This Peanut Butter Banana Bread recipe has the perfect balance of flavors. We’re adding chocolate chips into the mix to take this easy quick bread recipe to the next level. This is a great way to use up your leftover ripe bananas to make a snack the whole family will devour.
If you love peanut butter and bananas, you’re going to love this easy peanut butter banana bread.
It’s like peanut butter banana sandwiches in quick bread form.
The flavors are balanced so that you can taste both the bananas and the peanut butter.
In addition, we’re adding some chocolate chips to enhance the flavor.
You can leave out the chocolate chips or replace them with pecans.
If you love the classic combination of peanut butter and banana, you’re in for a treat!
Our Peanut Butter Banana Bread recipe is a delicious, easy-to-make treat that will have you coming back for more.
With the perfect balance of sweet and salty, this one-of-a-kind bread is sure to become an instant favorite in your household.
So don’t wait – get baking and enjoy the heavenly concoction of peanut butter and banana in every bite!
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Use Up Those Ripe Bananas
This banana bread recipe is a great option to use up your leftover ripe bananas.
All you need is two ripe bananas in this easy recipe.
Make sure the bananas that you use in this recipe are very ripe.
Your banana bread will have the most banana flavor if you use bananas that are soft and have lots of brown spots on the outside.
If your bananas aren’t ripe yet, you can hasten the process by storing them in a paper bag overnight.
You can also put whole unpeeled bananas in a 250-degree F oven for about 15 minutes.
Allow the bananas to cool completely before you add them to your batter.
Or simply wait a few days before making your Peanut Butter Banana Bread.
To prevent browning, mash bananas just when you’re ready to use them, not ahead of time.
Key to Success #2 – Cream the Butter and Sugar For Fluffy Bread
To make the batter for this banana bread, start by creaming together the butter and both kinds of sugar until it’s light and fluffy.
Creaming the butter and sugar will allow more air into the batter so that your bread will turn out light and fluffy.
This is one of the secrets to tender quick bread.
After you cream the butter and sugar, add in the eggs, applesauce, peanut butter, and mashed bananas.
The applesauce is used to increase the moisture in the bread.
If you don’t have applesauce, you can substitute the same amount of vegetable oil.
Sir in the flour and dry ingredients until just blended.
Overmixing the flour may cause your bread to be tough so only blend until all the ingredients are incorporated.
Finally, stir in the chocolate chips.
Key to Success #3 – Bake It Low and Slow
For the most tender banana bread, we’re going to cook it low and slow.
Pour the batter into a greased loaf pan and place it into a 325 degree F oven.
We’ll cook the bread for about 70 minutes.
Since we’re baking the bread at a lower temperature, it’s going to take longer for the bread to completely cook through.
You can check the doneness of your bread by inserting a toothpick into the center of the loaf.
The toothpick may have a few moist crumbs, but it should not have any wet batter on it.
That’s how you know the bread is perfectly cooked.
Remove the loaf pan from the oven and allow the bread to cool in the pan before inverting.
Serve with a smear of real butter or a glass of ice-cold milk.
This treat is perfect as an after-school snack for the kiddos or any time of the day.
Save this Peanut Butter and Banana Bread recipe to your favorite Quick Bread Recipes board or your Snack Time board.
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 bananas, mashed
- 1/2 cup unsweetened applesauce
- 3/4 cup peanut butter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- Preheat oven to 325 degrees F. Grease a 5x9 inch loaf pan.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the eggs, applesauce, peanut butter, and mashed bananas then beat well. Stir in the flour, baking powder, and baking soda until just blended. Fold in chocolate chips. Spread into the greased pan.
- Bake for 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove to a wire rack to cool completely before removing from the pan.
If you don't have apple sauce, you can substitute equal amounts of vegetable oil.
You can omit the chocolate chips OR replace them with chopped pecans or walnuts.
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Banana Keeper - Banana Protector - Fruit Saver - Banana Saver - Banana Case - Set of 2 Yellow Banana Savers
Mini Loaf Pan, 8-Cavity Non-stick Mini Square Muffin Pan,Carbon Steel Mini Brownie and Bread Pan for Oven baking -Gold
Nonstick Loaf Pan, 9x5 Inch Carbon Steel Bread Baking Pan for Oven Baking , Set of 2 -Gray
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 62mgSodium: 296mgCarbohydrates: 60gFiber: 3gSugar: 34gProtein: 9g
Nutrition Information Provided For Educational and Informational Purposes Only.
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