Peanut Butter Banana Bread is the most tender, moist banana bread infused with creamy peanut butter and topped with sweet chocolate chips and sea salt flakes.
Stop the presses! Is that still a thing? I guess not, it’s more like stop the ‘hit the publish button!’ This banana bread is about to be the best banana bread you’ve ever had in your whole dang life. Super tender, moist banana bread laced with creamy delicious peanut butter is amazing, but let’s take it to the next level. We’re going to top it with chocolate chips and sea salt flakes and call it a day because we just won bread.
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I feel like bananas are a lot like avocados. They’re not ripe for like 337 days and then you take a shower and they’ve browned on the kitchen counter. Luckily for us, we get to reap the benefits.
How to Make Peanut Butter Banana Bread with Salted Chocolate Chips
Get those gross bananas ready. No need to be disappointed you forgot to eat them. Of course you could always put them in a smoothie or make muffins, but Peanut Butter Banana Bread is a waaaay better idea.
Mix your dry ingredients separately first. I know, ugh, another dirty dish. But the key to making this banana bread like a tender fluffy cloud is not over mixing it when combining the wet and dry ingredients. Having the dry all mixed together already gets that done.
Sprinkle with chocolate chips before baking and tent the pan with aluminum foil. This will keep the top and sides from getting too brown, while allowing the insides to bake. Once the loaf is done baking, sprinkle with sea salt flakes (my current obsession!). The Maldon brand is my favorite.
Let it cool, slice it up and enjoy with an indulgent amount of butter or as is!
Peanut Butter Banana Bread with Salted Chocolate Chips
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter 1 stick room temperature
- ¾ cup packed light brown sugar (150g)
- ⅓ cup creamy peanut butter Natural Creamy Jif is my favorite!
- 2 large eggs
- ⅓ cup full fat sour cream (80g)
- 3 large bananas very ripe
- 1 teaspoon pure vanilla extract
- ½ cup semi sweet chocolate chips
- 1 teaspoon sea salt flakes
- Prep: Preheat the oven to 350°F and move the rack to the bottom third position. Grease a 9x5-imnch loaf pan or line with parchment paper and set aside.
- Mix: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Using a standing mixer fitted with the paddle attachment (or a handheld mixer and large bowl), beat the butter and brown sugar on medium high speed for 1 minute until smooth. Add the bananas and peanut butter and beat for another 30 seconds - mixture will look curdled, but it will come together.
- Lower the speed to medium and add the eggs one at a time, beat well after each addition. Add the sour cream and vanilla extract on until combined. Reduced the speed to low and slowly add the dry ingredients until flour is fully incorporated but mix as little as possible.
- Bake: Transfer the batter into the loaf pan and sprinkle with chocolate chips. Tent the pan with aluminum foil and bake covered for 30 minutes, then remove the foil for the remaining 30 minutes (60-65 minutes total cooking time). To check the doneness, insert a toothpick into the center of the loaf. If it comes out clean or just a little crumbly, the bread is done.
- Remove from the oven, sprinkle with sea salt flakes and let cool completely before slicing.