Peanut Butter Chocolate Chip Banana Bread

Name a better combination than peanut butter and chocolate?! This banana bread is moist, flavorful, and packed with creamy peanut butter, sweet bananas, and melty chocolate chips.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 470kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

3 overripe bananas, ~1 1/4 cup mashed
1 cup granulated sugar
1/2 cup creamy peanut butter
1/4 cup vegetable oil
3 Tbsp. buttermilk, room temperature
2 eggs, room temperature
1 tsp. vanilla extract
2 cups all purpose flour, spooned and leveled
2 Tbsp. cornstarch
1 tsp. kosher salt
3/4 tsp. baking soda
1/2 cup mini chocolate chips

Frosting

1/3 cup creamy peanut butter
2 Tbsp. unsalted butter
2 Tbsp. whole milk, or more as needed
1 cup powdered sugar
1/2 tsp. vanilla extract

US Customary - Metric

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Instructions

Preheat the oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
Grease a 9x5-inch light-colored loaf pan or line it with parchment paper. Set aside.
In a large mixing bowl, whisk together the mashed bananas, sugar, peanut butter, oil, buttermilk, eggs, and vanilla.
3 overripe bananas, ~1 1/4 cup mashed, 1 cup granulated sugar, 1/2 cup creamy peanut butter, 1/4 cup vegetable oil, 3 Tbsp. buttermilk, room temperature, 2 eggs, room temperature, 1 tsp. vanilla extract
In another bowl whisk together the dry ingredients.
2 cups all purpose flour, spooned and leveled, 2 Tbsp. cornstarch, 1 tsp. kosher salt, 3/4 tsp. baking soda
Add the dry ingredients into the banana mixture and fold in with a rubber spatula until mostly combined.
Add chocolate chips and fold until combined, being careful not to over-mix.
1/2 cup mini chocolate chips
Pour into the prepared pan, smoothing out the top. Bake ~60-65 minutes or until a toothpick inserted into the middle comes out clean. The batter will appear set, and the tops will be golden brown.
Let the bread cool in the pan on a wire rack for ~30 minutes. Remove it from the pan, cool completely, and then make the glaze.
In a microwave-safe bowl, melt the peanut butter, butter, and milk in 30-second intervals until melted. Whisk together, and then add powdered sugar and vanilla extract. Whisk until smooth, adjusting ingredients to reach the desired consistency: add a splash of milk for a thinner glaze or more powdered sugar if you prefer it thicker.
1/3 cup creamy peanut butter, 2 Tbsp. unsalted butter, 2 Tbsp. whole milk, or more as needed, 1 cup powdered sugar, 1/2 tsp. vanilla extract
Spread on top of cooled bread, slice, and enjoy.

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Notes

Storage:

Room temperature: Will stay at room temperature for 2-3 days. Wrap in plastic wrap and place the wrapped banana bread in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.

Refrigerator: wrap and store in the fridge for up to 1 week.

Freezer: If freezing the loaf, I recommend freezing the banana bread and frosting separately. Apply the frosting after thawing the bread. To freeze, wrap the banana bread in plastic wrap or foil and then place it in an airtight freezer-safe container or a heavy-duty freezer bag for up to 2-3 months.

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