28 Reviews of Chocolaty Peanut Butter Banana Bread

From: Evil Genius

On Nov 21, 2005

OK, so I was going to invent my own version of this and post it here because I thought I had an original idea. Then I did a search and found a few of you were as crazy as me! Since I must tinker, I used 3/4 cup of natural chunky peanut butter and added 1 tsp of vanilla extract. I mixed it all up in my KitchenAid mixer and baked muffins for 25 minutes. This made 16 muffins and they are so unbelievably awesome! They rose high, have a very moist, dense quality and the flavors all come through in a very nice balance. I can't wait until the next batch of bananas gets too ripe to eat!

From: igolf

On Mar 2, 2008

Wonderful! I made this as muffins and they turned out great (I got 12 of them). I only used 1/2 cup of sugar and left out the nuts, but YUMMO! I'll make these again (the muffins, that is).

From: The Domestic Diva

On Dec 21, 2005

This is an excellent very flavorful banana loaf. I made mine with 3/4 c. extra crunchy Jiff Peanut Butter and added 3/4 c. pecan pieces and then topped with raw spanish peanuts before baking. Even the teenagers gave this a two thumbs up and my husband (being a HUGE fan of peanut butter, but not that much for bananas) RAVED about it. Great recipe, will definitely keep this one handy!

From: ~Jen~

On Jun 8, 2007

I used Better 'n Peanut Butter from the health food store which has 85% less fat than regular peanut butter - couldn't taste it at all though, like some other chefs here - think this would be better renamed Chocolaty Banana Bread. Tastes like a yummy chocolate chip cake!

From: Melvin'sWifey

On Apr 5, 2008

Goodness what a treat! I added extra peanut butter after reading reviews as I wanted to make sure it was tasted. Skipped the nuts and added more chocolate chips... but only had white/chocolate swirl chips on hand so used those and worked out great. I added about 1/8 cup ghiradelli baking cocoa to the mix for extra chocolate flavor so you can see in the picture I posted it looks darker and I believe this added a lot to it! I also used evaporated milk because I didn't have regular on hand. Didn't have self rising flour either so used the sub. below and it worked out great. This recipe makes for a perfect bundt cake and I'm sure it'll be gone before the weekend is over. Very moist and delicious.

From: CAMom49

On Dec 26, 2006

This recipe is a keeper! I reduced sugar to 1/2 cup, added 1 tsp of vanilla extract and used Trader Joe's miniature 3/8" peanut butter cups (1/2 cup) instead of semi-sweet chocolate pieces. The tiny peanut butter cups made for little islands of chocolate and peanut butter in the bread. I baked in a bundt pan for the suggested 45 minutes and the resulting product would have made a lovely gift if we hadn't inhaled it before I could wrap it. Very simple to assemble. I may begin buying bananas just to ripen so I can make this recipe! The miniature peanut butter cups made this a real hit with the family.

From: Cooksci

On Feb 22, 2006

Great recipe. As with most banana breads it works best with really ripe bananas. Bread was soft and moist with a perfect quick bread crown. Loved the mingling of peanut butter with banana with the tang of semi-sweet chocolate chips. Thanks for submitting the recipe!

From: newspapergal

On Jan 15, 2007

I enjoyed this quite a bit, and this is the first recipe I made in my new KA stand mixer! I used half whole-wheat and half regular flour (+ baking soda/powder/salt), I used crunchy PB and decreased the sugar to just a bit more than a half-cup. I made one good-sized loaf and 6 regular-sized muffins. The PB flavor isn't very strong, but that layer of flavor plus the banana and the chocolate chips is delicious.

From: sugar kitten

On Mar 9, 2009

This was pretty good, but could have been a tiny bit more moist. Was popular (everyone loves peanut butter, banana, and chocolate together!), but didn't quite get raves, so I'm not sure the next time I'll make it. I suggest using mini chips instead of regular ones, that worked well in mine.

From: Mark & Stacy

On Aug 21, 2007

Excellent!! So moist, good flavor. I couldn't really taste the peanut butter, so I may try a bit more of that next time. I used about a cup and a quarter of mashed bananas, since that's what I had. Also sifted the flour, since I had trouble with one other bread recipe lately and read somewhere that you should ALWAYS sift flour for bread. I usually only do that when it says. Also used about 1 and a half cups of chocolate chips, but left out the nuts. Mine had to bake for about an hour before the toothpick came out clean. I will make this again as soon as I have more bananas ready to go!