Peanut Butter Banana Bread made with ripe bananas, peanut butter, and chocolate chips! A delicious variation on the classic banana bread recipe.
Banana bread recipes are always a hit with family and friends because they’re simple, versatile, and incredibly delicious. This peanut butter banana bread recipe is one of the yummiest ways to eat ripe bananas, plus, this quick bread recipe couldn’t be any easier to make!
WHAT IS PEANUT BUTTER BANANA BREAD?
Peanut butter banana bread is a simple banana bread recipe that is packed with flavor. Made with peanut butter and yogurt for tons of flavor and moisture for the perfect quick bread consistency. I always add chocolate chips because I think that’s always a good idea, but they are totally optional- the bread is delicious without them too!
HOW TO MAKE THE BEST QUICK BREADS
There are a couple of tips that will help you to get the perfect peanut butter banana bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t over mix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
Ingredients in Peanut Butter Banana Bread
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter, softened to room temperature
1/3 cup peanut butter
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup vanilla yogurt (regular or Greek yogurt or you can use plain yogurt or sour cream)
1/2 cup mashed ripe banana (about 1 large banana or 1-2 smaller ones)
1/2-1 cup semi-sweet chocolate chips (can use regular or miniature ones)
How to make Peanut Butter Banana Bread
Preheat oven to 350°. Spray a 9X5 bread pan with non-stick cooking spray. I like to use a baking spray like this one.
In one bowl, whisk together the flour, baking powder, salt and baking soda and set aside.
In a large mixing bowl, combine the butter, peanut butter, brown sugar and sugar with an electric mixer. Beat for at least 2-3 minutes. Mix in the egg, vanilla, yogurt and mashed banana and continue to beat for another 1-2 minutes.
Add the dry ingredients and chocolate chips (reserving a few to sprinkle on top). Mix just until combined – don’t overmix!
Pour the batter into the prepared bread pan and sprinkle with the reserved chocolate chips.
Bake at 350° for about 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for at least 15-20 minutes before removing from pan and placing on a wire rack to cool completely.
Peanut Butter Banana Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup butter softened to room temperature
- 1/3 cup peanut butter
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup vanilla yogurt regular or Greek yogurt or you can use plain yogurt or sour cream
- 1/2 cup mashed ripe banana about 1 large banana or 1-2 smaller ones
- 1/2-1 cup semi-sweet chocolate chips can use regular or miniature ones
Instructions
- Preheat oven to 350°. Spray a 9X5 bread pan with non-stick cooking spray. I like to use a baking spray like this one.
- In one bowl, whisk together the flour, baking powder, salt and baking soda and set aside.
- In a large mixing bowl, combine the butter, peanut butter, brown sugar and sugar with an electric mixer. Beat for at least 2-3 minutes. Mix in the egg, vanilla, yogurt and mashed banana and continue to beat for another 1-2 minutes.
- Add the dry ingredients and chocolate chips (reserving a few to sprinkle on top). Mix just until combined - don't overmix!
- Pour the batter into the prepared bread pan and sprinkle with the reserved chocolate chips.
- Bake at 350° for about 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for at least 15-20 minutes before removing from pan and placing on a wire rack to cool completely.
Nutrition
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AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
CAN QUICK BREAD BE MADE INTO MUFFINS?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This peanut butter banana bread recipe will yield 12 regular sized muffins or 24 mini muffins. Bake at 375° for about 25-30 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
CAN YOU FREEZE QUICK BREAD?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through.
LOOKING FOR MORE BANANA BREAD RECIPES? CHECK OUT THESE SUGGESTIONS!
- Gingersnap Banana Bread
- Mango Banana Bread
- Apple Banana Bread
- Strawberry Banana Bread
- Zucchini Banana Bread
- White Chocolate Chip Banana Bread
- Double Chocolate Banana Bread
- Easy Banana Bread
- Yogurt Banana Bread
- Cranberry Banana Bread
- Raspberry Banana Bread
- Caramel Banana Nut Bread
Peanut Butter Banana Bread made with ripe bananas, peanut butter, and chocolate chips! A delicious variation on the classic banana bread recipe.
Mary Kimberly says
Can you use cream cheese instead of sour cream
Nellie says
I don’t think that cream cheese would be the best swap for sour cream, but you could definitely use plain Greek yogurt. I do that all the time!