Chocolate Chip Banana Bread


A moist and addictive Chocolate Chip Banana Bread with Peanut Butter! 

sliced chocolate chip banana bread

I know it sounds cliché, but there really is no better use for over-ripe bananas than to make them into a cake of some sort. I usually reserve such bananas for my Classic Banana Cake with Cream Cheese Frosting, but as I was feeling a bit indulgent today, I thought a Chocolate Chip Banana Bread was more fitting. And I should confess that this recipe also contains peanut butter!

chocolate chip banana bread on wire rack

Bananas are a staple item in our home, always in the fruit bowl, always sliced up for the children at breakfast, and always a lifesaver when the children are suddenly hungry between meals and need something nutritious to snack on.

But sometimes we get distracted by other foods on offer, or the bananas start to ripen more quickly than expected. When this happens, I frequently peel and freeze the bananas in zip-lock bags, ready to be used later in a smoothie or even defrosted and mashed to use in baking.

We have a tiny ice-box as a freezer (common in many old Swiss homes), and it is filled to the brim with packets of frozen eggwhites, bananas and random berries.

sliced chocolate chip banana bread on wire rack

I’m not quite sure what the difference is between a banana bread and a banana cake – I think the former is more dense and bread-like in texture, whilst the latter is essentially a cake which uses bananas to sweeten and moisten the cake. But both terms are often used interchangeably and, I think, banana bread is the more widely used term.

I love to serve this Chocolate Chip Banana Bread still warm from the oven. So comforting on a cold day like today in Zurich (it’s -6°C today!).

Chocolate Chip Banana Bread

chocolate chip banana bread

5 from 3 reviews

A moist and addictive Chocolate Chip Banana Bread with Peanut Butter! 

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Makes 1 loaf


  • 75g (1/3 cup) crunchy peanut butter (see Kitchen Notes below)
  • 125g (1 stick plus 1 tablespoon) unsalted butter, softened
  • 200g (1 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 200g (1 1/3 cup) plain flour
  • 1 teaspoon baking soda
  • pinch of fine salt
  • 3 large very ripe bananas
  • 1 large ripe, but firm, banana
  • 100g (1/2 cup) chocolate chips (milk or dark)


  1. Preheat the oven to 180°C (355°F).
  2. Line a loaf tin with a 1 litre (4 cup) capacity with baking paper.
  3. Place the peanut butter into a small saucepan and heat gently over a low heat, just until it has warmed through and has become runnier in texture. Set aside to cool slightly while you get on with the rest of the recipe.
  4. Measure the flour, baking soda and salt into a bowl.
  5. Cream the butter and sugar together using a stand mixer or electric beaters.
  6. Add the vanilla extract.
  7. Add one egg, followed by a tablespoon of the flour mixture. Beat until everything is incorporated.
  8. Add the second egg, and then slowly beat in the rest of the flour mixture.
  9. Mash the ripe bananas and add this to the batter. Mix everything together.
  10. Stir through the chocolate chips.
  11. Pour the warmed peanut butter into the batter, and use a wooden spoon to gently marble it by folding it through once or twice. You don’t want to fully mix the peanut butter into the batter.
  12. Pour the batter into the loaf tin.
  13. Slice the firm banana in half lengthways and arrange it on top of the batter.
  14. Bake for about 1 hour, or until a skewer inserted in the middle of the cake comes out clean. The baking time will depend on the shape of your loaf tin – some are wider or taller than others.
  15. Remove the cake tin to a wire rack to cool for about 10 minutes, before carefully unmoulding the cake and letting it cool completely on the wire rack.
  16. Serve warm or at room temperature.

Kitchen Notes

I like to use crunchy peanut butter to give the cake a bit of texture, but smooth peanut butter works just as well.


  • Serving Size: Makes approx 10 slices
  • Calories: 392
  • Sugar: 32.4g
  • Sodium: 174.5mg
  • Fat: 18.2g
  • Carbohydrates: 54.3g
  • Fiber: 2.9g
  • Protein: 6.3g
  • Cholesterol: 64.1mg

Did you make this recipe?

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  1. Lizzie 1 March 2018

    Yum, my son loved smashing up bananas for a cake at the weekend, but banana and peanut butter sounds amazing!

    • Eat, Little Bird 1 March 2018

      Oh yes, my son loves to do that too! We have a mini potato masher just for this task 🙂

  2. Chris 1 March 2018

    Firstly your photos are so gorgeous I nearly shed a tear. Secondly banana bread is my all time fav. But the addition of chocolate chips!? Wow, gotta try this!!

  3. Emily 1 March 2018

    What a stunning banana bread! Totally pinned this to my bread board!

  4. Amy | The Cook Report 2 March 2018

    This looks beautiful, love the chocolate chips in there 🙂

  5. Savita 2 March 2018

    This bread looks so decadent. Pinning!


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