I think you could even say the combination of peanut butter, chocolate, and bananas together are a little bit “extra.” This bread is packed with ingredients that make great pairings, but when combined as a trio? Well, they kind of make for the ultimate banana bread. The resulting quick bread is rich with peanut butter and banana flavor, bits of semi-sweet chocolate, and a dense but not heavy crumb.
How to Make This Banana Bread
This bread is a riff on Elise’s classic Banana Bread with just a few adjustments to accommodate the peanut butter. I use a creamy, commercial brand of peanut butter here. I don’t usually bake with natural peanut butter because it tends to take a little more finessing to incorporate. I beat the peanut butter a bit before mixing it into the batter, just like you often do with cream cheese. I want it to soften and smooth out so it will incorporate more easily. You could use chunky, but I prefer creamy. It shouldn’t cause any issues if you were to substitute one for the other. Since peanut butter can weigh down a batter, I also added some milk to the recipe to keep the loaf from being too heavy. You can use mini or regular chocolate chips here, or even chopped bar chocolate. It’s really your preference. If you do use bar chocolate, just know it will melt more readily than chips (which typically contain a stabilizer to maintain their shape). I avoid topping the batter with bar chocolate, because it can melt off and burn as it bakes. Just add some to the top when it comes out of the oven.
Storing and Freezing Banana Bread
This bread keeps at room temperature, wrapped well in plastic and on the counter, for at least a couple of days, although it won’t last that long because you’ll eat it all! You can also freeze the whole loaf or slices by wrapping well in plastic and then in foil. (Double wrapping will protect from freezer burn and keep the bread from absorbing freezer smells.) Need more banana bread freezing and storing information? Click here for all the ins and outs on how to keep your banana bread at its best! Note: We updated this recipe on August 20, 2021, reducing the baking soda to 1/2 teaspoon and changing the pan to an 8 1/2 x 4 1/2-inch pan.
Try These Other Great Quick Bread Recipes!
Classic Banana Bread Chocolate Banana Bread Cream Cheese Banana Bread Chocolate Chip Pumpkin Bread Cranberry Nut Bread Pumpkin Ginger Bread
In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture. Scrape the bowl down and beat in the baking soda, salt, and cinnamon.
