Chocolate Chip Peanut Butter Banana Bread
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Chocolate Chip Peanut Butter Banana Bread. Â Clearly I was experiencing some flavor combination cravings that wouldn’t be satisfied until I unleashed my experimental powers in the kitchen. Â And fortunately for me, and my family, the experiment paid off! Â Another delicious treat you can enjoy without too much guilt!
Providing healthier snacks for my kids is a priority. Â You already know I love experimenting with baked goods that are deceptively packed full of healthy ingredients. Â For example, my Chocolate Deception Cake, Lemon Zucchini Bread, Honey Olive Quinoa Cake, Healthy Peanut Butter Cookies, Orange Chocolate Hazelnut Bread, and Whole Wheat Peanut Butter Oatmeal Chocolate Chip Cookies, just to name a few.
So one afternoon I made a loaf of Peanut Butter Chocolate Banana Bread and we all enjoyed it as a family. Â Made with whole grains (your choice of spelt or whole wheat flour), honey, buttermilk, and coconut oil, this is another treat you can enjoy without all the guilt.
Chocolate Chip Peanut Butter Banana Bread Recipe
Let’s get started!
In a small bowl, combine the flour, baking soda, baking powder, and salt. Â Mash the bananas. Â In a large mixing bowl, combine the honey, brown sugar, eggs, coconut oil, and vanilla extract and beat until combined.
Add the peanut butter and beat until combined. Â Add the mashed banana and beat until combined. Â Add the buttermilk and beat until combined.
Add the flour mixture to the wet mixture gradually, folding it in with a rubber spatula just until combined.  Be careful not to over-stir.  Some small lumps of flour will remain and that’s okay.  Stir in the chocolate chips.  Grease a 9X5 inch loaf pan (I used Fat Daddio’s Loaf Pans)and pour the batter in.
Bake in an oven preheated to 350 degrees F for about 65 minutes, or until a toothpick inserted into the center comes out clean. Â Let the loaf sit in the pan for 5 minutes before removing and transferring to a wire rack to cool.
Chocolate Chip Peanut Butter Banana Bread
Ingredients
- 2 cups spelt, einkorn or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup raw honey
- 3/4 cup brown sugar
- 2 large eggs
- 1/3 cup coconut oil
- 1/2 cup natural unsweetened peanut butter , add an extra 1/4 cup if you prefer a stronger peanut butter flavor
- 1 cup mashed overripe bananas
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X5 inch loaf pan.
- In a small mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.In a large mixing bowl, add the honey, brown sugar, eggs, coconut oil, and vanilla extract and beat until combined.Add the peanut butter and beat just until combined then add the mashed banana and beat to combine. Add the buttermilk and beat until combined.Using a rubber spatula, fold the flour mixture into the wet mixture, being careful not to over-stir. Stir in the chocolate chips.Pour the batter into the prepared loaf pan and bake for about 65 minutes, or until a toothpick inserted into the middle comes out clean. Let the bread sit in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
