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Peanut Butter Chocolate Chip Banana Bread

Peanut butter chocolate chip banana bread with a peanut butter swirl and melted chocolate chips baked into a moist, golden loaf. A bakery-style triple flavor banana loaf with a glossy top swirl and a tender crumb that slices clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until smooth for an even banana flavor.
Peanut butter
  • 0.5 cup creamy peanut butter Use creamy peanut butter for smooth ribbons.
  • 2 tbsp extra peanut butter for swirling on top Spoonable peanut butter works best for visible swirls.
Butter
  • 0.3333 cup butter, melted Measure after melting; cool slightly so eggs don’t scramble.
Sugar
  • 0.75 cup sugar Regular granulated sugar gives classic sweetness and browning.
Eggs
  • 2 large eggs Room-temperature eggs help the batter combine smoothly.
Vanilla
  • 1 tsp vanilla extract Adds warmth and rounds the banana and peanut butter flavors.
Flour
  • 1.5 cups all-purpose flour Spoon and level for the right loaf texture.
Leaveners
  • 1 tsp baking soda Helps the loaf rise and stay tender.
Salt
  • 0.5 tsp salt Balances sweetness and boosts flavor clarity.
Chocolate chips
  • 1 cup dark or semi-sweet chocolate chips Fold in gently to keep pockets of melted chocolate.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix wet ingredients
  1. Whisk mashed bananas, peanut butter, melted butter, sugar, eggs, and vanilla together until smooth and combined, with no visible egg streaks.
Add dry ingredients
  1. Fold in all-purpose flour, baking soda, and salt until just combined, stopping as soon as you no longer see dry flour.
Fold in chocolate
  1. Fold in the chocolate chips until evenly distributed through the batter, then pour immediately into the prepared pan.
Swirl the top
  1. Pour batter into the loaf pan and dollop the extra peanut butter across the top, then swirl with a knife to create ribbons.
Bake
  1. Bake at 350°F for 60–70 minutes until deeply golden and a toothpick comes out with just a few moist crumbs.
Cool and slice
  1. Cool in the pan for 15 minutes, then turn out and slice only when fully cooled for clean cross-sections.

Notes

For the most visible peanut-butter ribbons, keep the extra peanut butter thick (don’t thin it with extra oil) and swirl lightly so it stays streaky rather than fully blending. Store sliced or wrapped loaf at room temperature for 2 days or refrigerated for up to 5 days; freeze in individual slices for up to 3 months. For a lower-sugar option, swap in a 1:1 baking sugar substitute for the sugar and expect a slightly softer crumb.