Peanut Butter Chocolate Chip Banana Bread

Yes, this is basically a dessert and totally worth eating for breakfast…occasionally! I started adding mini chocolate chips to my mom’s banana bread recipe many years ago, it just adds a decadent twist to a classic favorite. My husband loves peanut butter cups and I first thought about putting in a layer of peanut butter cups in the center of the bread (if you try that please share), but thought it might fall apart during cutting so opted for peanut butter chips.

The base of this recipe is from Flour Bakery in Boston, MA, and they are famous for their banana bread. So delicious! If you love banana bread straight up, or with some nuts, I highly recommend just making this recipe and omitting the chips if they aren’t your thing!

I love to enjoy this fresh out of the oven…after it’s cooled just slightly. I love that it has slightly crisp corners when it first comes out of the oven, I wish it stayed that way! If you love walnuts in your banana bread go ahead and throw those in as well! Happy baking!

Peanut Butter Chocolate Chip Banana Bread

Prep Time 15 minutes
Cook Time 1 hour
Servings 2 loaves
Author Laura Doerr-Edited from Flour Bakery


  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup oil
  • 3 1/2 ripe bananas mashed
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1 cup peanut butter chips
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Spray 2 loaf pans with non-stick cooking spray.

  2. In a medium bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.

  3. In a large bowl or stand mixer using the whisk attachment, beat sugar and eggs for about 10 minutes until light and fluffy. Drizzle in oil. Add in mashed bananas, sour cream, and vanilla.

  4. Fold in the dry ingredients just until combined. Stir in the peanut butter chips and chocolate chips.

  5. Divide equally into prepared loaf pans. Bake for 40-60 minutes. This is a wide baking time range, but ovens vary. Check the center with a toothpick after 40 minutes, and every 5 minutes thereafter until it comes out clean.

  6. Cool on a cooling rack. Remove from pans once cool enough to handle. Slice and serve. Store in an air tight baggie or container.

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