Description
Moist banana bread swirled with creamy peanut butter and loaded with chocolate chips. This indulgent recipe combines three beloved flavors into one irresistible loaf that’s perfect for breakfast, snack, or dessert.
Ingredients
3 large very ripe bananas, mashed (about 1½ cups)
½ cup unsalted butter, melted and slightly cooled
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup creamy peanut butter (not natural)
2 tablespoons melted butter (for swirl)
2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Grease the parchment lightly with butter or cooking spray.
2. In a large mixing bowl, mash the very ripe bananas with a fork until mostly smooth with just a few small lumps. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract, whisking together vigorously for about 30 seconds until smooth and creamy.
3. In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed. Add the dry ingredients to the wet ingredients all at once and gently fold everything together, mixing just until no dry flour streaks remain.
4. Reserve about 2 tablespoons of chocolate chips for topping, then gently fold the remaining chocolate chips into the batter, distributing them evenly.
5. In a small microwave-safe bowl, combine the peanut butter and 2 tablespoons melted butter, stirring until smooth. Microwave for 15-20 seconds if needed to make it more fluid. Stir in the powdered sugar until you have a smooth, pourable mixture.
6. Pour about two-thirds of the banana bread batter into your prepared loaf pan and spread evenly. Dollop half of the peanut butter mixture over the batter, then use a butter knife to swirl it through with gentle figure-eight motions. Pour the remaining batter on top and spread gently, then dollop the remaining peanut butter mixture on top and swirl again.
7. Sprinkle the reserved chocolate chips over the top. Bake for 60-70 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the bread cool in the pan for 15 minutes, then lift onto a wire rack. Let it cool for at least 45 minutes before slicing.
Notes
Use very ripe bananas with lots of brown spots or black peels for best flavor and moisture.
Use regular creamy peanut butter, NOT natural – natural is too oily for proper swirling.
Don’t over-swirl the peanut butter – just 3-4 gentle figure-eight motions per layer.
Room temperature eggs mix more smoothly and create lighter texture.
Let bread cool completely before slicing for clean cuts and best texture.
Peanut butter can make toothpick test tricky, so check in multiple spots for doneness.
Warm an extra tablespoon of peanut butter and drizzle over cooled bread for bakery look.
Run knife under hot water and wipe dry between cuts for cleanest slices.
Toss chocolate chips with 1 tablespoon flour before folding in to prevent sinking.
Store wrapped tightly at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 3 months.
Bread tastes even better the next day once flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American