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Your whole family will love this nuttyย Peanut Butter Banana Bread made with bananas, peanut butter andย chocolate. Makes a great snack or breakfast or even dessert (ice cream topped peanut butter banana bread anyone?).
This peanut butter banana bread recipe is loosely based off of a recipe I shared a couple of years ago for Sour Cream Banana Muffins. It got a nice creamy and fluffy texture, and the chocolate and peanut butter chips add another level of texture and flavor. It really is amazing! Plus it’s a quick bread which means no waiting for dough to rise. You have delicious warm, sweet bread in just over an hour!
I enjoyed a slice with peanut butter spread on it with my coffee each morning for a week. You could spread it with Nutella, or even just enjoy it by itself.
Peanut Butter Banana Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup butter, at room temperature 1 stick
- 1/2 cup of your favorite peanut butter
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2-3 medium ripe bananas, mashed with a fork (about 1 cup - 1 ½ cups)
- 1/4 cup chocolate chips
- 1/4 cup peanut butter chips
- Extra peanut butter and chocolate chips for garnish
Instructions
- Preheat oven to 350 degrees. Line a 8-9 inch loaf pan with parchment or spray with cooking spray.
- In a medium sized bowl, whisk together flour, baking powder, baking soda and salt.
- In a stand mixer with the paddle attachment (or by hand), beat on the butter and peanut butter until creamy and combined. Add sugar and beat on high until light and fluffy; 1-2 minutes. Add eggs and vanilla and beat on medium speed until well combined.
- Gently stir in flour mixture, just until combined. Gently fold in bananas, just until combined, then chocolate and peanut butter chips.
- Pour batter into the prepared loaf pan. Top with additional chips, if desired.
- Bake in the preheated 350 degree oven for 50-60, or until sides pull away from the pan and a toothpick inserted into the center comes out clean.
- Cool completely in the loaf pan on a wire rack. Slice and serve. Store in a sealable plastic bag for 4-5 days.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love Quick Breads? Try these:
ย Cranberry Chocolate Chip Bread
For all bread recipes go HERE, for all snacks go HERE and for the Recipe Index go HERE.
Didnโt have any of the chips, but it turned out great without them.
Thank you so much Marie for stopping by.