or special equipment required.
• Bakes in one loaf pan, making prep and cleanup easy.
• Freezes beautifully, perfect for make-ahead breakfasts and snacks.

Ingredients

• 3 large bananas, very ripe, mashed — use spotty bananas for sweetness
• 120 g creamy peanut butter — choose smooth, no-stir style
• 100 g unsalted butter, melted & slightly cooled — avoid very hot butter
• 150 g granulated sugar — fine white sugar works best
• 50 g light brown sugar, packed — adds moisture and caramel flavor
• 2 large eggs, room temperature — guarantees better mixing
• 1 tsp vanilla extract — pure extract if possible
• 190 g all-purpose flour — standard plain white flour
• 1 tsp baking soda — check it’s fresh for proper rise
• 1/2 tsp baking powder — aluminum-free if you prefer
• 1/2 tsp fine salt — fine grain disperses more evenly
• 120 g semi-sweet chocolate chips — use good-quality chips
• 30 g semi-sweet chocolate chips, for topping (optional) — gives a bakery-style look

Step-by-Step Method

Prep the Pan and Heat the Oven

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment, leaving an overhang for easy removal.

Smooth the parchment into the corners. Lightly grease the paper if desired.

Set the pan aside on a baking sheet for easier handling and more even baking.

Mash the Ripe Bananas

Peel the bananas and place them in a large mixing bowl.

Mash them thoroughly with a fork until mostly smooth, leaving a few small lumps for texture.

Make certain there are no large chunks. The riper and spottier the bananas, the sweeter and more flavorful your loaf will be.

Whisk in the Fats and Sugars

Add the peanut butter and melted, slightly cooled butter to the mashed bananas.

Whisk until fully combined and creamy. Add the granulated sugar and brown sugar.

Whisk again until the mixture looks thick, smooth, and homogeneous, with no visible streaks of peanut butter or butter remaining.

Incorporate Eggs and Vanilla

Crack the eggs into the bowl. Add the vanilla extract.

Whisk steadily until the mixture becomes smooth, glossy, and slightly lighter in color.

Make sure the eggs are fully incorporated, scraping the sides of the bowl as needed.

Set this wet mixture aside while you prepare the dry ingredients.

Combine the Dry Ingredients

In a separate bowl, add the flour, baking soda, baking powder, and salt.

Whisk these together thoroughly to distribute the leavening agents evenly. Break up any small lumps of flour with the whisk.

Proper mixing here helps ensure the loaf rises evenly and bakes with a consistent texture.

Fold Wet and Dry Together Gently

Pour the dry mixture into the wet mixture.

Using a rubber spatula, fold gently, turning the bowl as you go. Stop as soon as you no longer see dry streaks of flour.

Avoid vigorous stirring, which can develop gluten and make the loaf dense or tough.

Stir in the Chocolate Chips

Add 120 g of chocolate chips to the batter.

Fold them in gently with the spatula, making sure they’re evenly distributed without overmixing.

Scrape the bottom and sides of the bowl. The batter should be thick but pourable, with chocolate chips visible throughout.

Fill the Pan and Add Topping

Scrape the batter into the prepared loaf pan. Smooth the top with the spatula, pushing batter into the corners.

Sprinkle the remaining 30 g of chocolate chips evenly over the surface.

Press them lightly so they adhere but remain mostly on top for an attractive finish.

Bake Until Just Done

Place the loaf pan in the preheated oven. Bake for 50–60 minutes.

Begin checking around 50 minutes.

Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.

Tent loosely with foil if the top browns too quickly.

Cool, Slice, and Serve

Remove the pan from the oven and place it on a wire rack.

Let the loaf cool in the pan for 10 minutes to set. Carefully lift it out or invert it onto the rack.

Cool at least 15 minutes more before slicing. Serve warm or at room temperature for best texture.

Ingredient Swaps

• Use natural peanut butter instead of creamy processed, but stir well and expect a slightly denser crumb.
• Swap butter with an equal amount of neutral oil or melted coconut oil for a dairy-free version.
• Replace eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water) to make it egg-free; loaf will be a bit more moist and dense.
• For gluten-free, use a 1:1 gluten-free all-purpose blend; avoid straight nut flours.
• Use any baking chips you have—milk, dark, or chopped chocolate bars—and reduce sugar slightly if using very sweet milk chocolate.

You Must Know

– Flavor Boost – For deeper flavor, toast nuts (if using) at 175°C / 350°F for 6–8 minutes until fragrant before adding, or swap half the semi-sweet chips for dark chocolate.

The slight bitterness balances the sweetness of the bananas and sugars.

Serving Tips

• Serve warm slices with a drizzle of melted peanut butter and extra chocolate chips.
• Plate with vanilla ice cream and a sprinkle of chopped roasted peanuts for crunch.
• Toast leftover slices and spread with salted butter or more peanut butter.
• Pair with hot coffee or cold milk for a cozy afternoon snack.
• Cut into thick cubes and serve as bite-size dessert pieces on a platter.

Storage & Make-Ahead

This loaf keeps well, tightly wrapped, in the fridge for up to 5 days.

Bring slices to room temperature or gently warm before serving.

It’s great for make-ahead: wrap the fully cooled loaf (or slices) in plastic, then foil, and freeze up to 3 months.

Thaw overnight in the fridge.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or on a covered low-heat skillet.

Banana Bread in Pop Culture

Once you’ve warmed a slice until the chocolate goes glossy and the banana scent fills your kitchen, it’s easy to see why banana bread keeps showing up in our movies, TV shows, and social feeds like a familiar old friend.

It’s shorthand for comfort: the plate of thick-cut slices on a sitcom counter, the loaf cooling while characters talk about heartbreak or homecoming.

When I scroll online, I see it again—banana bread as a quiet little victory. People hold it up to the camera like proof that they created something tender and golden in a noisy world.

I think that’s why it endures: one pan, a few speckled bananas, and suddenly you’ve baked yourself into the story.

Final Thoughts

Give this Peanut Butter Chocolate Chip Banana Loaf a try and enjoy it warm, straight from the oven or the next day when the flavors deepen even more.

Feel free to tweak it with dark chocolate, chopped nuts, or your favorite add-ins to make it your own.

Frequently Asked Questions

Can I Make This Loaf Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap the flour for a good 1:1 gluten‑free blend with xanthan gum, then mix gently. You’ll still slice into a moist, fragrant, tender crumb that feels wonderfully indulgent.

How Can I Reduce the Sugar While Keeping Enough Sweetness?

You can cut both sugars by a third, then I’d invite extra sweetness from ultra-ripe bananas and a splash more vanilla. If you’d like, stir in a spoonful of honey or maple for rounded, cozy caramel notes.

Is This Recipe Suitable for People With Peanut Allergies?

It isn’t safe for someone with a peanut allergy. I’d urge you to skip this version; instead, I’d happily swap in almond or sunflower seed butter, letting the loaf stay tender, aromatic, and richly nutty-free.

Can I Turn This Loaf Into Muffins or Mini Loaves?

Yes, you can. I’d pour the same batter into greased muffin tins or mini loaf pans, fill about two-thirds full, then bake at 350°F for roughly 18–25 minutes, until domed, fragrant, and golden.

What’s the Best Way to Ship This Loaf as a Gift?

You’ll want to cool it completely, wrap it snugly in plastic, then foil, nestle it in a cushioned box with crumpled parchment, and ship quickly—so your gift arrives tender, fragrant, and gorgeously intact.