Peanut Butter-Banana Bread With Chocolate Chips

Updated: October 26, 2024

Prep & Cook Times

  • Prep Time: 20 minutes

  • Cook Time: 1 hour 5 minutes

  • Total Time: 1 hour 25 minutes

Ingredients

(Adjust quantities for taste; all measurements are for the 4½-inch × 8½-inch loaf pan as specified.)

  • ½ cup (113g) canola or vegetable oil, plus extra for greasing the pan

  • 1½ cups (360g) mashed bananas (from 3–4 very ripe medium bananas; aim for ~150g mashed per banana)

  • ½ cup (120g) sweetened creamy or chunky peanut butter (not natural—natural peanut butter separates and requires adjustments; the original specifies non-natural for consistent texture)

  • ¼ cup (60g) sour cream (adds moisture and tang; substitute with Greek yogurt if preferred)

  • 1 cup (201g) granulated sugar (reduce by 2–3 tbsp for less sweetness, per user feedback)

  • 2 large eggs (room temperature; ensures even mixing)

  • 2 tsp pure vanilla extract (enhances flavor)

  • 1½ cups (192g) all-purpose flour (spooned and leveled)

  • ¾ tsp baking powder (leavening agent)

  • ½ tsp baking soda (reacts with banana acids for lift)

  • ¾ tsp kosher salt (balances sweetness; use Diamond Crystal as specified)

  • 1 cup (170g) chopped semisweet chocolate or chocolate chips (adds rich, melty pockets)

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F (177°C). Grease a 4½-inch × 8½-inch (11.5cm × 21.5cm) loaf pan with oil, then line the bottom and two long sides with parchment paper, leaving a 2-inch overhang on the two short ends. This ensures easy removal after baking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the oil, mashed bananas, peanut butter, and sour cream. Whisk vigorously until completely smooth—no streaks of peanut butter or unincorporated banana should remain. Next, add the sugar, eggs, and vanilla extract, whisking continuously until the mixture is thick, glossy, and fully integrated (about 1–2 minutes).

Step 3: Combine Dry Ingredients

In a separate medium bowl, sift the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk these dry ingredients to aerate and distribute evenly. Add the dry mixture to the wet ingredients in three batches, stirring gently with a spatula after each addition until just combined (do not overmix to avoid toughness).

Step 4: Fold in Chocolate

Gently fold the chopped chocolate or chocolate chips into the batter using a figure-eight motion (scoop from the bottom, fold over the top, rotate the bowl, and repeat). Stop when no white flour streaks remain—this ensures the batter retains airiness.

Step 5: Bake the Bread

Transfer the batter to the prepared pan, spreading it evenly with a spatula. Bake at 350°F (177°C) for 55–65 minutes. To test doneness, insert a skewer into the center: it should emerge with a few moist crumbs (not wet batter). If the top browns too quickly, loosely cover the pan with foil halfway through baking.

Step 6: Cool and Store

Remove the loaf from the oven and place it on a wire rack. Let it rest in the pan for 10 minutes, then use the parchment overhang to lift it out. Cool completely (about 1 hour) before slicing.

Store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze portions for up to 1 month.

Reheating & Serving

  • Reheat: Wrap slices in foil and bake at 325°F (163°C) for 10 minutes to restore moisture.

  • Alternative: Toast slices in a dry skillet over medium-high heat, spread with butter, and sprinkle with flaky salt for a caramelized finish.

Chef’s Tips (From Community Feedback)

  • Natural Peanut Butter: If using natural peanut butter, stir in 1 tsp warm water to thin before mixing (reduces oil needed by 1–2 tbsp).

  • Sugar Adjustments: Reduce sugar to ¾ cup for less sweetness; many users found this balanced the peanut butter’s richness.

  • Substitutions: Swap peanut butter with almond butter (1:1) for a nutty twist; or use dark chocolate chips for deeper flavor.

  • Baking Times: For a larger pan (e.g., 8×8 inches), bake at 350°F for 35–45 minutes. If using a 4.5×8.5-inch pan, some users extended baking to 75 minutes (start checking at 60 minutes).

This recipe delivers a moist, rich bread with subtle peanut butter notes and chocolatey bursts—ideal for snacking or gifting!