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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.