Peanut Butter Banana Loaf

My neighbor knocked on my door one afternoon with three overripe bananas she couldn't use, and I immediately thought of banana bread—but the regular kind felt boring. I had peanut butter cups stashed in the pantry from a late-night craving, and chocolate chips within arm's reach, so I decided to throw caution to the wind and create something ridiculously indulgent. That loaf turned out so good, I've made it at least a dozen times since, tweaking it each season.

I made this for my son's soccer team fundraiser bake sale, and parents were lined up asking for the recipe before the first loaf was even fully cut. One mom came back the next week specifically asking if I'd made another batch—turns out her kids fought over who got the last slice at breakfast that morning.

Ingredients

• 3 large ripe bananas, mashed (about 1 1/4 cups): Use bananas so ripe they're almost spotty; the deeper the color, the sweeter and more flavorful your bread will be.
• 1/2 cup (125 g) creamy peanut butter: Room temperature works best and blends seamlessly into the batter—cold peanut butter creates little pockets that don't integrate well.
• 2 large eggs, room temperature: Let them sit on the counter for 10 minutes; they mix more evenly and create a tender crumb.
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled: The cooling step prevents the eggs from scrambling when combined.
• 1/4 cup (60 ml) whole milk or buttermilk: Buttermilk adds a subtle tang and keeps things moist, but whole milk works beautifully too.
• 3/4 cup (150 g) light brown sugar, packed: Brown sugar contributes moisture and a deeper molasses flavor than granulated sugar alone.
• 1/4 cup (50 g) granulated sugar: This balances the richness and helps with browning on top.
• 1 3/4 cups (220 g) all-purpose flour: Spoon and level to measure accurately; packing flour makes the bread dense.
• 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt: These work together to lift the batter and balance sweetness with a touch of savory depth.
• 1 teaspoon pure vanilla extract: Pure extract matters here; it rounds out the chocolate and peanut flavors.
• 3/4 cup (130 g) semisweet chocolate chips: I prefer chips over chunks because they distribute more evenly, but either works.
• 3/4 cup (100 g) chopped peanut butter cups: Mini ones are easier to chop, but regular-sized cups work; chop them just before folding to prevent melting.

Instructions

Prepare and preheat:

Set your oven to 350°F and grease a 9x5-inch loaf pan with nonstick spray or butter, then line the bottom and sides with parchment paper, letting a couple inches hang over the edges for easy lifting later. This step takes two minutes but saves you from scraping baked-on batter.

Mix the wet base:

In a large bowl, whisk together the mashed bananas, melted butter, both sugars, peanut butter, eggs, milk, and vanilla until everything is smooth and well combined. You're building a creamy foundation here, and the warmth of the butter helps soften the peanut butter.

Combine dry ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to distribute the leavening agents evenly. This prevents streaky spots of baking soda that can taste metallic.

Bring it together:

Gently fold the dry mixture into the wet mixture using a spatula, stirring just until you see no white flour streaks—overmixing develops gluten and makes the bread tough rather than tender. Stop when you still see a few flour smudges; the residual mixing as you fold in the chocolate will finish the job.

Add the good stuff:

Fold in the chocolate chips and chopped peanut butter cups, saving a small handful of each for the top. The batter will look studded and inviting at this point.

Transfer to pan and top:

Pour the batter into the prepared loaf pan and smooth the top slightly with a spatula, then scatter your reserved chocolate chips and peanut butter cups across the surface. This creates texture and visual appeal while those pieces soften into delicious pockets.

Bake until golden:

Slide the pan into the preheated oven and bake for 50 to 60 minutes, checking around the 50-minute mark with a toothpick inserted into the center. It should come out with just a few moist crumbs clinging to it; if it comes out completely clean, you've overbaked slightly, but don't worry—it'll still be delicious.

Cool properly:

Let the loaf rest in the pan for 15 minutes so it firms up enough to handle, then turn it out onto a wire rack to cool completely. Cutting into a warm loaf releases steam and can make it crumbly, so patience here pays off.

Save

My daughter brought a slice to show-and-tell for snack day, and I got a text from her teacher saying it was the first baked good she'd seen a kid actually get excited about eating. Moments like that remind me why I love making food for people.

When to Serve This Loaf

This bread is magic slightly warm with a cup of coffee or cold milk on the side—the chocolate and peanut butter become soft and almost melting. I've also served thick slices at brunch alongside scrambled eggs and fruit, and guests always seem surprised by how well it pairs with savory items. For a casual dessert moment, just slice and enjoy at room temperature; the flavors have fully developed and the crumb has set perfectly.

Customizing Your Loaf

Once I made this with almond butter instead of peanut butter because someone in my book club had a peanut allergy, and honestly, it opened my eyes to new possibilities. The almond version is slightly more delicate and sophisticated, though it lacks the bold earthiness of peanut. I've also added 1/2 cup of chopped roasted peanuts directly into the batter when I wanted extra crunch and depth, which transforms it into something almost like a candy bar.

Storage and Keeping

This loaf stays fresh and moist at room temperature in an airtight container for up to three days, which is genuinely impressive for quick bread. I've frozen individual slices wrapped in plastic wrap, then aluminum foil, and they thaw beautifully in about 20 minutes at room temperature—perfect for those moments when you want one slice and a cup of tea without heating the whole kitchen. The chocolate and peanut butter actually help preserve moisture, so even after two or three days, it tastes surprisingly fresh.

• Wrap cooled slices individually in plastic wrap before freezing for grab-and-go convenience.
• Slightly warm a slice in the microwave for 15 seconds if you want that fresh-from-the-oven vibe.
• Keep the loaf in a cool, dry place away from direct sunlight, which can cause the chocolate to discolor.

Save

This loaf has become my go-to gift for neighbors, coworkers, and friends who need a little something sweet without fuss. It's the kind of recipe that feels more complicated than it is, which makes people think you've spent hours in the kitchen when really you've just mixed a few smart ingredients.

Recipe Guide

→ What makes this loaf moist?

The mashed ripe bananas combined with melted butter and milk create a tender and moist texture in the loaf.

→ Can I substitute ingredients for dietary needs?

Almond butter can replace peanut butter for a different flavor. Using dairy alternatives may also work, but texture may vary.

→ How do the chocolate chips and peanut butter cups affect the flavor?

They add bursts of sweetness and creaminess throughout the loaf, complementing the peanut butter and banana base.

→ What is the best way to store the loaf?

Keep it in an airtight container at room temperature for up to 3 days or freeze slices for up to 2 months.

→ How can I enhance the texture of the loaf?

Adding chopped roasted peanuts provides extra crunch and a toasty flavor contrast to the soft loaf.