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Peanut Banana Bread

"My family literally comes running when they smell this bread baking." Between the thick chocolate layer and the crumbly topping, this bread is simply scrumptious! Sherry Lee Columbus, Ohio
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    2 loaves (12 slices each)

Ingredients

  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon ground cinnamon
  • BATTER:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups semisweet chocolate chips

Directions

  • In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
  • Divide half of the batter between two greased 8x4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
  • Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts
1 slice: 257 calories, 12g fat (7g saturated fat), 38mg cholesterol, 128mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • sgronholz
    Mar 29, 2020

    This recipe is delicious! A family favorite and something we always enjoy.

  • pattiejean
    Apr 9, 2019

    I love this bread! It was a huge hit with my son also, and I'm making it again for a special breakfast treat for his birthday. Easy to make, moist, and delicious!! Can't go wrong with banana, chocolate, and peanut butter!

  • scwc
    Jan 4, 2015

    I love this bread. Very easy to make & full of flavor. I've made this many times & everyone loves it. Usually I double the recipe & use 1 regular sized bread pan then use the remaining batter in mini bread pans. Makes a nice gift & freezes well.

  • bookhamster
    Mar 20, 2013

    No comment left

  • sherrigs
    Nov 9, 2012

    I made this last Thanksgiving. It's very good, but next time I will omit the chocolate chips.

  • PerrieM
    Jul 31, 2012

    I made these in a bundt pan using same amounts (maybe couple more ripe bananas) My bananas were VERY ripe. It came out wonderful. I think I will do a variation on an apple crisp this way.

  • nickheather
    Jan 5, 2012

    This has to be one of my favorite bread recipes! I just love it!

  • menkens
    Nov 9, 2011

    Used banana flavoring instead of vanilla and used mini-chocolate chips and put into the batter. Made one loaf plus 6 muffins... was good the first day; but much bretter the 2nd! Also, did what a few others suggested and put the majority of the topping between the layers and covered the top and still had some left over.

  • lmdelzercox
    Nov 6, 2011

    I wonder if I did something wrong since everyone seems to like this so well . . . I halved the recipe to make only one loaf but otherwise made it exactly as specified. I cooked it for one hour and the toothpick came out clean. When I went to cut it, though, the entire inside was wet dough. I had to put it back in the oven and cooked it for another full 65 minutes just to get it to turn into bread! It was terrible! And then it didn't taste very awesome - very little banana or peanut butter flavor and extremely sweet. Maybe I should have tried muffins. I wouldn't make this one again - I would stick to the Cranberry Banana bread. Much better.

  • qgal
    Nov 4, 2011

    melt in you mouth delicious !