Peanut Butter Banana Bread

by Haley // June 16, 2026

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This peanut butter banana bread takes classic banana bread to the next level! Packed with peanut butter and chocolate chips, every slice is soft, moist, and completely irresistible. It’s the perfect way to use up ripe bananas and satisfy your sweet tooth at the same time!

Sliced loaf of peanut butter banana bread with chocolate chips.

This peanut butter banana bread is what happens when banana bread gets a delicious upgrade. This peanut butter banana bread takes to the next level with creamy peanut butter, sweet ripe bananas, and plenty of chocolate chips. The peanut butter adds a rich, nutty flavor that complements the bananas without overpowering them.

Soft, moist, and perfectly tender, this loaf is filled with melty pockets of chocolate in every bite. It’s an easy, crowd-pleasing treat that’s perfect for breakfast, snacking, or dessert.

Table of Contents

Why You’ll Love This Recipe

A delicious twist on classic banana bread. It’s the same flavor pairing in my banana cupcakes with peanut butter frosting that’s just so good!
Perfect for using up ripe bananas. Instead of letting those overripe bananas go to waste, turn them into a soft, flavorful loaf that everyone will love.
Chocolate in every bite. Melty chocolate chips are scattered throughout the loaf, adding just the right amount of sweetness and making each slice even more irresistible.
Stays soft and moist for days. Thanks to the bananas and peanut butter, this bread stays tender long after it’s baked, making it great for snacking throughout the week.

Ingredient Notes

Small bowls with flour, peanut butter, eggs, butter and chocolate chips.

All-purpose flour: Spoon and level or weigh the flour so you don’t accidentally pack in too much, which can make the bread dense.
Baking soda: Helps the loaf rise and keeps the texture light and fluffy. Make sure it’s fresh for best results.
Salt: Just a small amount balances the sweetness and brings out the peanut butter flavor.
Butter: Melted butter adds richness and keeps the bread moist. Let it cool slightly before mixing so it doesn’t scramble the eggs.
Peanut butter: Use creamy, no-stir peanut butter for the best texture. Natural peanut butter can work, but make sure it’s well stirred and smooth.
Brown sugar: Adds sweetness and moisture with a subtle caramel flavor that pairs perfectly with banana and peanut butter.
Eggs: Room temperature eggs mix more evenly into the batter and help create a softer crumb.
Vanilla extract: Enhances all the flavors and adds warmth to the bread.
Bananas: The riper, the better! Look for bananas with lots of brown spots for maximum sweetness and flavor.
Chocolate chips: Semi-sweet chips balance the sweetness, but you can also use milk or dark chocolate depending on your preference.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Go nutty. Stir in 1/2 to 3/4 cup chopped peanuts or walnuts for added crunch and texture.

Skip the chocolate chips. Leave them out for a more classic peanut butter banana flavor.

Make it muffins. Divide the batter into a muffin tin and bake at 400°F for about 16–18 minutes, or until a toothpick comes out clean or with a few moist crumbs.

How to Make Peanut Butter Banana Bread

Showing the process of mixing ingredients for banana bread.

In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In a medium bowl, whisk brown sugar, melted butter and peanut butter together until well combined. Add eggs and vanilla. Vigorously whisk until combined. Stir in mashed bananas.
Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Stir in chocolate chips.
Transfer batter to prepared pan and spread evenly. Bake at 350° F for 55 to 65 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.

Expert Tips

Use very ripe bananas. The darker and spottier the peels, the better. Overripe bananas add natural sweetness, stronger banana flavor, and keep the bread extra moist.

Use creamy, no-stir peanut butter. It blends smoothly into the batter and gives the best texture. Natural peanut butter can work, but make sure it’s well mixed so the oil isn’t separated.

Don’t over-mix the batter. Stir just until the flour disappears. Over-mixing can make the bread dense instead of soft and tender.

Let it cool before slicing. It’s tempting to dig in right away, but the texture sets as it cools and the slices hold together much better (and taste even better the next day).

Sliced loaf of peanut butter banana bread near a spoonful of peanut butter.

Storage Tips

Storing leftovers. Store banana bread in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week for longer freshness.

Freezing. Wrap the cooled loaf tightly in plastic wrap, then again in aluminum foil to help prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before slicing and serving.

Recipe FAQ

Why did my banana bread sink in the middle?

This can happen if the bread was underbaked, the oven door was opened too early, or too much moisture was added to the batter.

Why is my bread dry?

The most common cause is too much flour. For the best results, spoon the flour into your measuring cup and level it off, or use a kitchen scale for the most accurate measurement. Another possibility is overbaking. If your oven runs hot, the bread may bake faster than expected and turn out dry, so be sure to check for doneness a few minutes early.

How do I know when the banana bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready. If you see wet batter, continue baking and check again in a few minutes.