Peanut Butter Banana Bread

A baker named Joy has a blog, which is amazing, along with everything she makes.

I encourage all of you to visit the site after you read this post as you wait for this banana bread to bake. 

This banana bread is based off the peanut butter banana bread on Joy’s blog.  


Peanut butter + bananas…and I threw in mini chocolate chips to hit the grand slam. 

Because the mini chocolate chips are just sooo teeny and fun.

It just had to be done.


I recently made this bread when I was visiting home. My family (over 12 people) were staying in our house for the weekend.  

A lot of mouths to feed.

It is always good to have a homemade bread cut and ready to be nibbled on by anyone who passes through the kitchen. Whether it be my active little niece who will eat anything my mom gives her, or my brother-in-law with a runner's roaring appetite. This is sure to please.

The bread is soft and the nuts give it a bit of crunch.

Make it this weekend! 

Peanut Butter Banana Bread

Makes: one 9×5-inch loaf or two smaller-sized loaf pans

(recipe from

  • 1 ½ cups mashed ripe bananas (about 2-3, depending on the size)
  • 1/3 cup vanilla fat free yogurt
  • 1/3 cup creamy all-natural peanut butter (JIF natural)
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • ½ cup granulated white sugar
  • ½ cup brown sugar
  • 1 cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • ¼ cup ground flaxseed meal (the bread still works without this)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • ¼ cup chopped raw peanuts, roasted —> in the oven for about 10 minutes at 400 degrees (can also use pecans or walnuts, roasted)
  • Big handful ofmini chocolate chips (optional), plus extra if you want to sprinkle some on top of the batter before you bake it.


- Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour your loaf pans (one 9×5-inch loaf pan). Set aside.

- In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, cinnamon and allspice.

- In another bowl, whisk together the mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs. Whisk in sugars. Blend mixture until no sugar lumps remain.

- Pour the wet mixture into the bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain.

- Fold in the chopped nuts and mini chocolate chips. Pour the batter into the prepared baking pans.  Sometimes I like to sprinkle more mini chocolate chips on top of the batter before I bake it. 

- Bake for 55 to 65 minutes (or until a skewer inserted into the center of the loaf comes out clean). Remove from the oven and allow to cool in the pan for about 20 minutes.  To take the bread out of the pan, run a butter knife along the edges of the pan and invert the bread onto a wire rack.  Let cool completely. 

Storing the bread:  After it is cooled, I wrap the bread with plastic wrap and put it in the refrigerator. Then, when I am ready to eat it or serve it, I slice it.  The leftovers I keep it in a container in the refrigerator.  This bread can also keep at room temperature for up to 4 days.  Or, you can wrap it and store it in the freezer.

Wrap the bread in plastic wrap and tie a ribbon around it, making a bow. It makes a great gift.


peanut butter, banana, chocolate… 

I bet they serve this in heaven.