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Peanut Butter & Banana Bread with Milk Chocolate Chips

Peanut Butter & Banana Bread with Milk Chocolate Chips

Peanut Butter & Banana Bread with Milk Chocolate Chips recreates my favorite childhood sandwich in a banana bread with the addition of milk chocolate chips.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Calories 292kcal
Author Creative Culinary


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs slightly beaten
  • 3 medium bananas mashed
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • cup buttermilk add 1 tsp of lemon juice to 1/3 cup buttermilk as a substitute
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup creamy peanut butter
  • 1 cup Milk Chocolate Chips


  • Preheat oven to 350 degrees F. Spray the insides of an 8x4-inch loaf pan and then line it with parchment paper; letting the paper hang over the sides.
  • Whisk together the flour, baking soda and salt in a large bowl and set aside.
  • In a medium mixing bowl, whisk together the eggs, banana, sugars, buttermilk, oil, peanut butter and vanilla extract until smooth.
  • Combine the wet ingredients in the large bowl with the flour mixture and fold together with a spatula until completely combined. Fold in the milk chocolate chips.
  • Transfer the batter to the prepared loaf pan, smoothing the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs, 60 - 75 minutes. Check at 45 minutes and cover the bread with aluminum foil if the top is adequately browned.
  • Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Wrap the bread in plastic wrap to keep and store at room temperature for up to 5 days. We love it toasted a bit!


Serving: 1grams | Calories: 292kcal