Rating: 5 stars 4.7
120 Ratings
  • 5 star values: 96
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

15 mins
40 mins
1 hr
1 hr 55 mins
1 9x5-inch loaf


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


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

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