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There is banana bread, and then there is Peanut Butter Chocolate Chip Banana Bread that feels a little extra from the very first slice. The peanut butter melts into the bananas, the chocolate chips turn gooey and soft, and the whole loaf stays tender without needing anything fancy.
You also get a smooth chocolate peanut butter finish on top that makes the bread feel bakery level while still being incredibly easy to make at home. It is the kind of peanut butter banana bread you reach for before it is even fully cooled, warm, soft, and honestly hard to stop eating.
What Makes The Recipe So Good
What sets this Peanut Butter Chocolate Chip Banana Bread apart is how the peanut butter is used in two ways. It is mixed into the batter for richness, then swirled on top with melted chocolate, giving you flavor inside the loaf and a signature finish on top. Most banana breads stop at chocolate chips, but this one builds layers that taste intentional rather than just sweet.
It also stays moist far longer than the usual loaf because the peanut butter works with the bananas instead of weighing them down. The result is a soft, bakery style bread with a tender crumb and a glossy top that looks impressive without any extra technique. It feels like a treat but is simple enough to bake on any weekday.
What Goes Into Peanut Butter Chocolate Chip Banana Bread
This recipe uses everyday staples, but a few key ingredients give the loaf its tender crumb and rich peanut butter chocolate flavor.
- Bananas: Mashed ripe bananas add natural sweetness and moisture, keeping the bread soft without extra fat.
- Powdered Peanut Butter: Gives you full peanut butter flavor while keeping the batter light and preventing a heavy crumb.
- Light Spelt Flour: Creates a softer texture than regular flour and helps the loaf stay tender after baking.
- Dark or Semi Sweet Chocolate Chips: Melt into the batter for balanced sweetness and warm pockets of chocolate in every slice.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Peanut Butter Chocolate Chip Banana Bread
- Preheat Oven: Heat the oven to 175°C (350°F), lightly grease a loaf pan, wipe out any excess oil, and set it aside so it is ready for the batter.
- Cream Ingredients: Whisk butter, sugar, and vanilla until the mixture becomes creamy. Add the eggs and whisk again until everything is fully combined.
- Mix Wet Ingredients: Add the mashed bananas and the powdered or regular peanut butter, stirring gently so the mixture stays light.
- Add Dry Ingredients: Fold in the flour, baking powder, bicarbonate of soda, and honey until the batter comes together. Keep the mixing gentle to avoid a dense loaf.
- Bake: Pour the batter into the prepared pan and bake for 55 to 60 minutes or until the top feels firm and a toothpick comes out clean. Let the loaf cool in the pan for about 15 to 20 minutes.
- Prepare: Mix the cocoa powder, peanut butter, sugar, and warm water until smooth. Add a little more water only if you need to adjust the consistency before spreading it over the cooled loaf.
This Peanut Butter Chocolate Chip Banana Bread pairs well with dishes that balance its sweetness. A warm bowl of Caramelized Fig Toasted Oatmeal adds a cozy touch, while Strawberry Coconut Mojitos bring a bright, refreshing contrast. For something savory, Creamy Pumpkin and Spinach Soup with Crispy Bacon creates a comforting balance to the soft, chocolatey crumb.
Tips For Making Peanut Butter Chocolate Chip
- Use very ripe bananas for the best sweetness and texture. When mine look too soft to eat, I know they are perfect for this loaf.
- Mix gently once the dry ingredients go in. Overmixing can make the crumb heavy, and this recipe tastes best when it stays soft.
- Let the loaf cool before adding the topping. I know it is tempting, but the swirl sets much better on a cooled surface.
- Tent the loaf with foil if the top browns faster than the centre bakes. It keeps everything cooking evenly without drying out.
Recipe FAQ’s
Yes, regular peanut butter works well. It will make the loaf a little richer, but the texture stays soft and tender.
Microwave them for a few seconds until they soften. They mash easier and blend into the batter more smoothly.
Dense bread usually means the batter was overmixed or the bananas were not ripe enough. Mix gently and use very ripe bananas for the softest crumb.
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Chocolate Peanut Butter Banana Bread
Ingredients
Banana Bread:
- 1/2 cup butter softened
- 1 cup brown sugar or natural sweetener to reduce calorie amount
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 medium bananas mashed
- ½ cup powdered peanut butter to keep calories and fat content low, or normal peanut butter
- 2 cups light spelt flour or plain/all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 4 tablespoons honey
- 1/2 cup dark/semi sweet chocolate chips
Chocolate Peanut Butter Topping:
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered peanut butter or normal peanut butter
- 3 tablespoons sugar of choice or natural sweetener
- 6-8 tablespoons warm water (more if you need it)
Instructions
- Preheat oven to 175°C (350°F). Lightly grease a loaf cake pan with cooking oil spray, wiping over the excess with a paper towel and set aside.
- Combine butter, sugar and vanilla in a large bowl and whisk until light in colour and creamy. Beat in the eggs and beat well until combined. Add the mashed banana, powdered (or normal) peanut butter, flour, baking powder, bicarbonate of soda and honey and stir gently until batter is combined, but don't over beat.
- Pour batter into prepared loaf cake pan and bake for 55-60 minutes or until firm to the touch and cooked through when tested with a toothpick.
- Cool in the tin for 15 – 20 minutes before turning out onto a wire rack to cool completely.
- To make frosting: combine all topping ingredients together (it helps when the water is warm), and mix until smooth. Add tablespoon amounts of extra water to reach the consistency you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s in the oven now, had to take it out to add the chocolate chips. That was omitted from the directions. Can’t wait to indulge.
Can whole wheat or out flour be used also?
Hi Ines. I’ve really only made this recipe as it is written. If you do try with the alternatives you’ve mentioned, please let me know how it turns out!
Lovely recipe! I have been wanting to make a banana bread for a while now, but I am a bit hestitant because I don’t like bananas. Maybe it won’t be as prominent in this bread because it is paired with chocolate.
Yes! The peanut butter and the chocolate kinda tone down the banana-y-ness if you know what I mean? 😉 X