Save to Pinterest One Saturday morning, I had three bananas going brown on the counter, half a jar of peanut butter in the pantry, and a craving for something that felt like both breakfast and dessert. I started mashing bananas without a real plan, then spotted the oats and chocolate chips tucked behind the flour. What came out of the oven an hour later was so good my neighbor asked for the recipe through the kitchen window. That's how this banana bread was born.
I brought this to a potluck once, still warm and wrapped in a kitchen towel. By the time I turned around to grab a plate, half the loaf was gone and someone was taking a photo of the crumb. A mom with two kids asked if it was healthy enough for school lunches. I said yes, even though I'd just watched her son eat three slices with visible chocolate on his cheeks.
Ingredients
- All-purpose flour: The backbone of the loaf, giving it structure without weighing it down, and I never sift it for quick breads.
- Old-fashioned rolled oats: They add texture and a slight nuttiness that makes this feel more substantial than regular banana bread.
- Baking soda and baking powder: Together they create the perfect rise, and the baking soda reacts with the acidity in the bananas for extra lift.
- Salt: Just enough to balance the sweetness and make the chocolate chips pop.
- Ground cinnamon: A warm backdrop that plays nicely with bananas and peanut butter without shouting.
- Ripe bananas: The browner and spottier, the better, since they mash easily and bring natural sweetness and moisture.
- Creamy peanut butter: It melts into the batter and creates pockets of rich flavor, and I always use the kind that needs stirring.
- Light brown sugar: Adds a hint of molasses and keeps the crumb tender and moist for days.
- Neutral oil: Canola or sunflower works beautifully, keeping the loaf soft without any greasy feeling.
- Large eggs: They bind everything together and give the bread a sturdy but tender crumb.
- Pure vanilla extract: A little goes a long way, rounding out all the flavors so nothing tastes flat.
- Semisweet chocolate chips: They melt into gooey pockets, and I always save a few to press into the top before baking.
- Chopped roasted peanuts: Optional but highly recommended for crunch and a double hit of peanut flavor.
Instructions
- Preheat and prep your pan:
- Set your oven to 350°F and grease a 9x5 inch loaf pan, then line it with parchment for easy lifting. This step saves you from prying out stuck edges later.
- Mix the dry ingredients:
- Whisk together flour, oats, baking soda, baking powder, salt, and cinnamon in a large bowl until evenly distributed. The oats will look like little flakes swimming in the flour.
- Combine the wet ingredients:
- In another bowl, mash your bananas with a fork until mostly smooth, then whisk in peanut butter, brown sugar, oil, eggs, and vanilla. It should look creamy and smell like a peanut butter banana smoothie.
- Bring it together:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined, with a few flour streaks still visible. Overmixing makes the bread dense and tough, so stop sooner than you think.
- Fold in the good stuff:
- Stir in chocolate chips and peanuts, saving a small handful for the top if you want it to look bakery pretty. The batter will be thick and chunky.
- Fill and top the pan:
- Scrape the batter into your prepared pan and smooth the surface with the back of a spoon, then scatter reserved chocolate chips and peanuts on top. They'll sink slightly and create a gorgeous crust.
- Bake until golden:
- Slide the pan into the oven and bake for 50 to 55 minutes, until a toothpick comes out with a few moist crumbs clinging to it. The top should be deeply golden and smell like toasted peanut butter.
- Cool before slicing:
- Let the loaf rest in the pan for 10 minutes, then lift it out using the parchment and set it on a wire rack. Wait until it's completely cool before slicing, or the center will be gummy.
Save to Pinterest The first time I made this, I ate a slice standing at the counter while it was still too hot, and the chocolate melted all over my fingers. My husband walked in, saw my face, and said nothing, just cut himself a thick slab and joined me. We didn't sit down or use plates. Sometimes the best meals are the ones you don't plan, the ones that happen in the quiet between the oven timer and the rest of the day.
How to Know When It's Done
Banana bread can be tricky because it stays moist in the center even when fully baked. I look for a deep golden top, edges that pull slightly away from the pan, and a toothpick that comes out with a few damp crumbs, not wet batter. If the top is browning too fast, tent it loosely with foil for the last 15 minutes. The smell will also shift from raw batter to toasted oats and caramelized sugar when it's ready.
Storing and Freezing
Once completely cool, wrap the loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to three days. It actually tastes better on day two when the flavors settle and the crumb softens. For longer storage, wrap individual slices in plastic, then slide them into a freezer bag and freeze for up to two months. Thaw at room temperature or pop a slice in the toaster for a quick warm treat.
Swaps and Variations
You can swap the peanut butter for almond butter or sunflower seed butter if you're avoiding peanuts, though the flavor will be milder. Dark chocolate chips work beautifully if you want a less sweet bite, and you can stir in shredded coconut, dried cranberries, or even a handful of chopped walnuts. I've also added a swirl of extra peanut butter on top before baking, dragging a knife through it for a marbled look that bakes into a glossy, nutty crust.
- Try stirring in a handful of mini chocolate chips so every bite has melty pockets.
- Use maple syrup in place of half the brown sugar for a deeper, earthier sweetness.
- Top with a sprinkle of flaky sea salt before baking to balance the chocolate and peanut butter.
Save to Pinterest This banana bread has become my answer to lazy mornings, surprise guests, and the need for something homemade without much fuss. I hope it finds a spot in your kitchen the way it has in mine.
Common Recipe Questions
- → Can I make this bread without peanut butter?
Yes, you can substitute almond butter or sunflower seed butter for a different flavor profile while maintaining the same texture and moisture.
- → How should I store leftovers?
Wrap the bread tightly and store at room temperature for up to 3 days. For longer storage, freeze wrapped portions for up to 2 months.
- → What's the best way to know when it's fully baked?
Insert a toothpick into the center; it should come out with a few moist crumbs. Bake for 50–55 minutes total, and cool in the pan for 10 minutes before transferring to a wire rack.
- → Can I add extra peanut butter for more flavor?
Absolutely. Swirl 2 tablespoons of additional peanut butter on top of the batter before baking for enhanced richness and depth.
- → Is this suitable for those with nut allergies?
You can make it nut-free by using sunflower seed butter instead of peanut butter and omitting the chopped peanuts garnish. Always verify chocolate chip packaging for potential allergens.
- → What oil works best for this bread?
Neutral oils like canola or sunflower oil work well. They provide moisture without overpowering the other flavors in the bread.