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Peanut Butter Chocolate Chip Banana Bread

5 from 3 votes

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Peanut Butter Chocolate Chip Banana Bread will fill your sweet tooth in a jiffy. Made with everyday pantry staples, it’s too good to be true!

Peanut Butter Banana Chocolate Chip Bread

Happy Monday! Did you all have a good weekend? How goes those New Years Resolutions?

I know you all are starting a new week and a new year with lots of vigor, strength, motivation and all around positive attitudes about your healthy eating & weight loss aspirations. Snaps for you for following through and starting those goals!

Did I make any resolutions this year? Yes, but none have to do with cutting sugar and/or fat out of my diet…hence this post. And it’s a doozie!

Do you read the title?

Peanut butter banana chocolate chip bread.

Yes, that is correct. It’s an extravagant breakfast/snack/ dessert that will fill your sweet tooth in a jiffy. Basically it’s banana bread on steroids…in a cute little package, no less! I like my desserts mini. That way I don’t have to feel guilty for eating 14. {See here, here, here and here.}

This recipe is pretty ridiculously simple. Here’s how it goes down:

Measure out all your dry ingredients into a bowl–bet you have ALL this stuff laying around in your pantry right now!

Dry ingredients unmixed

Use a whisk and stir it all together–you just want to break apart that brown sugar and mix in the leavenings.

Dry ingredients mixed

Now grab some ripe bananas…like these little guys–


and mash away! {A great job for little hands!}

Mashed bananas

Pour that mashed banana into the well along with the remaining wet ingredients–again, you should have all these ingredients on hand.

Adding in wet ingredients

Once you mix this all together and add in the chocolate chips, your batter is finito!

Peanut Butter Banana Chocolate Chip Bread Batter

Spoon this right into your mouth…

Peanut Butter Banana Chocolate Chip Bread Batter

And by mouth I mean into the pan.

Peanut Butter Banana Chocolate Chip Bread in mini loaf pans

Bake these babies at 325 for 20 or so minutes until a toothpick comes out clean when inserted…you know the drill.

Peanut Butter Banana Chocolate Chip Bread

Cool these off a few minutes before attempting to remove from the pan. Then you can dress them up and prettify them with some ribbon, twine, whatever.

Peanut Butter Banana Chocolate Chip Bread

For those of you healthy eaters–I’m sorry.

For everyone else–you’re welcome.

Enjoy! 🙂

Even More Banana Bread to Try!

5 from 3 votes

Peanut Butter Chocolate Chip Banana Bread

Peanut Butter Chocolate Chip Banana Bread will fill your sweet tooth in a jiffy. Made with everyday pantry staples, it's too good to be true!
servings 6 mini loaves
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins



  • Preheat oven to 325 degrees. Spray 6 mini loaf pans with non stick cooking spray and set aside.
  • In a large bowl, whisk all dry ingredients together until combined- flour, baking powder, soda, salt, cinnamon and sugars.
  • Create a well in the center and pour in remaining ingredients, excluding the chocolate chips. Mix until just combined. Stir in chocolate chips.
  • Divide evenly between loaf pans and bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 5 minutes in pan and remove to cooling racks. Serve warm or at room temperature.


Calories: 405kcal | Carbohydrates: 57g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 367mg | Potassium: 291mg | Fiber: 3g | Sugar: 33g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
Course: Breads, Snack
Cuisine: American
Keyword: peanut butter banana bread, peanut butter chocolate chip banana bread


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Recipe Rating

71 Responses
  1. Melinda Morales

    I’ve been trying several of the banana bread recipes that you have shared on Facebook and I can’t wait to try this one next!

  2. Barbara Karr

    So I am the one that asks: I have some mini pans never used because I don’t know how much to fill them. How far up the sides of the pan do you fill these pans? I know it sounds dumb. I have looked all around and asked Pinterest. Everyone talks about making the batter, the amount of time to bake, at what temp. Most don’t tell whether to grease the pan, how much to fill the smaller pans, or method of cooling. AND nobody tells how much their recipes make! How many cookies? How much soup? What do you call a large skillet, sauce pan, or bowl. Some of these left out tidbits keep me from making a recipe. We look to you bloggers for advise about your recipes. Not all your readers are fellow bloggers. Thank You.

  3. Jen

    This recipe has been my go-to for the past several years. It’s super yummy, moist, and oh, so easy!

    My husband and I recently moved and I can’t for the life of me find my mini loaf pans. I was surprised that the topic hasn’t come up regarding using this recipe in a regular sized loaf pan so I did some experimenting. Here are my findings:

    I used a non-stick metal regular sized loaf pan. I actually doubled this recipe and made 2 regular sized loafs (they were a little bit shorter than I wanted so maybe next time I’ll triple the recipe and they would come out bigger. You’d probably have to adjust the baking time accordingly). I baked the half-full loaf for 45-50 mins at 350°F on the bottom rack. The sides browned a bit more than I wanted but my baking pan is brand spanking new so maybe it has something to do with that. The top was beautiful and golden brown.

    Hope this helps! If you experiment, please let us know how it goes!

  4. Lindsay Havens


    Update: The muffins came out great! One batch made six large muffins! I couldn’t copy a photo here, but I left a link above! 🙂

  5. Lindsay Havens

    Have these in the oven now! I’m making them muffins instead though, hope they turn out awesome! Yours are so pretty! Love the packaging! I have new neighbors and I think these will make awesome house warming presents!! 🙂

    Thanks again!!

  6. Tarah

    Yummmm! I had lots of overripe bananas and found this recipe. Made mini muffins and they were a perfect blend of moist and fluffy. Will definitely make these again!

  7. Anh

    Hi Lauren. This is my first time entering your food blog and I’m so addicted to your recipes. I did try this recipe today, but I used the cupcake baking tray instead. Everyone just loved it so much. Thanks a lot xoxoxo

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