Peanut Butter-Banana Bread with Chocolate Chips

Peanut Butter-Banana Bread with Chocolate Chips

Last week, I had a bowl of browning bananas on the kitchen counter staring me in the face. I was about to make my grandma’s banana bread recipe, which is my all-time favorite, but at the last minute decided to try something new. Next to chocolate, banana might be my next preferred ingredient to eat with peanut butter. As a teenager, I would often eat peanut butter and banana sandwiches. Within the last year, I started eating a banana alongside a scoop of peanut butter for breakfast on mornings when I’m planning on going for a long walk, or to play tennis (obviously, in the summer!). I decided it was high-time that I infused my banana bread with some peanut butter and oh, while I was at it, throw some chocolate in there, too!

Peanut Butter-Banana Bread with Chocolate Chips

This is a very simple quick bread recipe, which consists of whisking the dry ingredients in one bowl, the wet ingredients in another, and then folding them together. It takes less than 10 minutes to get it all mixed together, and then into the oven it goes! One of the things I love so much about baking is how many times the simplest recipes can provide the coziest feelings and warmest memories. Banana bread is high on my list of comfort foods; eating a slice reminds me of sitting around my grandma’s table with family, talking, laughing and forgetting the time.

Peanut Butter-Banana Bread with Chocolate Chips

Whether you have fond family memories that revolve around banana bread, or you simply love the combination of banana and peanut butter, this is a banana bread version that you don’t want to skip! You can even play around with the ingredients here – substitute different nut butters, use nuts (or bacon – Elvis!) instead of chocolate chips, or play around with different types chips. The thing I love most about simple, comforting recipes is the ease with which they can be adapted.

What would your ultimate combination be?

Peanut Butter-Banana Bread with Chocolate Chips

One year ago: Cherry Coke Float Cupcakes
Five years ago: Chewy Chocolate-White Chocolate Chunk Cookies

Peanut Butter-Banana Bread with Chocolate Chips

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A recipe for an amazing banana bread infused with peanut butter and studded with chocolate chips.

Ingredients:

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.

2. In a large bowl, whisk together the flour, baking soda and salt; set aside.

3. In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.

4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.

5. Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).

6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

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105 Responses to “Peanut Butter-Banana Bread with Chocolate Chips”

  1. Ashley @ Wishes and Dishes on January 23, 2013 at 12:36 am

    Love the addition of buttermilk. Your bread looks so perfect – mine always gets too crispy on the outside and/or sinks in the middle. I’ll have to try out your recipe next time!

    Reply

  2. Aikko @ Bake Happy on January 23, 2013 at 12:46 am

    I have tried a version of Peanut Butter-Banana Bread with Chocolate Chips but yours look so well put together! :) I want to try this one! :)

    Reply

  3. Priyanka on January 23, 2013 at 1:10 am

    Omigod. Banana bread is my all time favourite thing to make.. but peanut butter and chocolate chips! Gotta try it this weekend..

    Reply

  4. zhennie on January 23, 2013 at 3:21 am

    Hi. ..wads e measurement in terms of grams n ml 4 1 cup of ingredient? =)

    Reply

    • Michelle on January 24th, 2013 at 3:11 pm

      Hi Zhennie, When talking about ingredients and volume measurements (vs liquid), there is no set ounces to grams conversion. 1 cup of flour would be completely different than 1 cup of sugar. I have some basic conversions (as well as links to more comprehensive weight measurements) on this page: http://www.browneyedbaker.com/conversions/

      Reply

  5. Averie @ Averie Cooks on January 23, 2013 at 4:24 am

    I just made a new banana bread at the last minute this week too! Blogging about it next week. I love your Grandma’s recipe and although I havent tried it, the pics look like my grandma’s loaves did. I love PB tons, but something about classic banana bread is always just fine too :)

    Reply

  6. Robin on January 23, 2013 at 6:43 am

    Yummy! I have brown bananas, chocolate chips and peanut butter in the pantry….and it’s 9 degrees here in eastern PA. This sounds like a winner! Can’t wait to whip some up this morning.

    Reply

  7. Katrina @ Warm Vanilla Sugar on January 23, 2013 at 6:51 am

    This sounds fabulous! What a great treat!

    Reply

  8. Caroline @ chocolate & carrots on January 23, 2013 at 7:01 am

    I’m with ya there…banana and peanut butter, banana and chocolate…you can’t go wrong! :D I would love a slice of this for breakfast right now!

    Reply

  9. Rebekah on January 23, 2013 at 7:13 am

    Mmmm… I’ve always love peanut butter and banana together – this looks wonderful!

    Reply

  10. Jennifer @ Peanut Butter and Peppers on January 23, 2013 at 7:39 am

    I appreciate that you made this bread just for me!!! I love it!!!

    Reply

  11. Liz @ Tip Top Shape on January 23, 2013 at 7:55 am

    This is everything I want in life…err…I mean banana bread, lol. Fantastic recipe!!!

    Reply

  12. Brittany on January 23, 2013 at 8:21 am

    Looks perfect for this frigid Pittsburgh day…thank you!!

    Reply

  13. Laura Dembowski on January 23, 2013 at 8:43 am

    That looks so comforting. I love the combo of pb and banana too. Those two flavors just go together so well.

    Reply

  14. Shaina on January 23, 2013 at 8:54 am

    You have the greatest quick bread recipes. I’ve made your banana nut and apple cinnamon breads and they were so so good! This is definitely one I will have to make very soon! Peanut butter, banana and chocolate chips…no better combination

    Reply

  15. Joy from Yesterfood on January 23, 2013 at 9:03 am

    This really is genius. I get to make the trip to see my 95 year old dad next week, and I will take a loaf of THIS. He is a peanut butter nut- he will be so happy! THANKS!! :)

    Reply

  16. Marcia Drake on January 23, 2013 at 9:19 am

    Peanut butter and banana sandwiches are a guilty pleasure that I still enjoy now and then. The addition of chocolate chips…yummy! This will be another one of your recipes that I share with my family.

    Reply

  17. Marcia Drake on January 23, 2013 at 9:25 am

    Sorry, just thought of adding that Nutella might be scrumptious too.

    Reply

  18. Melissa on January 23, 2013 at 9:29 am

    Sounds and looks delicious!! I love banana nut bread and make it often so I think I will be making this one this weekend! Thank you! :)

    Reply

  19. Nancy P. on January 23, 2013 at 9:31 am

    I just bought like 3 pounds of bananas that were on the brown side yesterday with thoughts of doing banana bread. Then this popped up today! So excited to give it a try!

    Reply

  20. Michael on January 23, 2013 at 9:50 am

    And time to let the bananas get brown! Plus, I have peanut butter I need to use up. Oh, this post had perfect timing.

    Reply

  21. kristina on January 23, 2013 at 10:05 am

    I’m going to try this too. I have a question, What if I don’t use the buttermilk? What does buttermilk add to a recipe?

    I also love peanut butter. You should try a peanut butter banana smoothie. I use the Stoneyfield Banilla yogurt and put some honey in too. It’s awesome. Plus, the protein from the Peanut butter helps keep you full.

    Reply

    • Gayle on January 23rd, 2013 at 11:48 am

      Buttermilk makes the absolute best, moist Banana bread. Huge difference. Try it you’ll love it.

      Reply

    • Michelle on January 24th, 2013 at 3:14 pm

      Hi Kristina, Buttermilk does wonders in things like quick breads, muffins, etc. It gives them a fluffy, moist texture.

      Reply

      • danielle on January 25th, 2013 at 4:30 pm

        but can it be replaced? i don’t want to buy a jug of buttermilk just for banana bread….

        Reply

        • Ted on January 25th, 2013 at 9:15 pm

          Use the rest in buttermilk/spelt flour blueberry pancakes!
          Ic buttermilk, 1c spelt flour, 1tsp baking soda, 3tbsp coconut oil, (Olive oil will work but tastes diferent) 1 egg, enough blueberries.
          Mix the dry stuff, mix the wet stuff then ad to dry stuff. Use about 1/2 per pancake. Flip when top surface loks dull.
          If you still have some buttermilk left, drink it! Yummy! Too sour? Add a bit of maple syruip or honey.

          Reply

          • Ted on January 25th, 2013 at 9:17 pm

            Hmmm, not like Facebook is it? Can’t edit after sending. add not ad, 1/2 cup per pancake

            Reply

        • Michelle on January 27th, 2013 at 1:42 pm

          You can substitute plain yogurt for the buttermilk. If you don’t want to purchase buttermilk for this recipe, I would recommend making your own with regular milk. You can find the instructions on the Substitutions page: http://www.browneyedbaker.com/substitutions/

          Reply

    • Sarah on February 16th, 2013 at 7:09 pm

      You can make your own buttermilk by adding vinegar or lemon juice to regular milk. Much cheaper than buying a carton of buttermilk. Think it’s like a Tbs of vinegar/lemon to 1 Cup milk. Just let it curdle a bit, mix and use.

      Reply

    • audrey on March 18th, 2014 at 3:43 pm

      Buttermilk adds acid which makes the baking soda react to lighten the bread. Milk and vinegar would also have the same effect on the baking soda.

      Reply

  22. Marcie @ Flavor The Moments on January 23, 2013 at 10:22 am

    I fell in love with peanut butter and banana on toasted whole wheat English muffins about a year and ago when I was craving one after my workout. I now eat it almost every day for lunch — it’s so stick-to-your-ribs satisfying! It goes without saying then, that this bread is right up my alley with one of my favorite flavor combinations. I’ve got something in common with Elvis!

    Almost all of my baked goods have buttermilk in them. It adds moistness and a nice tang. I always have it, and I substitute low fat buttermilk in any recipe that calls for whole milk, sour cream or yogurt and it always comes out great. Thanks for the recipe, Michelle! I’ve got it pinned.

    Reply

  23. marie @ little kitchie on January 23, 2013 at 10:46 am

    I don’t know how I’ve never thought of peanut butter banana bread – makes SO much sense! (I love those sandwiches, too!) This looks delicious!

    Reply

  24. Erin @ Dinners, Dishes, and Desserts on January 23, 2013 at 11:43 am

    Gorgeous bread. I love peanut butter in banana bread, and the chocolate chips are a great addition!

    Reply

  25. Lu on January 23, 2013 at 12:00 pm

    Oh my God! Your blog is wonderfull! Very beautiful, very good, very delicious!!!! I love it! Bye bye, Lu

    Reply

  26. Heather @ Bake, Run, Live on January 23, 2013 at 12:13 pm

    I love adding chocolate chips to my banana bread! The last time I made banana bread, I also added peanut butter into the batter. The flavors work so well together!

    Reply

  27. Erin @ The Spiffy Cookie on January 23, 2013 at 2:16 pm

    I don’t think this could get any better

    Reply

  28. Joy @ Baking-Joy on January 23, 2013 at 3:16 pm

    Peanut butter, banana and chocolate…aka the best combination in the world :-)

    Reply

  29. Anna @ Crunchy Creamy Sweet on January 23, 2013 at 3:41 pm

    I love how tall this bread is. I have seen a lot of recipes for banana breads with sunken middle but this one looks perfect! Pinned!

    Reply

  30. Amanda @ Once Upon a Recipe on January 23, 2013 at 4:19 pm

    Bananas + peanut butter + chocolate = magical. Can’t wait to add this recipe to my rotation of banana bread options. I seem to have difficulty eating all of my bananas before they become too ripe to be eaten on their own and always have some brown bananas on hand for baking!

    Reply

  31. callie on January 23, 2013 at 5:39 pm

    ok. looks. so. good. Pinned it! Thanks so much !! Can’t wait to try. :)

    Reply

  32. Rachel (teacher-chef) on January 23, 2013 at 5:47 pm

    I recently made a Banana Bread with Chocolate & PB Chips – but brought it to a friend without photographing it! I am out of PB Chips, so look forward to trying this version :-)

    Reply

  33. Maria on January 23, 2013 at 7:35 pm

    I also have 3 brown bananas on my counter. I was too tired to bake tonight, now I am glad as I will definitely try this recipe. My favorite snack is a banana, a spoon and a jar of peanut butter. Adding chocolate to the combo sounds great!

    Reply

  34. Chineka @ Savor The Baking on January 23, 2013 at 8:12 pm

    I love quick breads and the combination of the main ingredients in this one. My favorite ingredients are the chocolate chips. :-)

    Reply

  35. Holiday Baker Man on January 23, 2013 at 8:19 pm

    Perfect with hot chocolate this weekend.

    Reply

  36. Paula on January 23, 2013 at 8:51 pm

    Looks like snack after a “hockey night in Pgh”

    Reply

  37. Amanda on January 23, 2013 at 9:00 pm

    I’m excited to try this – buttermilk AND peanut butter!!

    Reply

  38. The Food Hound on January 23, 2013 at 10:44 pm

    Oh wow, this is the stuff dreams are made of!! I have a banana-choco chip bread I make, but adding peanut butter is SUCH a fab idea. I bet this batter is delicious, too!!

    Reply

  39. Richard on January 23, 2013 at 10:55 pm

    I just found your blog and I totally love it so far. I have a quick question regarding the Peanut Butter Chocolate Banana Bread. Do the bananas have to be brown or can I use ripe yellow bananas? Also what does the tin foil tent look like, do you have a photo I can refer to? Thank you for you reply in advance.

    Best regards,
    Richard

    Reply

    • Michelle on January 24th, 2013 at 3:24 pm

      Hi Richard, The bananas don’t have to be totally brown, but the bread with have the most flavor and be the moistest if you use bananas that are at least speckled with brown spots, as they have ripened. As for the tin foil tent, I don’t have a picture of my own, although you may be able to find one via Google, but you basically just take a piece of foil, fold it in half so it peaks in the middle, and place that over the loaf pan. This is to shield the bread from getting too brown, but the tented peak in the middle keeps the foil from touching the batter.

      Reply

  40. Peggy Kemp on January 23, 2013 at 11:22 pm

    I know what I’m making after work tomorrow! Looks awesome!

    Reply

  41. Brandi @ new30something on January 24, 2013 at 9:57 am

    Whoa! Sensory overload. This bread looks amazing!

    Reply

  42. Tracey on January 24, 2013 at 10:45 am

    Banana bread with chocolate chips is one of my favorite quick and easy desserts and I just love the addition of the peanut butter here. So much goodness!

    Reply

  43. Katrina @ In Katrina's Kitchen on January 24, 2013 at 11:23 am

    This is comfort food for me!

    Reply

  44. Sarah@StrawberryPlum on January 24, 2013 at 7:09 pm

    Wow…I’ve been slathering peanut butter on my banana bread for years and never even thought about baking it right into the bread. I’ll have to give this a whirl!

    Reply

    • Katherine Jones on April 14th, 2013 at 12:05 pm

      Me too! Genius!

      Reply

  45. Rebecca on January 24, 2013 at 8:21 pm

    I made this last night and it was another home run. Thank you. As usual, I used a gluten free baking mix called Pamela’s instead of the flour. I also used almond butter. This bread is good enough to be in a bakery even with the substitutions. Thank you again for your yummy taste buds. Easy recipes that I know will taste great

    Reply

  46. marla on January 25, 2013 at 8:33 am

    Love this recipe! Will be linking back to this in my upcoming post :)

    Reply

  47. Lucia on January 25, 2013 at 6:29 pm

    It looks delicious, some months ago I did one but I put also orange and nuts…amazing!
    http://bakercat.com/2012/08/01/pan-de-platano-con-nueces-y-con-chocolate-y-con-naranja/

    Reply

  48. Niki Baker on January 25, 2013 at 9:43 pm

    I made this the other night and it was sooo good! When my husband tasted it he said “Wow, you can really taste the peanut butter, the bananas and the chocolate”. In my opinion, that sums it up!

    Reply

  49. Donna at NothingChocolate on January 26, 2013 at 8:34 am

    This looks ultra yummy! Has so many of my favorite flavor combos! Must give it a try. Thanks for posting!

    Reply

  50. Mariel W on January 26, 2013 at 7:02 pm

    Just came out of the oven. I’m so excited. Took a long time in the oven, but I’m sure it’s worth every minute. Smells great!

    Reply

  51. Tamara on January 26, 2013 at 9:17 pm

    Just baked this and I have to say, this is one of the best banana breads I have ever made! Melt in your mouth yumness!!!

    Reply

  52. Shiloh Barkley on January 27, 2013 at 10:43 am

    I will have to try this. I like the addition of pnut butter.

    Reply

  53. shonda on January 27, 2013 at 5:28 pm

    So excited to try this! Ive been saving my bananas for a few days now to make bread and had a thought of peanut butter. Looked up the recipe and viloa=] my favorite way to eat a banana is with peanut butter. The best way to make a peanut butter banana sandwich is grilled, like a grilled cheese, but with PB and banana. You should give it a try sometime! Thanks for all the amazing recipes.

    Reply

  54. Kristina on January 27, 2013 at 10:09 pm

    I made this too. Followed the recipe exactly. It is so yummy. Thanks for sharing. I will probably do 4 bananas next time bc I like it more banana-y. It took the full hour 15 to bake.
    Also my husband made buttermilk pancake his morning and they were so good. I can’t believe I lived his long wo buttermilk.

    Reply

  55. Greis on January 28, 2013 at 5:28 am

    Would the bread still turn out okay if I omitted the peanut butter?

    Reply

  56. Liz on January 30, 2013 at 9:15 pm

    Made this tonight….yum! Easy, moist, and delicious!

    Reply

  57. Kim Q on February 4, 2013 at 10:47 am

    This was delicious! I made it this weekend and then promptly gave it away to get it out of the house. Ha! I think next time I will double the peanut butter- while it was definitely delicious I think a little bit extra peanut butter is in order.

    Reply

  58. Big Al on February 4, 2013 at 2:54 pm

    Mine came out really well – it was beautiful (and I did use a tent for the last 15 minutes). Thanks for the recipe! I had to put my own spin on it too, to give it a test. I cut the sugar in half, used only one teaspoon of vanila, and . . . no chocolate chips. I wanted to taste peanut butter-banana combo. My wife didn’t know I had messed with the recipe, and she REALLY liked it. Don’t worry, I’ll make my wife another loaf with the full sugar and the chocolate chips . . . !! [Note: I used bananas that were sligthly too ripe then frozen – then thawed of course (like my mom always did)].

    Reply

  59. Marcie @ Flavor The Moments on February 4, 2013 at 11:37 pm

    So I finally made this bread with a little whole grain twist and posted it today. It’s to die for delicious! This bread is the perfect balance of peanut butter, banana, and chocolate — no one flavor over powers the others. I think it might be interesting if I substitute 1/2 cup flour for unsweetened cocoa powder instead of chocolate chips next time? Hmmm. Food for thought. Thanks for a great recipe!

    Reply

  60. Katherine on February 9, 2013 at 12:23 am

    I just finished baking this recipe and it turned out amazing!
    Thank you so much, best combination ever. Love that you added peanut butter to it! In the bread it’s so subtle, but so wonderful too.
    Looking forward to trying out more of your recipes in the future! (This was my first one of yours)

    Reply

  61. Addie on February 17, 2013 at 11:21 am

    I made this yesterday and it is the best banana bread my husband and I have had yet! I followed the recipe exactly except that I used white whole wheat flour and “made” buttermilk out of regular milk and cream of tarter. I baked it for 1 hour and 15 minutes, putting a foil tent over the top at the 45 minute mark and it turned out perfect! Thank you so much for a great recipe! I can never go back to making “plain” banana bread ever again :)

    Reply

  62. Dee on February 18, 2013 at 10:53 am

    Wow – this is reallly good. Unfortunately we lost electricity four minutes after I put the loaf in the oven and our generator took a couple minutes to kick on so I had a few issues with the baking part — but it’s very, very god. Just like the other post, I don’t think I’ll make banana bread any othe way again! Especially since my kids don’t really like banana bread, but this recipe they like. Thank you!!

    Reply

  63. Faye on February 22, 2013 at 12:00 pm

    I the fact you used chocolate chips in this banana bread recipe.

    Reply

  64. LB on March 16, 2013 at 8:10 pm

    This tasted really good – I upped the peanut butter and choc chips and used regular milk.

    I was wondering why you use parchment paper – I never have with quick breads, and this just caused the bread to “wrinkle” where the parchment was wrinkled and the batter that got on the edges of the paper burned. There is also an almost burned edge all along the upper side of the bread, while the rest is ok.

    Reply

  65. Tay on March 20, 2013 at 4:46 pm

    This bread is DELICIOUS!! I used safflower oil, whole wheat flour, and added a bit of honey to my batter since my bananas weren’t that ripe. The outside got a tinny bit burned but it’s still really yummy. Thanks for the recipe!

    Reply

  66. Lydia on April 9, 2013 at 10:16 pm

    WOW! It looks awesome! I can’t wait to make this! Thanks for the great recipe.

    Reply

  67. Katherine Jones on April 14, 2013 at 12:12 pm

    Just made this, although only had two bananas and also tried to healthify it a bit by substituting 1/2 cup of the white flour with wholemeal, reducing the sugar by half, reducing the chocolate chips by half (it was still a tad too chocolately for my liking, but very nice flavor otherwise). I also misread the amount of peanut butter and used only 1/4 cup, would definitely use at least 1/2 cup next time. Can just about detect it, especially in the smell, but it’s subtle. I also added some chopped up dried bananas to the mix since I had only had two fresh ones. That was actually a really good addition. In conclusion: the substituted wholemeal flour was fine, reducing the sugar and chocolate chips was fine, should have used more peanut butter, dried bananas were a nice addition. The result is a nicely risen, rich, delicious cake which is also actually very filling (thank goodness!). Now that it’s got peanut butter inside it I don’t need to spread it on top! Thanks for sharing the recipe!

    Reply

  68. Becky on April 18, 2013 at 9:05 pm

    Just took it out of the oven! Smells and looks GREAT! Thank you for this recipe.

    Reply

  69. Allison on April 25, 2013 at 11:25 pm

    I’d like to make this using a standard muffin pan instead of a loaf pan. Any suggestions on bake time? Love your blog!

    Reply

    • Michelle on April 26th, 2013 at 10:01 am

      Hi Allison, I would probably start checking around 15 minutes just to be sure they aren’t over done.

      Reply

  70. Wholesale Breads on April 29, 2013 at 2:59 am

    Looking Awesome..thanks for share this wonderful recipe..kids will going to love this yummy treat!

    Reply

  71. Melissa on April 29, 2013 at 1:02 pm

    Question: Why do I need to grease the pan AND use parchment paper?

    Reply

    • Michelle on April 30th, 2013 at 3:30 pm

      Greasing the pan helps the parchment stick to the pan so it doesn’t just float up and crinkle when you pour the batter in.

      Reply

  72. Naomi on June 4, 2013 at 3:10 pm

    Just made this recipe and followed the directions but mine turned out very doughy, I even put a little less flour. But even before I baked it, when I poured the dry to the wet ingredients that it doesn’t have the right consistency. What do you think went wrong?

    Reply

  73. Dawn on June 5, 2013 at 9:48 am

    Since you posted this I cannot make this fast enough. Never before have I used up all of the frozen bananas in my freezer. I also made it into muffins for my kids. (Of course less cooking time as well)

    Reply

  74. Robin on June 14, 2013 at 1:58 pm

    I made this banana bread..let me tell you- what a hit! Love love love it! I did add a hunk of Nutella to the batter..delicious!
    Thanks for this yummy bread!

    Reply

  75. Joanna on June 15, 2013 at 10:45 pm

    This was wonderful. I used crunchy peanut butter and mini chocolate chips. I didn’t have buttermilk so I used regular. my batter seemed a bit runny so I added a bit more flour. I hadn’t thought of that when i put it in the pan. I had some bake over into my oven and had to add an extra 15 minutes to the bake time. so next time I will adjust my loaf size and make a mini loaf in addition to the big one. Or perhaps I will make two regular loafs and use less bake time. The taste and texture is wonderful though even with the use of regular milk.

    Reply

  76. Cheri on July 10, 2013 at 5:10 pm

    I will use a larger loaf pan next time since the bread rose way higher than the pan and over the sides as well. I followed the ingredients exactly.

    Reply

  77. Jenn on August 4, 2013 at 3:21 pm

    Delicious!! Just made this today. Substituted applesauce for the veg. oil – yummy!!!!!! Thanks for your great recipes :)

    Reply

  78. liz on August 17, 2013 at 11:03 am

    I was thinking of trying out a pb banana bread when I came across this recipe. I tweaked it a bit for our taste & for what I had on hand but they tasted great! (made mini muffins for the kids lunch boxes)

    Reply

  79. Han on August 18, 2013 at 12:19 am

    Hi, can I use dark brown sugar instead of light brown sugar? Also, I only got dark chocolate morsels, can I use it? If I substitute the sugar n the morsel with what I have on hand, should I adjust the amount? Thank you!

    Reply

    • Michelle on August 19th, 2013 at 5:44 pm

      Hi Han, Yes, you can substitute the dark brown sugar and dark chocolate morsels without modifying anything else. Enjoy!

      Reply

  80. Jodi on September 16, 2013 at 8:20 pm

    Made this yesterday and it is amazing!! My kids ate man size slices. I made the buttermilk with vinegar and it was perfect. I didn’t have a full 1/2 cup of creamy peanut butter, so I added some crunchy, and it’s yummy too. I wouldn’t change a thing!

    Reply

  81. Jelena on December 22, 2013 at 1:01 pm

    Definitely use a 9×5 loaf pan to avoid the “burnt on the outside raw in the middle” phenomenon. Absolutely delicious!

    Reply

  82. Valerie on January 19, 2014 at 7:54 pm

    I found this recipe after wondering if there were any good ideas for peanut butter and banana bread with chocolate chips–and here it is! The bread looks great and tastes heavenly! And it used up the spare buttermilk from a scone recipe. Thanks so much for posting this. My 4 year old kept rhapsodizing about how awesome it smelled while baking.

    Reply

  83. Naoko on February 23, 2014 at 12:14 pm

    This was easy to make and super delicious! My hubby says it’s his new favorite. It’s been 2 days since I made it and it still tastes the same. Thanks for a great recipe.

    Reply

  84. lisa on April 18, 2014 at 2:07 am

    Will use this recipe for our church bake sale! I have made sugarfree banana bread for the sale as well as bread with sugar. will make this one sugarfree as well. I will add sugar substitute to the recipe in place of sugar and add sugarfree chocolate chips. Can’t wait to try it!!

    Reply

  85. Maggie on May 23, 2014 at 10:03 am

    My goodness, these are the greatest banana muffins i have ever made. EVER! Lovelovelove. I also added about 1/3 cup of peanut butter chips. Mmmm.

    Reply

  86. Dianne on June 28, 2014 at 12:16 am

    I just made this bread and it is SOOO good! Thank you for the recipe!

    Reply

  87. Janice on August 12, 2014 at 7:26 pm

    I just got around to making this recipe. Was so excited because I really like loaf breads and I especially like PB, bananas and chocolate chips. But mine baked over the 8×4 inch pan. The batter completely filled the pan. I was concerned it might bake over so I placed the pan on a parchment paper lined cookie sheet to catch the over flow…just in case. Good thing I did. What do you think I did wrong? I’ve read over the recipe to make sure I used the right quantities, and I did. So? Thanks!

    Reply

    • Michelle on August 15th, 2014 at 8:10 am

      Hi Janice, The loaf is definitely meant to rise about the pan, but it should not have spilled out. It seems there were was maybe too much moisture. I wonder if you used large bananas?

      Reply

  88. Christine on November 7, 2014 at 11:05 pm

    I tried this recipe but made muffins instead of bread, and it worked fabulously!! I also made a batch with cinnamon chips and finely chopped apples instead of pb, bananas, and chocolate chips, and those turned out great, too! This is a wonderful base for any muffin/bread creation, thanks so much!!

    Reply

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