Peanut Butter Chocolate Chip Banana Bread Recipe

I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, I got 11. Baked at 350*, my muffins were done at exactly 20 minutes. These turned out PERFECT--moist, flavorful with a great combination of ingredients. Awesome snack muffin.

This turns out great! I have made it a few times, and gradually found these changes work for me: - extra banana - sweetened PB (I never have unsweetened!) - half the brown sugar - coconut oil, melted, instead of canola - add 1 cup quick oats - leave batter in fridge overnight for grains to absorb moisture (much lighter muffins!)

Yum, this bread is delicious! Those are just a couple good things my sisters had to say about this recipe. I LOVE, LOVE banana bread, but dont get to make it often because none of my sisters like it. Until now! They ate it up for lunch and didn't have them complain once! (They even helped make it!) Here is what i did differently; I used 1/2 cup peanut butter, 1/2 cup white sugar, 1/2 cup milk chocolate chips, added 1 tsp. vanilla extract, omitted the oil, baked at 325 degrees for about 47 minutes, and poured the batter into a 9-inch cake pan (to make it fun!)There was also enough to make one mini loaf. Perfect texture, rose nicely, easy, and best of all, even the pickiest of eaters will enjoy this bread!

I made a triple recipe (use portions tool on here so easy) and it made about 24 large muffins. I used sour cream instead of yogurt and vegetable oil instead of canola -- baked about 25 minutes and they came out amazing!

OMG . . . so good . .. I used 2 smaller "Daddio" pans available on Amazon instead of baking one big loaf, so baked 10 less minutes. Great twist on regular banana bread! Baked as is, except substituted sour cream because I did not have yogurt.

Our absolute favorite way to use old bananas. Have made this now with sour cream and with yogurt. Sour cream is by far the winner. We also use less sugar (about 1/2C of brown sugar) and I substitute the oil for apple sauce strait across. We usually double and make a pan of 12 muffins and one loaf of bread. The muffins cook in our convection oven for 25 min and the loaf usually 45-50. Love this one and almost have it memorized!

I have been making this for years. I originally found the Recipe in Vegetarian times. I like to make this batter into muffins, because they are pre-portioned and pack easily into lunches and make a great grab and go breakfast. bake the muffins for about 20 minutes. To make the muffins look really professional (great for bake sales), sprinkle chopped peanuts, mini chocolate chips or both onto the top of the muffins before baking. To make the muffins look

Awesome recipe! I absolutely love the idea of yogurt (I used vanilla yogurt) in this, it made them perfect. I doubled the recipe, made one loaf and one pan of large muffins. I used 5 bananas instead of 4 and no oil, and also only used 1/2 cup of sugar in the whole batch and thought it was perfect because you could really taste the (creamy) peanut butter and chocolate!

Afte reading the reviews, i halfed the recipe, added 2 overipe bananas and a teaspoon of vanilla essence. I sub brown sugar with Splenda. Followed the rest as per recipe and made muffins. It was very good. Just as what another reviewer commented, moist but not overly rich. A must try recipe. Thank you for sharing????

I made this recipe and it is delicious! I made one following the recipe and one with a few small changes. i used 1/2c creamy peanut butter, 1/4 cup sour cream instead of yogurt (all I had), added 1 tsp vanilla. you can get away with using less sugar but I don't recommend it. I also used mini choc chips (and only 1/3 cup) as I didn't want the chocolate to take over the other flavors.

This was absolutely decadent and delicious. The recipe is also versatile enough to be modified to suit your tastes. I'm on a low sodium diet - so used zero sodium baking powder and soda and added no salt. My peanut butter was all natural no salt added. Per other reviewers suggestions, I added a teaspoon of vanilla, half a teaspoon of cinnamon, and half a cup chopped pecans, I also soaked half a cup of raisins in warm water for 10 minutes, strained and added them as well. The banana, peanut butter, raisin, chocolate pecan mix complimented each other superbly and I'm going to have a difficult time not eating this all at once :D

My sweet hubby had just wondered out loud if this combination would work and this is the recipe we found. This will be our go-to. Thanks to QueenCook; you made my hubby's dream come true.

This recipe just flexed on all others.

Ok. Uses nutritious ingrediants. However, I used Olive Oil. Canola Oil is not a good oil to ingest, because of the way it is made. Also, I like the suggestion of Sarah Jo to use Vanilla. That could enhanced the flavor.

Made muffins. Didn’t have chocolate chips so used skor pieces and chopped walnut. Added some cocoa to batter. Loved recipe.

This is my new favorite banana bread recipe. The addition of the peanut butter mellows out the stronger banana flavor. The result is a more balanced flavor. I was skeptical about it having only whole wheat flour, thinking it might be too dense, but that was not the case. The bread is very moist and flavorful. Highly recommended!

This makes a very moist and light bread, almost cake-like, despite using wheat flour. Full disclosure, I didn't have bananas on-hand, so I subsituted 1 cup of prune whip for the 2 ripe bananas. It turned out amazing! You don't tast the prune, other than the added fruit sugar sweetness, but it adds the same moisture and acid you would get from the bananas. I also used natural smooth peanut butter instead of crunchy and larger "mini-kiss" style chocolate chips. I'll try it with the bananas next time because I do like the taste combo of chocolate, banana, and peanut butter.

i made it in to muffins .Awsome

This is a wonderful recipe. When I followed the recipe as is the bread/cake was moist and perfectly sweet. When used keto flour; monk fruit; Pb fit and a boat load of sugar free chocolate chips and chopped peanuts it was divine!

Delicious! Used half a/p flour and half white wheat flour, applesauce for the oil, and a 1/2 cup brown sugar. I will certainly make again but with less chocolate chips.