Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Peanut Butter Banana Bread with Chocolate Chips

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Okay, Pinterest has  become an obsession, but I have not made very many recipes that I have found at that site.  This one is though- Peanut Butter Banana Bread with Chocolate Chips called to me- it is a winner.  I used a banana more than it called for because I had that many! It worked out really well. I think these would be great as muffins too, just reduce the cooking time – for those breakfast on the go mornings. I would even increase the peanut butter amount to bring out the flavor even more – it was subtle, and increased the vanilla as well, because I love the flavor of vanilla. My recipe is adapted from the recipe found here.

Peanut Butter Banana Bread with Chocolate Chips

adapted from For Goodness Sake Catering

Serves 12


  • 3/4 cup unbleached all purpose flour (King Arthur)
  • 1/2 cup whole wheat flour (King Arthur)
  • 6 Tbsp white sugar
  • 6 Tbps brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3-4 ripe bananas, mashed
  • 1/3-1/2 cup chunky peanut butter (I used natural)
  • 2 Tbsp yogurt (Greek works too)
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 2 Tbsp canola oil
  • 3/4 cup semi sweet mini chocolate chips (tossed in 1 Tbsp flour)


Preheat the oven to 350 F. Coat a loaf pan with cooking spray and line the bottom with parchment paper (this will help remove the loaf from the pan).

Combine the dry ingredients in one bowl: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, or the bowl of your mixer add: bananas, peanut butter, egg, vanilla, and oil.  Mix to combine.  Add about half of the flour mixture and mix to incorporate.  Add remaining flour mixture and mix until you do not see any more dry flour.  Fold in the chocolate chips (the flour helps them not sink to the bottom for the loaf pan as it bakes.  Pour the batter into the loaf pan and spread with the spatula to even the batter.  Bake 40-50 minutes (mine took almost an hour, but every oven is different, so test if it is done with a toothpick or skewer.

Cool the pan on a wire rack for about 15 minutes before removing the pan.  Cool completely before slicing (this is totally optional– we tore into the loaf as soon as we removed it from the pan.  Delicious!

I imagine the baking time in regular size muffins would be around 20 minutes.  I will have to try that next,because I have bananas to use up!

Printable Recipe


Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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