Easy Peanut Butter Chocolate Chip Banana Bread made with bananas, peanut butter, chocolate chips, milk, and melted butter for a soft, rich loaf.
You ever have one of those weeks where something small — like spotting three bananas dying dramatically on your counter — suddenly pushes you into baking mode? It’s funny, I wasn’t even planning to make banana bread that day. But these bananas were doing that thing where they collapse into themselves, like tired little soldiers, and I thought, okay… fine… you win.
What’s strange is how this Easy Peanut Butter Chocolate Chip Banana Bread recipe takes me back to when I was younger. My mom used to make banana bread on weekends when the house felt busy and loud and warm — like life was happening in stereo. I remember sitting at the counter swinging my legs, watching her mash bananas like it was a normal thing to do on a Saturday morning. She never added peanut butter or chocolate chips, though. That part came later, when I was an adult and apparently decided every baked good deserves a glow-up.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
One of the first times I made this version, it was during a weirdly rainy July — the kind of day where the weather can’t decide what it wants. I had peanut butter leftover from a phase where I thought I’d start making smoothies every day (spoiler: I didn’t), and tossing it into the batter felt like this tiny, impulsive “why not?” moment. The smell that filled the kitchen? Unreal. Warm, sweet, nutty… almost like the air was hugging me back.
It’s funny how food does that — takes you somewhere familiar, even if you’re not trying. Do you ever get that? A recipe that feels like a tiny doorway into a memory?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Peanut Butter Chocolate Chip Banana Bread Recipe?
If banana bread had a personality, this Easy Peanut Butter Chocolate Chip Banana Bread would be the friend who shows up at your door with snacks and says, “Hey, I didn’t ask, but you look like you need this.” It’s comforting without being fussy.
The peanut butter adds this rich, almost cozy layer of flavor that regular banana bread honestly wishes it had. The chocolate chips melt into little rivers (or puddles—depends on your oven mood), and the loaf stays soft for days… well, in theory. Mine rarely lasts more than 24 hours because people keep “stealing just one more slice.”
But my favorite thing? It’s forgiving. Bananas too far gone? Perfect. Batter slightly lumpy? Doesn’t matter. Forgot to sift your flour? Same. It mirrors real life a little — messy, imperfect, but pretty wonderful anyway.
Ingredient Notes:
Before you dive into making this Easy Peanut Butter Chocolate Chip Banana Bread, trust me, it helps to understand each ingredient’s vibe:
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Bananas: The riper, the better. If they look like they’ve lived a thousand lives, they’re exactly right.
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Melted Butter: Brings that classic banana bread richness.
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Milk: Any milk works. Whole milk, oat milk… probably even that random carton you forgot about in the back of the fridge.
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Egg: Our binder. The glue that keeps everyone playing nicely.
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Vanilla: Softens everything. It’s the background music of baking.
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Sugar: Not too much, just enough sweetness.
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Peanut Butter: Creamy peanut butter blends best. Adds that warm, nutty depth that makes people smile without knowing why.
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Baking Soda: Gives lift — think of it as the bread’s pep talk.
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Salt: Makes all the flavors pop. Never skip it.
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Cinnamon: Optional, but adds a sweet little whisper.
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Flour: The foundation — boring but necessary.
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Chocolate Chips: The best part… do I need to explain?
How To Make Easy Peanut Butter Chocolate Chip Banana Bread?
Honestly, this Easy Peanut Butter Chocolate Chip Banana Bread looks more complicated than it feels. Once you start, it’s like the recipe takes your hand and says “don’t worry, I got you.”
Step 1: Make the batter:
Mash the bananas — they don’t need to be smooth. Think rustic. Add melted butter, milk, egg, and vanilla. Mix until you feel like everything is getting along. Add the sugar and stir again.
In another bowl, beat the peanut butter until it loosens up. This step sounds unnecessary, but trust me… peanut butter likes to cling to things. Mix it into the banana mixture and breathe in that smell. Add baking soda, salt, and cinnamon.
Step 2: Fold in the flour and chocolate chips:
Add the flour gently. Slow, steady. Nothing dramatic. Once the flour disappears, fold in the chocolate chips. And if you eat a handful? That’s between you and your conscience.
Step 3: Bake the loaf:
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Pour the batter into a greased loaf pan and give it a little smoothing on top. Bake at 350°F for 55–60 minutes. You’re looking for a deep golden top and a toothpick that comes out clean-ish. (A melted chocolate streak doesn’t count as “dirty.”)
Step 4: Cool it down:
This part is annoying, but necessary. Let the loaf cool completely before slicing. If you cut too soon, it’ll crumble a bit… but honestly, still delicious.
Storage Options:
Wrap slices in plastic and keep them at room temperature for up to three days. But heads-up: the bread usually disappears before Day 2.
Also, try toasting leftover slices in a buttered pan. It shouldn’t be legal to taste that good.
Variations and Substitutions:
This Easy Peanut Butter Chocolate Chip Banana Bread is one of those “do whatever you want” recipes:
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Swap peanut butter for almond or cashew butter.
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Add chopped nuts if you love crunch.
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Use white chocolate or butterscotch chips.
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Add shredded coconut.
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Stir in cocoa powder for a chocolate-peanut butter version.
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Add espresso powder for a subtle mocha twist.
What to Serve with Easy Peanut Butter Chocolate Chip Banana Bread?
You can pair this banana bread with:
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A hot mug of coffee
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Cold milk
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Fresh berries
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Vanilla yogurt
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A scoop of ice cream (because why pretend we’re adults?)
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Butter melting into a warm slice
Frequently Asked Questions:
Can I freeze it?
Yep. Slice, wrap, freeze for up to 3 months.
Can I use natural peanut butter?
Yes, but mix it well — it can make the loaf a little denser.
Why did my loaf sink?
Probably needed a few more minutes in the oven. Happens to everyone.
If you try this Easy Peanut Butter Chocolate Chip Banana Bread, I hope it brings you a tiny moment of comfort — the kind where you’re standing in your kitchen, holding a warm slice, thinking, “Yeah… things are okay.” And if someone eats half the loaf before it cools? Honestly… same.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Peanut Butter Chocolate Chip Banana Bread
Ingredients
- 2 to 3 very ripe bananas
- 1/3 cup 74 g melted unsalted butter
- 1/2 cup milk whole, 2%, or any preferred nut milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 200 g granulated sugar
- 1/2 cup 113 g creamy peanut butter
- 1/2 teaspoon baking soda
- Pinch of kosher salt
- 1/2 teaspoon ground cinnamon optional
- 1 1/2 cups 191 g all-purpose flour
- 3/4 cup 143 g chocolate chips
Instructions
Prepare the oven and loaf pan:
- Preheat the oven to 350°F (177°C). Grease or spray a 4 1/2 x 8 1/2-inch loaf pan thoroughly to ensure easy removal after baking.
Prepare the batter:
- Place the bananas in a mixing bowl and mash them until smooth. Add the melted butter, milk, egg, and vanilla extract, and whisk until fully combined. Stir in the granulated sugar until incorporated.
- In a separate bowl, beat the peanut butter with a hand mixer or whisk until smooth. Add it to the banana mixture and blend until uniform. Scrape down the sides of the bowl and add the baking soda, salt, and optional cinnamon, mixing until evenly distributed.
Add the dry ingredients and chocolate chips:
- Using a spatula, fold the all-purpose flour into the batter until no streaks remain. Fold in the chocolate chips until evenly dispersed.
Bake the loaf:
- Transfer the batter into the prepared loaf pan and smooth the top. Bake on the center oven rack for 55 to 60 minutes, or until the loaf is deeply golden and a toothpick inserted in the center comes out clean.
Cool the bread:
- Remove the loaf from the oven and allow it to cool completely on a wire rack before removing it from the pan and slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
