This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spray a 9x5-inch loaf pan with cooking spray.

  • Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.

  • Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.

  • Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.

  • Spoon batter into the prepared loaf pan.

  • Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

  • Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

Nutrition Facts

201 calories; 8.7 g total fat; 16 mg cholesterol; 182 mg sodium. 29.4 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2012
I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, I got 11. Baked at 350*, my muffins were done at exactly 20 minutes. These turned out PERFECT--moist, flavorful with a great combination of ingredients. Awesome snack muffin. Read More
(43)

Most helpful critical review

Rating: 3 stars
11/01/2013
Not strong enough in any flavor category. Read More
(1)
111 Ratings
  • 5 star values: 88
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2012
I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, I got 11. Baked at 350*, my muffins were done at exactly 20 minutes. These turned out PERFECT--moist, flavorful with a great combination of ingredients. Awesome snack muffin. Read More
(43)
Rating: 5 stars
07/31/2012
I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, I got 11. Baked at 350*, my muffins were done at exactly 20 minutes. These turned out PERFECT--moist, flavorful with a great combination of ingredients. Awesome snack muffin. Read More
(43)
Rating: 5 stars
04/27/2012
This was amazing! I just loved it. I made mine with 1/2 cup of white sugar and 1/4 cup of brown sugar because that's all the brown sugar I had. Also I didn't have the yogurt so I used what I had which was sour cream. It was delicious! Read More
(13)
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Rating: 5 stars
05/23/2012
Moist and not overly rich. An excellent variation of a classic. Read More
(13)
Rating: 5 stars
04/18/2012
This was yummy!! I doubled the recipe and used whole wheat pastry flour creamy peanut butter and one extra banana. It turned out very moist hubby loved it. I will definitely make this again. Read More
(11)
Rating: 5 stars
08/01/2013
Our absolute favorite way to use old bananas. Have made this now with sour cream and with yogurt. Sour cream is by far the winner. We also use less sugar (about 1/2C of brown sugar) and I substitute the oil for apple sauce strait across. We usually double and make a pan of 12 muffins and one loaf of bread. The muffins cook in our convection oven for 25 min and the loaf usually 45-50. Love this one and almost have it memorized! Read More
(8)
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Rating: 5 stars
09/28/2012
These were the best muffins we've ever eaten. My husband asked me if I was sure they were good for us! Have never left a review before but just had to leave my comments for these. The only problem I have is if I can wait for breakfast each morning. Read More
(8)
Rating: 4 stars
08/05/2012
Very good recipe unfortunately I could not taste the peanut butter. The bread tasted great anyway and my guests gobbled it up. Read More
(7)
Rating: 5 stars
06/11/2013
I didn't have chocolate chips so I added a large box of instant chocolate pudding & pie filling and cut the flour down to 3/4 c. I also substituted 1 tbs butter for the oil. Everything else I did as written and the bread came out great. It tasted more like cake than banana bread. It definitely doesn't need butter on it and can be eaten plain. Read More
(6)
Rating: 5 stars
06/01/2012
I was so pleased with this recipe. YUM! Peanut butter is a great addition to banana bread. I used creamy peanut butter. Swapped out the yogurt with sour cream. Used milk chocolate chips. This bread took just over 60 minutes to bake for me. Definitely will be baking this again. Read More
(4)
Rating: 3 stars
11/01/2013
Not strong enough in any flavor category. Read More
(1)