This Peanut Butter Chocolate Chip Banana Bread is a wholesome, flavorful breakfast loaf with ribbons of creamy natural peanut butter. Serve a thick slice warm or at room temperature with coffee, tea, or a glass of milk.
The loaf can be made refined-sugar free by using coconut sugar or pure maple syrup. It uses melted coconut oil for healthy fats and Greek yogurt for a boost of protein and extra moisture. For a richer treat, fold in dark chocolate chunks and finish with a light dusting of cinnamon.
Why You’ll Love This Healthy PB Swirl Banana Bread
This make-ahead banana bread is perfect for busy mornings: bake once and enjoy slices all week. Fans of peanut butter will love the nutty, creamy swirl throughout the loaf. The recipe relies on pantry staples and simple ingredients, so it’s easy to make anytime you have ripe bananas on hand.
A Soft, Nutty Loaf That Tastes Great and Is Lighter Too
The recipe uses all-natural peanut butter, coconut sugar (or maple syrup), and melted coconut oil for cleaner, more wholesome flavors without sacrificing texture. Greek yogurt keeps the crumb tender and adds a bit of protein, making each slice feel a little more substantial. Despite being lighter than traditional versions, the bread remains rich and satisfying.
How to Make Peanut Butter Chocolate Chip Banana Bread
No mixer is required. In a bowl, mash ripe bananas and whisk in natural peanut butter, coconut sugar, eggs, Greek yogurt, and vanilla until combined.
Stir in the dry ingredients — flour, baking soda, cinnamon, and salt — until just combined. Finally fold in melted coconut oil and dark chocolate chips. Adding the oil last helps keep it liquid and evenly distributed.
Pour the batter into a greased or parchment-lined loaf pan. Dollop additional peanut butter on top and use a knife to swirl it into the batter. Optionally sprinkle a pinch of cinnamon over the top.
Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the loaf to cool slightly before slicing so it sets and slices cleanly.
Everything You’ll Need
Peanut Butter Banana Bread Ingredients
- Ripe bananas
- Natural peanut butter
- Coconut sugar (or brown sugar / maple syrup)
- Eggs
- Greek yogurt (plain or vanilla)
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Melted coconut oil
- Dark chocolate chips
Substitutions & Tips
No peanut butter? Substitute almond, cashew, or sunflower seed butter.
No Greek yogurt? Sour cream works well as a one-to-one substitute to keep the loaf moist.
Swap for coconut oil? Use avocado, olive, canola, or vegetable oil if preferred.
Recipe
Peanut Butter Chocolate Chip Banana Bread
This peanut butter chocolate chip banana bread is a healthier breakfast option that still feels indulgent thanks to creamy peanut butter swirls and dark chocolate.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 4 small ripe bananas, mashed
- ¼ cup natural peanut butter
- ½ cup coconut sugar*
- 2 large eggs
- ½ cup Greek yogurt (plain or vanilla)
- ½ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup coconut oil, melted
- ½–¾ cup dark chocolate chips
- ¼ cup peanut butter for topping
Instructions
- Preheat oven to 425°F (220°C). Grease a loaf pan or line with parchment paper.
- In a mixing bowl, combine mashed bananas, ¼ cup peanut butter, coconut sugar, eggs, Greek yogurt, and vanilla. Whisk until smooth.
- Stir the dry ingredients into the wet: flour, baking soda, cinnamon, and salt. Mix until just combined.
- Add the melted coconut oil and dark chocolate chips, folding gently until incorporated.
- Pour batter into the prepared loaf pan. Add dollops of the remaining ¼ cup peanut butter on top and swirl with a knife. Sprinkle with a little cinnamon if desired.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for 45–55 minutes more, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool slightly before slicing. Store leftovers tightly wrapped at room temperature for 2–3 days or in the refrigerator for up to a week.
Notes
No coconut sugar? Brown sugar or pure maple syrup are good alternatives. If using maple syrup, reduce other liquids slightly.
Why start at high heat? The initial 425°F blast helps create a taller dome and improves the loaf’s final texture.
Nutrition
- Serving Size: 1 of 10 slices
- Calories: ~384 kcal
- Protein: ~9 g
- Fat: ~19 g
- Carbohydrates: ~48 g