Can I use frozen bananas for this recipe?

Absolutely! Frozen ripe bananas work wonderfully in this recipe. Just thaw them and mash them up before adding to your mixture. They’ll add that same delicious moisture to your peanut butter chocolate chip banana bread.

How do I store leftover banana bread?

To keep your moist banana bread with peanut butter fresh, store it in an airtight container at room temperature for up to three days. You can also freeze slices for a quick snack later. Just wrap them tightly in plastic wrap and place them in a freezer bag.

Can I make this banana bread gluten-free?

Yes! You can easily make a gluten-free version by substituting all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for baking to achieve the best results.

What can I substitute for applesauce?

If you don’t have applesauce on hand, you can use mashed pumpkin or even yogurt as a substitute. Both will keep your banana breakfast bread moist and delicious!

Can I add nuts to the banana bread?

Definitely! Chopped walnuts or pecans can add a delightful crunch to your peanut butter swirl banana loaf. Just fold them in with the chocolate chips for a tasty twist!

Easy Peanut Butter Chocolate Chip Banana Bread

Description

A delicious and easy recipe for Peanut Butter Chocolate Chip Banana Bread that is moist and perfect for breakfast or a snack.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1½ cup mashed banana (about 3-4 bananas)
1/2 cup applesauce (unsweetened or sweetened)
1/2 cup creamy peanut butter
1/4 cup canola or vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup miniature semi-sweet chocolate chips (or peanut butter chips)

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Instructions

Heat oven to 350°. Spray two 8×4-inch loaf pans with cooking spray.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Stir with a whisk to break up any clumps.
In a separate smaller bowl, combine the mashed bananas, applesauce, peanut butter, oil, eggs, and vanilla extract. Whisk together.
Pour the wet ingredients into the dry and stir together with a rubber spatula or wooden spoon. Stir in the chocolate chips.
Divide the batter between the two pans, filling each pan about halfway. Sprinkle additional chocolate chips on top if desired.
Bake for 45-50 minutes. Cover loosely with foil for the last 15 minutes to prevent over-browning.
Check for doneness by inserting a toothpick in the middle; it should come out dry or with crumbs.
Let the bread cool in the pan for 15-20 minutes, then transfer to a cooling rack. Enjoy warm with butter if desired!

Notes

Can use 4-5 miniature loaf pans instead of two larger ones.
Do not attempt to bake in one 9×5-inch loaf pan as there is too much batter.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American