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Peanut Butter Chocolate Chip Banana Bread

Peanut butter chocolate chip banana bread with a peanut butter swirl and melted dark chocolate chips baked into a moist, deeply golden loaf. Easy banana bread method that bakes until a toothpick shows just a few moist crumbs for bakery-style texture.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

3 ripe bananas
  • 3 ripe bananas Mash until smooth; any small lumps are fine.
Peanut butter swirl
  • 0.5 cup creamy peanut butter Use smooth peanut butter for clean ribbons.
  • 2 tbsp extra peanut butter Set aside for dolloping and swirling on top.
Melted butter
  • 0.33 cup butter Melt first, then cool slightly so eggs don’t scramble.
Sweetener and eggs
  • 0.75 cup sugar Regular granulated sugar works best.
  • 2 large eggs Use room-temperature eggs if possible for smoother mixing.
Flavorings
  • 1 tsp vanilla extract Adds warmth and rounds out banana flavor.
Dry ingredients
  • 1.5 cup all-purpose flour Spoon into the measuring cup and level off.
  • 1 tsp baking soda Helps the loaf rise and stay tender.
  • 0.5 tsp salt Balances sweetness.
Chocolate chips
  • 1 cup dark or semi-sweet chocolate chips Fold in gently to avoid overmixing batter.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk mashed bananas, peanut butter, melted butter, sugar, eggs, and vanilla together until smooth and combined.
  3. Fold in flour, baking soda, and salt until just combined, then fold in chocolate chips.
  4. Pour the batter into the pan and dollop the extra peanut butter across the top—swirl with a knife.
  5. Bake for 60–70 minutes until deeply golden and a toothpick comes out with just a few moist crumbs.
Cool and slice
  1. Cool in the pan for 15 minutes before turning out.
  2. Slice only when fully cooled for clean slices and a set peanut butter swirl.

Notes

Pro tip: don’t overmix once the flour is added—stop when you no longer see dry streaks so the crumb stays tender. Store wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; rewarm slices in the microwave for 10–15 seconds. Freeze baked loaf (or slices) for up to 2 months. Dietary swap: use mashed ripe banana plus a 1:1 gluten-free all-purpose flour blend if you want a gluten-free version (texture may be slightly softer).