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Moist Peanut Butter Banana Bread Recipe with Chocolate Swirl

This peanut butter banana bread is incredibly moist, with a rich peanut-banana flavor and plenty of chocolate chips. The mellow sweetness of ripe bananas pairs perfectly with salty-sweet peanut butter and chocolate for an irresistible loaf.

Peanut butter banana bread

This post was updated May 21, 2025 with new photos and step-by-step tips. I originally shared this recipe in 2017 and re-tested it to ensure the best results.

Banana bread is a timeless favorite, and this peanut butter version may become your new go-to. The loaf stays tender and moist with a slightly dense, springy texture. Peanut butter is blended into the batter and the bread is studded with chocolate chips for that classic salty-sweet balance.

If you enjoy peanut butter and banana sandwiches or desserts that combine salty and sweet, this recipe will be right up your alley.

Slice of peanut butter banana bread on a cooling rack

Method – with Step-by-Step Photos

Jump to Recipe

  1. Prep. Preheat the oven to 350°F (180°C). Line a 9×5 inch (or 9½×5½ inch) loaf pan with parchment paper so it overhangs the long sides; grease the exposed sides. The parchment makes it easy to lift the loaf out after baking.
  2. Whisk the dry ingredients. In a medium bowl whisk together the flour, baking powder, baking soda and salt to distribute the leaveners and remove lumps.
  3. Whisk the wet ingredients. In a large bowl whisk the oil, peanut butter, sugar, eggs, vanilla and milk until blended and smooth—no sugar or egg streaks. An electric mixer can be used for this step if you prefer.
Bowl of dry ingredients whisked together and bowl of wet ingredients whisked together
  1. Mix in the mashed bananas. A few banana lumps are fine and add texture.
  2. Combine dry into wet. Gently fold the dry ingredients into the wet with a rubber spatula. If you see flour lumps, whisk lightly by hand until mostly smooth. Avoid using an electric mixer here, which can overwork the batter and make the loaf tough.
Bowl with mashed banana added to wet ingredients, and bowl with dry ingredients added to wet ingredients
  1. Fold in the chocolate chips. Mix until evenly distributed.
  2. Spoon the batter into the pan. Fill the pan about 2/3 to 3/4 full. If your pan is smaller (for example 8½×4½ inches), you may have leftover batter—bake a few muffins with it at 350°F for 15–20 minutes.
Bowl of peanut butter banana bread batter with chocolate chips added to the bowl, and loaf pan of unbaked peanut butter banana bread
  1. Bake. Bake in the center of the oven for about 55–65 minutes. A toothpick inserted in the center should come out clean, with melted chocolate or a few moist crumbs but no raw batter. Start checking at around 50 minutes. If the top browns too quickly while the center is still underdone, tent loosely with foil for the remaining time.
  2. Cool. Let the loaf cool in the pan for at least 30 minutes before carefully lifting it out using the parchment overhang. Slice and serve once slightly cooled.
Slice of peanut butter chocolate chip banana bread broken in half on a plate

This loaf is full-flavored, moist, and perfect for anyone who loves chocolate and peanut butter alongside ripe banana flavor.

More Recipes to Love

  • Peanut Butter Banana Chocolate Chip Cookies
  • Classic Banana Bread
  • Banana Chocolate Chip Cupcakes
  • Peanut Butter Chocolate Chip Bread
Slice of peanut butter banana bread, broken in half
Peanut butter banana bread loaf, with slices cut

Peanut Butter Banana Bread

This peanut butter banana bread is moist, flavorful, and loaded with chocolate chips. The mix of ripe bananas, peanut butter, and chocolate is delightfully addictive.
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Servings: 12 Slices

Equipment

  • 9×5 inch (23×13 cm) loaf pan (preferred pan for this recipe is 9½×5½ inches)

Ingredients

  • 2 cups all-purpose flour (250 g), measured carefully
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil (80 ml)
  • 1/2 cup peanut butter
  • 1 cup light brown sugar (210 g), packed
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 cup mashed bananas (about 2–3 medium bananas)
  • 1/3 cup milk (80 ml) — whole, 2% or almond will work
  • 1 cup chocolate chips (about 180 g)

Instructions

  • Preheat oven to 350°F (180°C).
  • Line the bottom and long sides of a 9×5 inch (or 9½×5½ inch) loaf pan with parchment so there’s an overhang; grease the exposed sides.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  • In a large bowl whisk together the oil, peanut butter and sugar, then whisk in the eggs, vanilla and milk until smooth.
  • Stir in the mashed bananas.
  • Gently fold the dry ingredients into the wet. Whisk lightly by hand if you see flour lumps. Do not use an electric mixer for this step.
  • Fold in the chocolate chips.
  • Pour batter into the prepared pan, filling 2/3 to 3/4 full. Use leftover batter to make muffins if needed (15–20 minutes at 350°F).
  • Bake for 55–65 minutes, checking around 50 minutes. A toothpick should come out clean or with melted chocolate and a few moist crumbs. Tent with foil if the top browns too fast.
  • Cool in the pan for at least 30 minutes before removing with the parchment overhang. Slice and enjoy.

Notes

  1. Sugar: If you don’t have light brown sugar, substitute 1/2 cup dark brown sugar plus 1/2 cup granulated sugar.
  2. Bananas: Use brown, spotty bananas for best flavor. Remove any bruised sections before mashing.
  3. Storage: Store covered at room temperature up to 2 days, or refrigerate up to 5 days. Wrap cooled slices tightly and freeze up to 2 months; thaw overnight in the fridge.
  4. Nutrition: Nutrition info is an estimate per slice based on 12 slices.

Nutrition

Calories: 373 kcal, Carbohydrates: 51 g, Protein: 7 g, Fat: 16 g
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