Preheat your oven for a family favorite recipe for Chocolate Peanut Butter Banana Bread.
Swirled with chocolate. Studded with peanut butter chips.
That’s how my boys like their good ol’ fashioned banana bread to be reimagined.
Can you blame them?
With just a few small tweaks, an ordinary loaf is transformed into a moist, marbled breakfast bread, snack and dessert, all in one.
It’s hard to believe that I’m now the mom to a 2-year-old and a 1-year old, but what’s not hard to believe is just how much of this loaf my two tiniest of taste testers took down.
A simple swirl with a knife gives this Chocolate Peanut Butter Banana Bread enough of an eye-popping edge to make it suitable for slicing and serving during special occasions, while its simple prep makes it a no-brainer for busy weekdays.
Craving more ways to use up overripe bananas? I’ve got you covered with more than a dozen classic and creative riffs on everyone’s favorite quickbread.
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- 1/2 cup semisweet chocolate chips
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well (about 1 ½ cups)
- 1/4 cup sour cream
- 2 large eggs, beaten lightly
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup peanut butter chips, divided
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- Add the chocolate chips to a small microwave-safe bowl then microwave them for 30-second intervals, stirring between each interval, until the chocolate is melted. Set it aside.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Transfer 1 cup of the batter to a separate bowl and stir in the melted chocolate.
- Stir in ½ cup of peanut butter chips to the plain banana bread batter then alternately drop dollops of both the plain and chocolate batters into the prepared loaf pan.
- Using a knife, swirl the batters together then top the loaf with the remaining ¼ cup peanut butter chips.
- Bake the bread for 45 minutes then cover it with foil and bake it an additional 15 minutes or until a toothpick inserted comes out clean.
- Remove the bread from the oven and allow it to cool completely in the loaf pan before slicing and serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.