Chocolate Chip Peanut Butter Banana Bread


Good Morning and Happy Sunday! I decided to revisit my grandmother’s Banana Bread  recipe and play around with the flavors. I didn’t want to disrupt the structural integrity of the bread too much, so I started with adding the flavor components I wanted. What I got was a moist bread with a crisp crust. I ended up using 2 1/2 bananas, which I think contributed to the moisture in conjunction with the addition of the peanut butter and chocolate. If you want a stronger peanut butter flavor, I definitely recommend having 1 1/2 to 2 bananas, and potentially taking the butter content down to 1/3 to add in 1/4-1/3 cup of peanut butter.

chocolate chip peanut butter banana bread

  • Servings: 6-12
  • Difficulty: easy
  • Print

From Dorothy’s Kitchen


1 cup sugar

1/2 cup butter (original recipe calls for shortening)

1/2 cup peanut butter

2 eggs, beaten

2-3 bananas

1/2 cup water

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 3.5 oz dark chocolate bars, chopped


Preheat the oven to 350 degrees. In a large bowl, cream together butter, peanut butter, and sugar. In a small bowl, beat two eggs with a fork or a whisk until completely mixed and pour it in the large bowl. In the same bowl, mash bananas with a fork until the bananas get a gloopy texture and cease to be bananas as you knew them. Add the bananas in with 1/2 cup water and mix until it just comes together. Add in the dry ingredients and mix until the flour is just mixed in. Chop up the chocolate into chunks – the size of chunks are up to how big you want your chocolate morsels. Fold in the chopped chocolate until it is just incorporated. Pour into a greased or lined bread pan and bake for 65-75 minutes at 350 degrees.

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