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Peanut Butter Chocolate Chip Banana Bread

Peanut butter chocolate chip banana bread with a peanut butter ribbon swirl and melted chocolate chips baked into a moist, golden loaf. Triple flavor banana loaf—banana, peanut butter, and dark chips—finished with extra peanut butter swirls on top for a bakery-style crumb.
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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
Ingredients Equipment Method Notes

Ingredients
  

Banana batter base
  • 3 ripe bananas
  • 0.5 cup creamy peanut butter
  • 0.33 cup butter melted
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Chocolate and swirl
  • 1 cup dark or semi-sweet chocolate chips
  • 2 tbsp extra peanut butter for swirling on top

Equipment

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

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, ensuring the edges are coated so the loaf releases cleanly.
  2. Whisk the mashed bananas, peanut butter, melted butter, sugar, eggs, and vanilla until smooth and fully combined, with no banana lumps visible.
  3. Fold in the all-purpose flour, baking soda, and salt just until the batter looks cohesive and you no longer see dry streaks.
  4. Fold in the dark or semi-sweet chocolate chips, distributing them evenly through the batter.
  5. Pour the batter into the loaf pan and dollop 2 tablespoons extra peanut butter across the top in small spoonfuls.
  6. Swirl the extra peanut butter through the batter with a knife using 4–6 gentle passes, creating visible ribbons.
  7. Bake for 60–70 minutes at 350°F until the top is deeply golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Cool the loaf in the pan for 15 minutes, then turn out and slice only once fully cooled so the chocolate stays set and the crumb holds together.

Notes

For best texture, use very ripe bananas (freckled and soft) and fold the batter until just combined—overmixing can make the crumb tough. Store at room temperature covered for 2 days or refrigerate up to 5 days. Freeze sliced portions up to 2 months (wrap tightly). For a nut-free option, replace peanut butter with sunflower seed butter and swirl the same way.