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Peanut Butter Chocolate Chip Banana Bread

Moist Peanut Butter Chocolate Chip Banana Bread Bliss

Enjoy this Peanut Butter Chocolate Chip Banana Bread, a perfect blend of creamy goodness and sweet bananas for a delightful dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour substitute with gluten-free flour blend if needed
  • 1 cup granulated sugar consider reducing for a less sweet loaf
  • 2 teaspoons baking powder essential for rising
  • 1 teaspoon baking soda helps the bread rise with acidic ingredients
  • 1/2 teaspoon salt enhances flavors
  • 1 teaspoon pumpkin pie spice ground cinnamon is a great substitute
  • 3-4 pieces ripe bananas the main flavor source
  • 1/2 cup unsweetened applesauce replaces some fat
  • 1/2 cup creamy peanut butter swap with crunchy for texture
  • 1/4 cup canola or vegetable oil melted coconut oil is also suitable
  • 2 large eggs binds ingredients and helps rise
  • 1 teaspoon vanilla extract almond extract can be an alternative
  • 1 cup miniature semi-sweet chocolate chips consider replacing with peanut butter chips
Optional Topping
  • 1/2 cup additional chocolate chips for sprinkling on top before baking

Equipment

  • Oven
  • Mixing bowls
  • loaf pans
  • Whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray two 8x4-inch loaf pans with cooking spray.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin pie spice until combined.
  3. In a separate bowl, mash 3-4 ripe bananas and mix in 1/2 cup of unsweetened applesauce, 1/2 cup of creamy peanut butter, 1/4 cup of canola oil, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
  4. Combine the wet mixture with the dry ingredients and gently stir until just combined, then fold in 1 cup of miniature semi-sweet chocolate chips.
  5. Divide the batter evenly between the loaf pans, filling them halfway, and top with additional chocolate chips if desired.
  6. Bake in the preheated oven for 45-50 minutes, covering with foil after 30 minutes to prevent over-browning.
  7. Let the loaves cool in the pans for 15-20 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Ensure you use very ripe bananas for maximum sweetness and flavor. Store leftovers in an airtight container.

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