Peanut Butter Banana Bread with Dark Chocolate Chips Recipe
A soft, moist, vegan banana bread swirled with peanut butter and packed with melty dark chocolate chips for maximum indulgent energy.
Ingredients
- 3 ripe bananas mashed like Monday motivation
- 1/3 cup natural peanut butter creamy or chunky, you do you
- 1/3 cup coconut oil melted, not moody
- 1/2 cup brown sugar packed with sweet, sweet love
- 1/4 cup plant-based milk almond, oat, or “whatever’s left”
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon optional but recommended
- 1/2 cup dark chocolate chips or more—don't let anyone limit your joy
Instructions
- Preheat oven to 350°F (175°C). Line or grease loaf pan like a domestic goddess with boundaries.
- Mash bananas in a large bowl. Add peanut butter, melted oil, sugar, milk, and vanilla. Whisk until smooth-ish.
- In another bowl, mix flour, baking soda, salt, and cinnamon. Combine dry into wet and stir with gentle defiance.
- Fold in chocolate chips with the grace of someone who absolutely deserves them.
- Pour batter into the loaf pan. Smooth it like your forehead after ignoring texts.
- Bake for 55 minutes, or until a toothpick comes out mostly clean—melty chocolate doesn’t count.
- Cool for 10 minutes in the pan. Then remove, slice, and serve with smug satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 9%
- Magnesium: 6%
- Vitamin B6: 12%
- Potassium: 10%
- Folate: 7%
Additional Notes/Tips
- Want extra peanut butter flair? Swirl 2 tablespoons on top before baking—hello, drama.
- Use maple syrup instead of sugar for a natural sweetener flex.
- Go gluten-free with a 1:1 flour blend—because dietary restrictions deserve good banana bread, too.
- Add crushed peanuts on top for crunch and confidence.
- Store leftovers in an airtight container, or pretend you’ll have leftovers.