Insanely moist, delicious and easy to make, this Peanut Butter Chocolate Chip Banana Bread works perfectly as a snack, dessert or breakfast with a cup of coffee (or milk for the kids)!
We all know that banana bread recipes are all the rage now and, well, who's to blame them? They're easy, delicious, customizable and work as any meal of the day! Last year I made a Chocolate Chip Banana Bundt Cake, which is simply amazing, but this time I wanted to make proper banana bread. With a peanut butter twist!
What makes this recipe great
Even though peanut butter has a lot of fat (and fat is the flavor carrier and makes things moist), it's also pretty dry and sticky. Because of that, we're using sour cream and sunflower oil (instead of butter) to make this peanut butter banana bread super moist!
Chocolate chips are an added bonus because peanut butter+chocolate+banana equals an amazingly delicious combination!
How to make peanut butter chocolate chip banana bread
The whole mixing process is very easy and resembles making a muffin. This means, we first mix all the wet ingredients together and then fold in the dry ones. So simple, right? 🙂
- You'll start by mixing the peanut butter with sunflower oil and sugar, until smooth and combined.
- Then, add the mashed banana (I used an immersion blender to mash the bananas, but you can use a fork as well), sour cream, eggs and vanilla. Mix until everything is thoroughly combined and smooth.
3. In the third step, you'll add in the dry ingredients, which you've previously whisked together, and fold them using a wooden spoon or a silicone spatula. Be careful not to over mix the batter!
4. Lastly, add in the chocolate chips and give the batter a stir to evenly disperse them.
5. Pour the batter into the pan you've greased and lined with parchment paper, even it out and sprinkle the top with extra mini chocolate chips.
6. Bake for about an hour in a preheated oven, at 165°C (330°F). It's done when the skewer inserted in the middle comes out with a few moist crumbs.
Remember: Ovens vary and often have hot spots or are not distributing the heat evenly. Your banana bread might take a longer or shorter time in the oven. Get to know your oven or buy an oven thermometer and see what's the real temperature in there! 🙂
- Feel free to substitute regular chocolate chips or even finely chopped chocolate bar of your choice! However, if you choose a chocolate bar, I wouldn't sprinkle the chunks on the top because they can burn easily due to longer baking time. Chocolate chips are usually made to be more heat resistant.
- If you don't have sour cream, you can use full-fat greek yogurt. Both will provide a very moist and delicious banana bread.
- I use sunflower oil in my recipes because it's the most readily available one to me, but you can use any flavorless vegetable oil instead.
💡My top tips
- Use the ripest bananas you can find. Mine were in the fridge for 2 weeks, completely black and full of banana flavor. 🙂
- When choosing peanut butter, use your favorite, but don't use natural peanut butter because it has different, oily structure, which can impact the finished result. Crunchy or smooth, it doesn't matter, although I prefer the smooth one.
- Don't overmix the batter. Use an electric mixer only when mixing the wet ingredients. Afterwards, it's important to fold the dry ingredients just until there aren't any traces of flour visible.
- For the mini chocolate chips, I used the brand Belcolade, good quality belgian dark chocolate. But you can use your favorite brand.
It's best to store this chocolate peanut butter banana bread in an airtight container at room temperature for a couple of days, or up to a week in the fridge. It's so moist, that it tastes great straight from the fridge as well!
Yes, this banana bread stays good and fresh for a long time! Keep it double wrapped in cling film in the fridge to keep it fresh. You can also freeze it for up to three months.
You probably over-mixed the batter, used too much baking soda (which causes the bread to rise too quickly) or it's simply underbaked. Make sure not to overfill the pan. Mine is on the verge of being filled too much, but it handled it well! 🙂
Plain yogurt (unsweetened) can be used, but buttermilk is too runny and will mess up the structure of the batter.
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If you have any other questions that I didn't cover, please let me know in the comments section down below - I'd love to help you out! And if you make this recipe, tag me on Instagram @anasbakingchronicles so I can see it or feel free to e-mail me your pictures and thoughts! I love seeing your bakes!
Peanut Butter Chocolate Chip Banana Bread
- 170 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt*
- 180 g peanut butter
- 75 ml sunflower oil
- 150 g granulated sugar
- 50 g dark brown sugar
- 375 g mashed ripe banana
- 2 large eggs (room temperature)
- 160 g sour cream (room temperature)
- 1 teaspoon vanilla extract
- 150 g mini chocolate chips (+ a handful more for the top)
- Preheat the oven to 330°F (165°C) or 300°F (150°C) if using a fan-assisted oven. Lightly grease a 9x5-inch (23x12-cm) loaf pan with cooking spray or butter and line with parchment paper all the way up the sides for easier handling later.
- In a medium-sized bowl, sift and combine together the flour, baking soda and salt. Set aside.
- In a separate mixing bowl, combine together the peanut butter, sunflower oil, granulated sugar and dark brown sugar using an electric hand mixer. Beat until it's smooth and combined.
- Next, add in the mashed banana, eggs, sour cream and vanilla extract. Beat until evenly combined.
- Switch to a wooden spoon or a silicone spatula and fold in the dry ingredients.
- Lastly, add in the mini chocolate chips and stir until evenly distributed. Pour the batter into the prepared pan and sprinkle the top with extra mini chocolate chips.
- Bake in a preheated oven for 55-60 minutes or until the skewer inserted in the middle comes out mostly clean; with a few moist crumbs. Don't overbake it.
- Once it's done, take the pan out of the oven and place on a wire rack to cool completely before removing the banana bread from the pan.
- Store the banana bread in an airtight container, either at room temperature or fridge if you like your banana bread cold.
- Serve with a cup of coffee, milk or tea and enjoy!
- If using salted peanut butter omit the salt!*
All the recipes are developed and tested using only metric measurements and a kitchen scale. The U.S. cup and spoon measurements are provided for your convenience, but I highly recommend getting a digital kitchen scale and measuring in metrics. It's easy and always guarantee the same results in baking!
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.