The irresistible combo of chocolate and peanut butter does it again in this Peanut Butter Chocolate Chip Banana Bread. It’s next level delicious! 

Let me list of a few of my favorite things: chocolate, peanut butter, bananas and bread. And I assume I’m not the only one?!

Seriously, I could live off of these four foods the rest of my life and be completely satisfied. I eat them by themselves and also together every single day and wake up craving them all over again the next day. And that, my friends, is how this beautiful loaf of banana bread was born.

I bake banana bread (or this banana chocolate chip muffin recipe) every week so it was due time I stirred peanut butter and chocolate chips into the batter. And not just the batter, but I top it with the most scrumptious peanut butter-brown sugar streusel.

Just look at that streusel! This loaf is just as amazing on the inside as it looks on the outside.

Moist banana bread with mini chocolate chips and pure peanut butter flavor all throughout. A layer of sliced bananas in the middle just for more banana yum and that crumbly sweet streusel on top. The most craveable banana bread I’ve baked to date.

Do yourself and your loved ones a treat and bake this peanut butter chocolate chip banana bread. You’ll be soooo glad the recipe makes two loaves! It’s unbelievable.


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Peanut Butter Chocolate Chip Banana Bread

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  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 2 loaves
  • Category: Breakfast


The irresistible combo of chocolate and peanut butter does it again in this Peanut Butter Chocolate Chip Banana Bread. It’s next level delicious!



  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour

Bread Batter:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup mashed banana (about 2 large OR 3 medium ripe bananas)
  • 11/2 cups mini chocolate chips, divided
  • 2 medium ripe bananas, sliced


  1. Preheat the oven to 350°F. Grease and lightly flour two 8-inch x 4-inch loaf pans; set aside.
  2. Make the streusel: in a small bowl, stir the peanut butter, brown sugar and flour together with a fork until crumbly; set aside.
  3. To make the bread batter: in the bowl of an electric stand mixer, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a separate bowl, whisk together the flour, baking powder and baking soda. Add the flour mixture to the ingredients in the stand mixer and beat on low to medium speed until well combined. Fold in the mashed banana and then 1 cup mini chocolate chips.
  5. Scoop 1-1/2 cups of batter into each of the prepared loaf pans, spreading into an even layer. Sprinkle each layer with 1/3 cup streusel. Create an even layer of sliced bananas over the streusel layer in each pan. Scoop 1-1/2 cups batter over the banana layer of each pan, spreading even. Then sprinkle with 1/3 cup streusel evenly over each one, pressing lightly so the streusel sticks to the batter. Sprinkle 1/4 cup mini chocolate chips over the top of the streusel on each loaf.
  6. Bake for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes in the loaf pans before removing to wire racks to cool completely.


The recipe makes two 8×4-inch loaves. Eat one now, freeze one for later (just let cool completely and wrap tightly in plastic wrap before placing in a resealable freezer-safe bag) OR keep one to enjoy yourself and give the other to someone you love.

Recipe by Maegan Brown/Photography by Madison Mentesana

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. Hi love! I was wanting to make recipe, but would prefer to do it as muffins… Any changes I should make to the recipe beyond lowering the cook time?

    1. Hi Kelsea! It will bake great as muffins. Just reduce the baking time until a toothpick inserted in the centers comes out clean and they’ll bake up great. Enjoy!

  2. Hi! I made this yesterday was a bit confused on the directions,mainly layering the bananas so I mixed them in the batter and just layered the streusel and ended on top, also doubled the recipe and baked in a 9×13 pan and baked longer. Came out excellent!!

    1. Hi Eleanor! Oat flour should work great in this recipe, in both the bread and the streusel. Enjoy!

    1. Hi Laurel! Yes, just divide the batter between two 9×5″ pans. They will still turn out great! You wouldn’t be able to fit all of the batter in one loaf pan though. It would overflow the pan when baking. Enjoy!

  3. Peanut butter streusel- brilliant! I didn’t have butter so i made the base from a different recipe but i had to try the streusel! ????

    1. Hi Rachael! No worries, it will still turn out great! The middle layer just creates an extra swirl of banana flavor. Enjoy!

  4. This is the best banana bread I have ever eaten. I have made this three times and everyone loves. I have even made it gluten free since my daughter has celiac and crohns. Thanks for the amazing recipe. I sliced the banana thinly and put it in like the recipe called for and Wow pure magic. Everyone loves this extra layer of bananas. I’ll be trying some of your other breads as well. Love the pictures of your beautiful family!!

  5. We LOVED this. I baked it with c4c gluten-free flour and had to cut the time down to 45-50 minutes. It was definitely done at 50 minutes–should have checked it even sooner. The only comment my husband made (while stuffing the third slice in his mouth–hah!) was that the sliced-banana layer almost made it seem like it wasn’t done in the middle. I might omit that next time for that reason. The peanut butter in this makes it amazing! Thanks!

    1. Thanks so much for sharing, Deb! Isn’t the peanut butter flavor irresistible? You can definitely leave the banana layer out of the middle. We just love the extra swirl of banana flavor it creates in each slice. Enjoy! 🙂

  6. Oh lordy – I just took this out of the oven.

    The house smells fantastic, the chocolate is gooey and wonderful, and somehow it’s less sweet than I thought it’d be – which is a good thing! This is fantastic “straight up”, but tonight I’ll be putting ice cream on top of it. Just because.

    1. Love it, Adam! You just took this banana bread to the next level of deliciousness with the ice cream on top. I want to bake another loaf right now just so I can have it topped with ice cream for dessert tonight. So happy you baked and are enjoying it! 🙂

    1. Hi Ada! I don’t have any experience baking with domata flour so I couldn’t say for sure how the bread would turn out if you substituted it. You could certainly leave the chocolate chips out though. I hope it turns out just as great for you. 🙂