Peanut Butter Banana Bread
Make this moist peanut butter banana bread for the ultimate sweet meets savory treat! Loaded with ripe bananas, creamy peanut butter, and studded with chocolate chips this is a must-bake recipe!
What makes this recipe fabulous
With so many options and opinions about what makes the best banana bread, I thought it might be helpful to highlight just what makes THE BEST banana bread:
- Ripe Bananas: You are looking for bananas that are speckled brown and maybe even more. The riper they are the sweeter the bread and the bolder of a banana flavor your bread will have.
- Use brown sugar: While the bananas and granulated sugar add sweetness to the bread, brown sugar provides a nice richness (and extra moistness) to the flavor.
- Don’t overmix: Gently fold the ingredients together. If you mix them up too much it creates air pockets that toughen the bread while it bakes.
The Key Ingredients
- Flour: All-purpose flour works to give the banana bread structure as it bakes.
- Bananas: Ripe, mashed bananas add flavor, sweetness, and moisture to the bread. The riper the better!
- Peanut Butter: I like to use creamy peanut butter as it is easier to mix in with the batter. I do not recommend natural peanut butter with oil separation, as it will cause the bread to be too greasy.
- Sugar: I use a blend of granulated and light brown sugar to keep the bread sweet and moist.
- Buttermilk: Tenderizes the batter to make it ultra moist and delicious. If you do not have any on hand, use my simple substitution.
- Vegetable Oil: You can also use canola oil or other neutral-flavored oil like grapeseed.
- Chocolate Chips: I usually reach for classic semisweet, but feel free to use dark, milk, white, or any combination of them!
Nut Butter Substitutes
If you are thinking about using different nut butters either to make the loaf nut-free or to try a different flavor, here are a few options to try!
- SunButter: Made from sunflower seeds and entirely nut-free you can replace the peanut butter with a 1:1 ratio of SunButter.
- Almond Butter: Also can replace the peanut butter with a 1:1 ratio, but be sure to use something like Barney Butter that does not have oil separation.
- Nutella: Give your banana bread a chocolaty finish by replacing the peanut butter with Nutella.
Mix-In Ideas
Here are a few ways to can dress up this peanut butter banana bread to make a truly ultimate loaf!
- Nuts: Pecans, walnuts, and dry-roasted peanuts add a soft crunch to the bread.
- Raisins: Think of this as a twist on peanut butter and jelly.
- Bacon: Think Elivs and use cooked, chopped bacon bits to add a salty touch to the loaf!
How to Make It
This is a very simple quick bread recipe, which consists of whisking the dry ingredients in one bowl, the wet ingredients in another, and then folding them together. It takes less than 10 minutes to get it all mixed together, and then into the oven it goes!
- Prepare for baking: Preheat oven to 350°F. Grease an 8×4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- Whisk the wet ingredients: In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs, and vanilla extract until smooth.
- Stir the wet and dry ingredients together: Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are not spots with raw flour. Gently stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan, smooth the top into an even layer.
- Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it.
- Cool entirely: Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Converting the Bread to Muffins
Want to take this peanut butter banana bread loaf and make it into portable muffins perfect for breakfast, lunches, or on the go snacks? Here are some tips to convert this quick bread recipe into individual muffins.
- Preheat the oven to 375°F. Grease a standard muffin tin or line with cupcake liners.
- Follow directions for making the batter.
- Fill the muffin tin cups two-thirds of the way full.
- Bake for 30 minutes, checking doneness at 25 minutes and adding additional time as needed.
Serving, Storing, and Freezing
- Serving suggestions: Drizzle with honey, smear a slice with additional peanut butter, or dish out with slices of fresh banana mashed on top.
- Storing: For moist banana bread, keep your loaf wrapped tightly in plastic wrap and then stored in an air-tight container for up to 5 days at room temperature.
- Freezing: You can store the whole loaf or slices of this banana bread in the freezer for up to 1 month. Wrap tightly in plastic wrap and then cover with foil. Leave wrapped while thawing.
Banana Bread FAQs
The main difference between these banana-based desserts comes down to the method of their preparation. A banana cake batter is made by whipping butter while a banana bread typically uses bananas and oil in the base.
The loaf typically cracks when the top of the batter sets before the rest of the loaf finishes baking. It’s not a bad thing and is extremely common for a quick bread to crack at the top.
Yes (but only to a point). The best bananas for banana bread are brown/black and ultra ripe! If you open your banana up and it doesn’t smell like banana, it’s probably not good for banana bread.
A few reasons lead to a dry loaf of banana bread. If you over-mix the batter, bake the loaf too long, don’t allow the bread to cool completely before slicing in, or use under-ripe bananas you might be looking at a dry loaf of bread.
Delicious Banana Recipes to Try Next
- Banana Popsicles
- Bananas Foster Banana Bread
- Banana Macadamia Nut Muffins
- Traditional Southern Banana Pudding
- Banana Muffins
- Banana Chocolate Chip Snack Cake
Tender peanut butter banana bread studded with chocolate chips is the perfect balance of salty and sweet. Whether you have fond family memories that revolve around banana bread, or you simply love the combination of banana and peanut butter, this is a banana bread version that you don’t want to skip!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Peanut Butter Banana Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon (0.75 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 3 medium bananas, mashed
- ½ cup (129 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ⅓ cup (80 ml) buttermilk
- ¼ cup (54.5 ml) vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (180 g) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
- In a large bowl, whisk together the flour, baking soda and salt; set aside.
- In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.
Notes
- Equipment: 8×4-inch loaf pan
- Nut Butter Substitutes: You can use Sunbutter, almond or cashew butter (make sure it does not have oil separation – I recommend Barney Butter), or Nutella.
- Mix-Ins: Use different types of chocolate chips, butterscotch chips, chopped nuts (walnuts, pecans or peanuts work great!), raisins, or even cooked, chopped bacon bits.
- Storing: For moist banana bread, keep your loaf wrapped tightly in plastic wrap and then stored in an air-tight container for up to 5 days at room temperature.
- Freezing: You can store the whole loaf or slices of this banana bread in the freezer for up to 1 month. Wrap tightly in plastic wrap and then cover with foil. Leave wrapped while thawing.
- Converting to Muffins: Fill muffin cups two-thirds full and bake at 375 degrees for 25 to 30 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Absolutely delicious! Best banana bread I have ever had!
Really need a button to keep the screen from going dark !!!
I have made this several times. Its the perfect recipe to play with but never changing the core ingredient measurements for bananas, flour ,baking soda, salt ,sugar ,oil and eggs. This time I used almond butter and pumpkin spice seasoning. Along with Siggis vanilla yogurt. Thanks for a great basic banana bread with oil recipe that can be easily switched up depending on what ingredients are available.
I made this bread today and wow! I substituted the cholate chips with more peanut and it tasted wonderful!
Plus I don’t have an oven so I did it in the stove and it was great (though not golden on top) :)
Awesome!! Even my picky husband loves this banana bread!!!!
My DH and neighbors LOVED this bread! Fantastic texture and, of course, taste. Thank you for sharing
My go to dessert recipe! I’ve been making this for over 5 years and have never had a bad batch. I use it for muffins, and they are perfect every time.
I’m pretty particular about banana bread and when I saw your spin with the peanut butter I thought it was brilliant! I converted the peanut butter to almond butter and added a little oats, cinnamon, and a touch more vanilla and wow!! My hubby and I need to watch our sugar so I cut that back a bit and the sweetness from the bananas was just perfect. Thank you so much for inspiring me to try something completely unexpected. You are amazing and I wait weekly to see what yummy dish you will share. Thanks again.
I haven’t been getting your emails anymore so I signed up again hope all is well!!
This is soo good! I use butter instead of oil and Greek yogurt instead of buttermilk! My daughter loves it! I also made a batch with gluten free flour and it turned out great!
I divided the batter between two pans…
Thanks, great tips.
I made this for the first time this morning, because only 1 of my 3 kids like regular banana bread, and I had some overripe bananas. It was a hit! It’s half gone already. Thanks for a great recipe.
I made this tonight not realizing we were out of eggs. I was able to sub flax eggs and it worked. Yum!
I ended up using this recipe as a basis for peanut butter chocolate chip bread. In the wake of Covid-19 pandemic, I didn’t have all the ingredients. I lacked bananas and buttermilk but had vanilla flavored yogurt, left over from Funfetti dip mix. It was a good substitution. My only issue was not adding quite enough liquid and over-baking it at only 55 minutes. I suppose the two are related, but it is a great starting point for customization.
Did not have buttermilk on hand, but used 1/3 cup of almond milk and 1 tsp of vinegar as a substitute. After reading the reviews about the size of the loaf, I decided to split my batter between two 4×6 pans. The bread came out perfectly after 55 minutes exact, and was delicious. I gave it only four stars because nothing can compare to your classic banana bread recipe!
I made this yesterday with crunchy Wow butter and used kefir in place of the milk. It was a delicious success and is already half gone. I also used a 9 x 5 silicone pan. Took just over 65 minutes. This is a keeper. Thank you.
I made this recipe today and I could not wait for my husband to get home to try it. I’m glad i didn’t wait. I only had chunky peanut butter and my 3 bananas were on the smaller side. It took an hour and a half to bake and the loaf was huge! Wish i could post a photo. Definitely keeping this recipe!
Nice moist dense, but not heavy bread. I made it in mini loaf pans and it took at least 40 minutes. I also sprinkled some coarse sugar on top which gave it a nice crunch. Easy and quick to whip together.
Is it okay to make this if I only have two bananas? Should I up some other ingredient to compensate?
I just made this and it was fast, easy, moist and delicious. However, i amended the recipe by just using 1/2 cup of brown sugar as the peanut butter was sweet. I also used some sour cream and yogurt instead of buttermilk and added spices such as cinnamon, nutmeg as well as a teaspoon of baking powder. (Hence, the 4 stars)
What is the calorie content of this bread?
Hi Stephanie, I don’t have it calculated, but I know there are sites like MyFitnessPal where you can put in a recipe and get the nutritional info.
Followed to a T, except 10 minutes less in my oven while the foil is on. I’ve made this countless times, and it’s always gone in no time. It’s so yummy, my favorite banana bread recipe out there, and so easy!
I suggest using a larger pan
I’ve made this twice so far. My husband goes crazy for it! It makes a lovely huge loaf since the batter nearly fills the loaf pan. I was afraid it would spill onto the oven floor but it did not.
I wanted a more peanutty flavor so the second time around I substituted an equal amount of peanut butter for the oil (I use all-natural peanut butter — just peanuts and salt) and replaced half the chocolate chips with peanut butter chips. It turned out beautifully. I totally recommend this recipe, with or without my substitutions!
I couldn’t wait to try it so it was still warm when I cut it. I spread it with butter and Ooo Lah Lah! Great flavor and texture. This Peanut Butter Banana Bread won’t last 5 days. Thank you for posting this recipe.
Didn’t love it. Found that neither the peanut butter nor banana flavour carried through. Also found it to be not as moist as I would have liked.
This recipe is amazing! It was a huge hit at the office. Well balanced & super moist. Definitely making again :)
Just put this in the oven…can’t wait to try it! I had 4 very overripe bananas so I did add an extra one and I used a little less sugar.
Now I’m waiting for my house to fill with delicious smells… yum!
Delicious!!
Amazing! The whole family loved it. Great balance of flavors.
If you like peanut butter and chocolate, this is the banana bread for you. Having this fresh from the oven while the chocolate chips are still melty and the crust is crunchy is heavenly…I think I just drooled a little.
Made this recipe this afternoon to have for breakfast in the morning. My husband and I sampled it after putting the kids to bed…it’s DELICIOUS! It’s going in my binder of my family’s favorite recipes!
The best banana bread recipe EVER!
I made this last night. It was wonderful. My children enjoyed it for breakfast.
When your little one is big enough, I make this recipe into mini muffins all the time and my kids love them. 15 minutes to bake and they’re good to go!
I make banana bread often and for a similar volume of ingredients, I use two loaf pans. I could not fit all of the batter in the pan with this recipe – although I filled the pan to the top and it did not cook all the way through in the oven. Was this supposed produce two loaves?
Hi Susan, No, this should definitely just make one large loaf.
I tried this recipe but made muffins instead of bread, and it worked fabulously!! I also made a batch with cinnamon chips and finely chopped apples instead of pb, bananas, and chocolate chips, and those turned out great, too! This is a wonderful base for any muffin/bread creation, thanks so much!!
I just got around to making this recipe. Was so excited because I really like loaf breads and I especially like PB, bananas and chocolate chips. But mine baked over the 8×4 inch pan. The batter completely filled the pan. I was concerned it might bake over so I placed the pan on a parchment paper lined cookie sheet to catch the over flow…just in case. Good thing I did. What do you think I did wrong? I’ve read over the recipe to make sure I used the right quantities, and I did. So? Thanks!
Hi Janice, The loaf is definitely meant to rise about the pan, but it should not have spilled out. It seems there were was maybe too much moisture. I wonder if you used large bananas?
I just made this bread and it is SOOO good! Thank you for the recipe!
My goodness, these are the greatest banana muffins i have ever made. EVER! Lovelovelove. I also added about 1/3 cup of peanut butter chips. Mmmm.
Will use this recipe for our church bake sale! I have made sugarfree banana bread for the sale as well as bread with sugar. will make this one sugarfree as well. I will add sugar substitute to the recipe in place of sugar and add sugarfree chocolate chips. Can’t wait to try it!!
This was easy to make and super delicious! My hubby says it’s his new favorite. It’s been 2 days since I made it and it still tastes the same. Thanks for a great recipe.
I found this recipe after wondering if there were any good ideas for peanut butter and banana bread with chocolate chips–and here it is! The bread looks great and tastes heavenly! And it used up the spare buttermilk from a scone recipe. Thanks so much for posting this. My 4 year old kept rhapsodizing about how awesome it smelled while baking.
Definitely use a 9×5 loaf pan to avoid the “burnt on the outside raw in the middle” phenomenon. Absolutely delicious!
Made this yesterday and it is amazing!! My kids ate man size slices. I made the buttermilk with vinegar and it was perfect. I didn’t have a full 1/2 cup of creamy peanut butter, so I added some crunchy, and it’s yummy too. I wouldn’t change a thing!
Hi, can I use dark brown sugar instead of light brown sugar? Also, I only got dark chocolate morsels, can I use it? If I substitute the sugar n the morsel with what I have on hand, should I adjust the amount? Thank you!
Hi Han, Yes, you can substitute the dark brown sugar and dark chocolate morsels without modifying anything else. Enjoy!
I was thinking of trying out a pb banana bread when I came across this recipe. I tweaked it a bit for our taste & for what I had on hand but they tasted great! (made mini muffins for the kids lunch boxes)
Delicious!! Just made this today. Substituted applesauce for the veg. oil – yummy!!!!!! Thanks for your great recipes :)
I will use a larger loaf pan next time since the bread rose way higher than the pan and over the sides as well. I followed the ingredients exactly.
This was wonderful. I used crunchy peanut butter and mini chocolate chips. I didn’t have buttermilk so I used regular. my batter seemed a bit runny so I added a bit more flour. I hadn’t thought of that when i put it in the pan. I had some bake over into my oven and had to add an extra 15 minutes to the bake time. so next time I will adjust my loaf size and make a mini loaf in addition to the big one. Or perhaps I will make two regular loafs and use less bake time. The taste and texture is wonderful though even with the use of regular milk.
I made this banana bread..let me tell you- what a hit! Love love love it! I did add a hunk of Nutella to the batter..delicious!
Thanks for this yummy bread!
Since you posted this I cannot make this fast enough. Never before have I used up all of the frozen bananas in my freezer. I also made it into muffins for my kids. (Of course less cooking time as well)
Just made this recipe and followed the directions but mine turned out very doughy, I even put a little less flour. But even before I baked it, when I poured the dry to the wet ingredients that it doesn’t have the right consistency. What do you think went wrong?
Question: Why do I need to grease the pan AND use parchment paper?
Greasing the pan helps the parchment stick to the pan so it doesn’t just float up and crinkle when you pour the batter in.
Looking Awesome..thanks for share this wonderful recipe..kids will going to love this yummy treat!
I’d like to make this using a standard muffin pan instead of a loaf pan. Any suggestions on bake time? Love your blog!
Hi Allison, I would probably start checking around 15 minutes just to be sure they aren’t over done.
Just took it out of the oven! Smells and looks GREAT! Thank you for this recipe.
Just made this, although only had two bananas and also tried to healthify it a bit by substituting 1/2 cup of the white flour with wholemeal, reducing the sugar by half, reducing the chocolate chips by half (it was still a tad too chocolately for my liking, but very nice flavor otherwise). I also misread the amount of peanut butter and used only 1/4 cup, would definitely use at least 1/2 cup next time. Can just about detect it, especially in the smell, but it’s subtle. I also added some chopped up dried bananas to the mix since I had only had two fresh ones. That was actually a really good addition. In conclusion: the substituted wholemeal flour was fine, reducing the sugar and chocolate chips was fine, should have used more peanut butter, dried bananas were a nice addition. The result is a nicely risen, rich, delicious cake which is also actually very filling (thank goodness!). Now that it’s got peanut butter inside it I don’t need to spread it on top! Thanks for sharing the recipe!
WOW! It looks awesome! I can’t wait to make this! Thanks for the great recipe.
This bread is DELICIOUS!! I used safflower oil, whole wheat flour, and added a bit of honey to my batter since my bananas weren’t that ripe. The outside got a tinny bit burned but it’s still really yummy. Thanks for the recipe!
This tasted really good – I upped the peanut butter and choc chips and used regular milk.
I was wondering why you use parchment paper – I never have with quick breads, and this just caused the bread to “wrinkle” where the parchment was wrinkled and the batter that got on the edges of the paper burned. There is also an almost burned edge all along the upper side of the bread, while the rest is ok.
I the fact you used chocolate chips in this banana bread recipe.
Wow – this is reallly good. Unfortunately we lost electricity four minutes after I put the loaf in the oven and our generator took a couple minutes to kick on so I had a few issues with the baking part — but it’s very, very god. Just like the other post, I don’t think I’ll make banana bread any othe way again! Especially since my kids don’t really like banana bread, but this recipe they like. Thank you!!
I made this yesterday and it is the best banana bread my husband and I have had yet! I followed the recipe exactly except that I used white whole wheat flour and “made” buttermilk out of regular milk and cream of tarter. I baked it for 1 hour and 15 minutes, putting a foil tent over the top at the 45 minute mark and it turned out perfect! Thank you so much for a great recipe! I can never go back to making “plain” banana bread ever again :)
I just finished baking this recipe and it turned out amazing!
Thank you so much, best combination ever. Love that you added peanut butter to it! In the bread it’s so subtle, but so wonderful too.
Looking forward to trying out more of your recipes in the future! (This was my first one of yours)
So I finally made this bread with a little whole grain twist and posted it today. It’s to die for delicious! This bread is the perfect balance of peanut butter, banana, and chocolate — no one flavor over powers the others. I think it might be interesting if I substitute 1/2 cup flour for unsweetened cocoa powder instead of chocolate chips next time? Hmmm. Food for thought. Thanks for a great recipe!
Mine came out really well – it was beautiful (and I did use a tent for the last 15 minutes). Thanks for the recipe! I had to put my own spin on it too, to give it a test. I cut the sugar in half, used only one teaspoon of vanila, and . . . no chocolate chips. I wanted to taste peanut butter-banana combo. My wife didn’t know I had messed with the recipe, and she REALLY liked it. Don’t worry, I’ll make my wife another loaf with the full sugar and the chocolate chips . . . !! [Note: I used bananas that were sligthly too ripe then frozen – then thawed of course (like my mom always did)].
This was delicious! I made it this weekend and then promptly gave it away to get it out of the house. Ha! I think next time I will double the peanut butter- while it was definitely delicious I think a little bit extra peanut butter is in order.
Made this tonight….yum! Easy, moist, and delicious!
Would the bread still turn out okay if I omitted the peanut butter?
Hi Greis, If you don’t intend to use the peanut butter, I would recommend my classic banana bread recipe (https://www.browneyedbaker.com/2010/09/17/banana-nut-bread/); you can substitute chocolate chips for the walnuts if you’d like.
I made this too. Followed the recipe exactly. It is so yummy. Thanks for sharing. I will probably do 4 bananas next time bc I like it more banana-y. It took the full hour 15 to bake.
Also my husband made buttermilk pancake his morning and they were so good. I can’t believe I lived his long wo buttermilk.
So excited to try this! Ive been saving my bananas for a few days now to make bread and had a thought of peanut butter. Looked up the recipe and viloa=] my favorite way to eat a banana is with peanut butter. The best way to make a peanut butter banana sandwich is grilled, like a grilled cheese, but with PB and banana. You should give it a try sometime! Thanks for all the amazing recipes.
I will have to try this. I like the addition of pnut butter.
Just baked this and I have to say, this is one of the best banana breads I have ever made! Melt in your mouth yumness!!!
Just came out of the oven. I’m so excited. Took a long time in the oven, but I’m sure it’s worth every minute. Smells great!
This looks ultra yummy! Has so many of my favorite flavor combos! Must give it a try. Thanks for posting!
I made this the other night and it was sooo good! When my husband tasted it he said “Wow, you can really taste the peanut butter, the bananas and the chocolate”. In my opinion, that sums it up!
It looks delicious, some months ago I did one but I put also orange and nuts…amazing!
http://bakercat.com/2012/08/01/pan-de-platano-con-nueces-y-con-chocolate-y-con-naranja/
Love this recipe! Will be linking back to this in my upcoming post :)
I made this last night and it was another home run. Thank you. As usual, I used a gluten free baking mix called Pamela’s instead of the flour. I also used almond butter. This bread is good enough to be in a bakery even with the substitutions. Thank you again for your yummy taste buds. Easy recipes that I know will taste great
Wow…I’ve been slathering peanut butter on my banana bread for years and never even thought about baking it right into the bread. I’ll have to give this a whirl!
Me too! Genius!
This is comfort food for me!
Banana bread with chocolate chips is one of my favorite quick and easy desserts and I just love the addition of the peanut butter here. So much goodness!
Whoa! Sensory overload. This bread looks amazing!
I know what I’m making after work tomorrow! Looks awesome!
I just found your blog and I totally love it so far. I have a quick question regarding the Peanut Butter Chocolate Banana Bread. Do the bananas have to be brown or can I use ripe yellow bananas? Also what does the tin foil tent look like, do you have a photo I can refer to? Thank you for you reply in advance.
Best regards,
Richard
Hi Richard, The bananas don’t have to be totally brown, but the bread with have the most flavor and be the moistest if you use bananas that are at least speckled with brown spots, as they have ripened. As for the tin foil tent, I don’t have a picture of my own, although you may be able to find one via Google, but you basically just take a piece of foil, fold it in half so it peaks in the middle, and place that over the loaf pan. This is to shield the bread from getting too brown, but the tented peak in the middle keeps the foil from touching the batter.
Oh wow, this is the stuff dreams are made of!! I have a banana-choco chip bread I make, but adding peanut butter is SUCH a fab idea. I bet this batter is delicious, too!!
I’m excited to try this – buttermilk AND peanut butter!!
Looks like snack after a “hockey night in Pgh”
Perfect with hot chocolate this weekend.
I love quick breads and the combination of the main ingredients in this one. My favorite ingredients are the chocolate chips. :-)
I also have 3 brown bananas on my counter. I was too tired to bake tonight, now I am glad as I will definitely try this recipe. My favorite snack is a banana, a spoon and a jar of peanut butter. Adding chocolate to the combo sounds great!
I recently made a Banana Bread with Chocolate & PB Chips – but brought it to a friend without photographing it! I am out of PB Chips, so look forward to trying this version :-)
ok. looks. so. good. Pinned it! Thanks so much !! Can’t wait to try. :)
Bananas + peanut butter + chocolate = magical. Can’t wait to add this recipe to my rotation of banana bread options. I seem to have difficulty eating all of my bananas before they become too ripe to be eaten on their own and always have some brown bananas on hand for baking!
I love how tall this bread is. I have seen a lot of recipes for banana breads with sunken middle but this one looks perfect! Pinned!
Peanut butter, banana and chocolate…aka the best combination in the world :-)
I don’t think this could get any better
I love adding chocolate chips to my banana bread! The last time I made banana bread, I also added peanut butter into the batter. The flavors work so well together!
Oh my God! Your blog is wonderfull! Very beautiful, very good, very delicious!!!! I love it! Bye bye, Lu
Gorgeous bread. I love peanut butter in banana bread, and the chocolate chips are a great addition!
I don’t know how I’ve never thought of peanut butter banana bread – makes SO much sense! (I love those sandwiches, too!) This looks delicious!
I fell in love with peanut butter and banana on toasted whole wheat English muffins about a year and ago when I was craving one after my workout. I now eat it almost every day for lunch — it’s so stick-to-your-ribs satisfying! It goes without saying then, that this bread is right up my alley with one of my favorite flavor combinations. I’ve got something in common with Elvis!
Almost all of my baked goods have buttermilk in them. It adds moistness and a nice tang. I always have it, and I substitute low fat buttermilk in any recipe that calls for whole milk, sour cream or yogurt and it always comes out great. Thanks for the recipe, Michelle! I’ve got it pinned.
I’m going to try this too. I have a question, What if I don’t use the buttermilk? What does buttermilk add to a recipe?
I also love peanut butter. You should try a peanut butter banana smoothie. I use the Stoneyfield Banilla yogurt and put some honey in too. It’s awesome. Plus, the protein from the Peanut butter helps keep you full.
Buttermilk makes the absolute best, moist Banana bread. Huge difference. Try it you’ll love it.
Hi Kristina, Buttermilk does wonders in things like quick breads, muffins, etc. It gives them a fluffy, moist texture.
but can it be replaced? i don’t want to buy a jug of buttermilk just for banana bread….
Use the rest in buttermilk/spelt flour blueberry pancakes!
Ic buttermilk, 1c spelt flour, 1tsp baking soda, 3tbsp coconut oil, (Olive oil will work but tastes diferent) 1 egg, enough blueberries.
Mix the dry stuff, mix the wet stuff then ad to dry stuff. Use about 1/2 per pancake. Flip when top surface loks dull.
If you still have some buttermilk left, drink it! Yummy! Too sour? Add a bit of maple syruip or honey.
Hmmm, not like Facebook is it? Can’t edit after sending. add not ad, 1/2 cup per pancake
You can substitute plain yogurt for the buttermilk. If you don’t want to purchase buttermilk for this recipe, I would recommend making your own with regular milk. You can find the instructions on the Substitutions page: https://www.browneyedbaker.com/substitutions/
How do you make 1/3 cup of buttermilk for this recipe? Once it curdles do you strain it and use the liquid part or use all of it?
Hi Amber, I would just make the full cup and then use 1/3 cup of it and discard the rest if you don’t need it. You don’t strain it.
I never buy buttermilk, just substitute with a ratio of 1 cup whole milk and 1 tablespoon vinegar. My feeling is that works much better than buttermilk anyhow. Just let the mixture set for about 5 minutes before using.
You can make your own buttermilk by adding vinegar or lemon juice to regular milk. Much cheaper than buying a carton of buttermilk. Think it’s like a Tbs of vinegar/lemon to 1 Cup milk. Just let it curdle a bit, mix and use.
Buttermilk adds acid which makes the baking soda react to lighten the bread. Milk and vinegar would also have the same effect on the baking soda.
And time to let the bananas get brown! Plus, I have peanut butter I need to use up. Oh, this post had perfect timing.
I just bought like 3 pounds of bananas that were on the brown side yesterday with thoughts of doing banana bread. Then this popped up today! So excited to give it a try!
Sounds and looks delicious!! I love banana nut bread and make it often so I think I will be making this one this weekend! Thank you! :)
Sorry, just thought of adding that Nutella might be scrumptious too.
try this… best banana bread I have ever had. http://www.myrecipes.com/recipe/chocolate-hazelnut-banana-bread-50400000123581/
Peanut butter and banana sandwiches are a guilty pleasure that I still enjoy now and then. The addition of chocolate chips…yummy! This will be another one of your recipes that I share with my family.
This really is genius. I get to make the trip to see my 95 year old dad next week, and I will take a loaf of THIS. He is a peanut butter nut- he will be so happy! THANKS!! :)
You have the greatest quick bread recipes. I’ve made your banana nut and apple cinnamon breads and they were so so good! This is definitely one I will have to make very soon! Peanut butter, banana and chocolate chips…no better combination
That looks so comforting. I love the combo of pb and banana too. Those two flavors just go together so well.
Looks perfect for this frigid Pittsburgh day…thank you!!
This is everything I want in life…err…I mean banana bread, lol. Fantastic recipe!!!
I appreciate that you made this bread just for me!!! I love it!!!
Mmmm… I’ve always love peanut butter and banana together – this looks wonderful!
I’m with ya there…banana and peanut butter, banana and chocolate…you can’t go wrong! :D I would love a slice of this for breakfast right now!
This sounds fabulous! What a great treat!
Yummy! I have brown bananas, chocolate chips and peanut butter in the pantry….and it’s 9 degrees here in eastern PA. This sounds like a winner! Can’t wait to whip some up this morning.
I just made a new banana bread at the last minute this week too! Blogging about it next week. I love your Grandma’s recipe and although I havent tried it, the pics look like my grandma’s loaves did. I love PB tons, but something about classic banana bread is always just fine too :)
Hi. ..wads e measurement in terms of grams n ml 4 1 cup of ingredient? =)
Hi Zhennie, When talking about ingredients and volume measurements (vs liquid), there is no set ounces to grams conversion. 1 cup of flour would be completely different than 1 cup of sugar. I have some basic conversions (as well as links to more comprehensive weight measurements) on this page: https://www.browneyedbaker.com/conversions/
Omigod. Banana bread is my all time favourite thing to make.. but peanut butter and chocolate chips! Gotta try it this weekend..
I have tried a version of Peanut Butter-Banana Bread with Chocolate Chips but yours look so well put together! :) I want to try this one! :)
Love the addition of buttermilk. Your bread looks so perfect – mine always gets too crispy on the outside and/or sinks in the middle. I’ll have to try out your recipe next time!