Save My kitchen counter was drowning in brown bananas last Tuesday—that glorious stage where they're speckled and sweet enough to make anything taste better. I'd been craving something substantial, not just another basic banana bread, and that jar of peanut butter caught my eye. The house filled with this incredible warm scent, like a bakery crossed with a cookie shop, and my roommate wandered in asking what I was making.
Last weekend I brought this loaf to my sister's house, and her kids—usually suspicious of anything with visible oats—devoured three slices between them. My brother-in-law actually paused mid-bite to ask if I'd used some secret ingredient, because the peanut butter flavor comes through so subtly but perfectly. It's become my go-to when I need something that feels special but doesn't require half the day in the kitchen.
Ingredients
- 1 ½ cups all-purpose flour: The foundation that holds everything together—measure by spooning into your cup and leveling off for accuracy
- 1 cup old-fashioned rolled oats: Use these instead of quick oats for better texture—they stay tender but give you those lovely chewy pockets throughout
- 1 tsp baking soda: Works with the acidic bananas to create lift, making sure your bread isnt dense or flat
- ½ tsp baking powder: Extra insurance for a nice rise in the oven
- ½ tsp salt: Enhances all the flavors and balances the sweetness
- 1 tsp ground cinnamon: Adds warmth that pairs beautifully with both banana and peanut butter
- 3 medium ripe bananas: The blacker and uglier, the better—they should mash easily with zero resistance
- ½ cup creamy peanut butter: Use a natural brand for the best flavor swirl, though regular works fine too
- ½ cup light brown sugar: Adds moisture and a deeper caramel note than white sugar alone
- ¼ cup neutral oil: Keeps the bread tender without overpowering the other flavors
- 2 large eggs: Room temperature eggs incorporate better and help create structure
- 1 tsp pure vanilla extract: Don't skip this—it rounds everything out beautifully
- ¾ cup semisweet chocolate chips: Semi-sweet balances the sweet bananas without becoming cloying
- ¼ cup chopped roasted peanuts: Optional but worth it for that salty crunch contrast against the sweet chocolate
Instructions
- Get your oven ready:
- Preheat to 350°F and grease a 9x5-inch loaf pan thoroughly, then line with parchment paper—that little overhang makes removing the bread effortless later
- Whisk your dry mix:
- In a large bowl, combine flour, oats, baking soda, baking powder, salt, and cinnamon until everything is evenly distributed
- Mash your wet ingredients together:
- In another bowl, combine those speckled bananas with peanut butter, brown sugar, oil, eggs, and vanilla, whisking until completely smooth
- Combine the mixtures gently:
- Pour the wet ingredients into the dry and fold with a spatula just until no flour streaks remain—some lumps are perfectly fine and will disappear during baking
- Add the good stuff:
- Fold in chocolate chips and most of the peanuts, keeping a small handful back for the top where they'll get toasty and golden
- Bake to perfection:
- Pour batter into your prepared pan, smooth the top, sprinkle with those reserved chips and nuts, then bake for 50 to 55 minutes until a toothpick comes out with moist crumbs clinging to it
- Patience pays off:
- Let it cool in the pan for exactly 10 minutes before using that parchment sling to transfer it to a wire rack—slicing too soon will give you a gummy center
Save This bread became my comfort during those first few months of living alone, when I needed something warm and waiting in the kitchen after long days. There's something so satisfying about slicing into your own baking, seeing those chocolate chips melted into little pools, and knowing you made that happen.
Make It Your Own
Sometimes I swirl extra peanut butter on top before baking—just drop it in spoonfuls and drag a knife through gently. The way it gets slightly golden and creates these ribbons of creamy intensity throughout the bread is absolutely worth the extra minute.
Storage Secrets
This bread actually improves on day two, once the flavors have had time to meld and the texture settles. Wrap it tightly in plastic and keep it at room temperature for up to three days, though honestly, it rarely lasts that long in my house.
Freezing For Later
I slice the whole loaf before freezing, wrapping each slice individually in plastic then popping them all into a freezer bag. This means I can grab one slice at a time and either let it thaw on the counter or warm it directly in the toaster oven for that fresh-baked taste.
- Dont forget to label your freezer bag with the date—this keeps for up to two months
- If you're allergy-conscious, check your chocolate chips since many brands process nuts in the same facility
- Sunflower seed butter makes an excellent substitute if you need to keep it nut-free for school or allergies
Save There's nothing quite like the smell of this bread wafting through the house, making even the most ordinary Tuesday feel like a special occasion. Grab a slice while it's still slightly warm and you'll understand exactly what I mean.
Recipe FAQ
- → Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can substitute quick oats, though the texture may be slightly less hearty. Old-fashioned oats provide better structure and a more satisfying chew in the finished loaf.
- → How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. It should come out with a few moist crumbs clinging to it, but not wet batter. The top should be golden brown and firm to the touch.
- → Can I make this without peanut butter?
Yes, you can substitute almond butter, sunflower seed butter, or even coconut butter. Each alternative will slightly change the flavor profile while maintaining the moist texture.
- → Should I use ripe or overripe bananas?
Use bananas that are fully ripe with brown spots on the peel—they're sweeter and mash more easily. Overripe bananas work exceptionally well and provide the best moisture content.
- → Can I add mix-ins beyond chocolate chips?
Absolutely! Chopped walnuts, pecans, dried cranberries, or even shredded coconut work beautifully. Keep total add-ins to about 1 cup to maintain proper batter consistency.
- → How should I store this bread?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices for up to 2 months.