Peanut Butter Chocolate Chip Banana Bread

Name: Peanut Butter Chocolate Chip Banana Bread
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 1 9x5-inch loaf
Ingredients: cooking spray; 1 cup whole wheat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 ripe bananas, mashed; ⅓ cup unsweetened crunchy peanut butter; ¾ cup brown sugar; ¼ cup plain fat-free yogurt; 1 large egg; 1 tablespoon canola oil; ¾ cup semisweet chocolate chips

Rating: 4.77 stars

118 Ratings
88 Reviews
19 Photos

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!

By QueenCook

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Recipe Summary

prep:

15 mins

cook:

40 mins

additional:

1 hr

total:

1 hr 55 mins

Servings:

Yield:

1 9x5-inch loaf

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Spray a 9x5-inch loaf pan with cooking spray.
Step 3

Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
Step 4

Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
Step 5

Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
Step 6

Spoon batter into the prepared loaf pan.
Step 7

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.
Step 8

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

Per Serving:

201 calories; protein 4.4g; carbohydrates 29.4g; fat 8.7g; cholesterol 15.6mg; sodium 182.2mg. Full Nutrition

Reviews (88)

Most helpful positive review

Sarah Jo

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

Helpful

(47)

Most helpful critical review

Jamie

11/01/2013

Not strong enough in any flavor category. Read More

Helpful

(1)

118 Ratings

5 star values: 94
4 star values: 21
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sarah Jo

07/31/2012

Helpful

(47)

Sarah

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

Helpful

(13)

Vance

05/23/2012

Moist and not overly rich. An excellent variation of a classic. Read More

Helpful

(13)

jrjholley

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

Helpful

(11)

judyb

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

Helpful

(11)

Carol

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

Helpful

(10)

Dee

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

Helpful

(7)

Allrecipes Community

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

Helpful

(6)

bernd offerings

11/20/2012

Amazing! I didn't have plain fat-free yogurt so used fat-free greek yogurt instead. I ran out of whole wheat flour so used half all purpose flour and that batch came out even better! So good, in fact, that I entered it into a banana bread bake off at church and won! The absolute best banana bread ever! Read More

Helpful

(5)

Jamie

11/01/2013

Not strong enough in any flavor category. Read More

Helpful

(1)

More Reviews

Back to Peanut Butter Chocolate Chip Banana Bread

All Reviews for Peanut Butter Chocolate Chip Banana Bread

- of Reviews

Peanut Butter Chocolate Chip Banana Bread

Servings Per Recipe: 12
Calories: 200.9

% Daily Value *

protein: 9 %

carbohydrates: 10 %

dietary fiber: 11 %

sugars:

fat: 13 %

saturated fat: 13 %

cholesterol: 5 %

vitamin a iu: 1 %

niacin equivalents: 11 %

vitamin b6: 8 %

vitamin c: 3 %

folate: 3 %

calcium: 5 %

iron: 6 %

magnesium: 12 %

potassium: 5 %

sodium: 7 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Peanut Butter Chocolate Chip Banana Bread

1 of 88

All Reviews

Sarah Jo

07/31/2012

Helpful

(47)

Sarah

04/27/2012

Helpful

(13)

Vance

05/23/2012

Moist and not overly rich. An excellent variation of a classic.

Helpful

(13)

jrjholley

08/01/2013

Helpful

(11)

judyb

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.

Helpful

(11)

Carol