You’ve never tasted a banana bread quite like this one.

Chai Spiced Banana Bread has all the cozy taste of my favorite Chai Tea baked into the familiarity of a classic banana bread.

SAVE THIS EASY BANANA BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

The word “chai” literally means “tea”, but this banana bread doesn’t actually contain any tea. It gets its chai flavor from the spices we use in the quick bread. We took the traditional spices used in masala chai tea recipes, including cardamom and ginger, and mixed them into a moist banana bread.

The result is a sweet bread bursting with banana flavor and the perfect kick of spice. A slice of Chai Banana Bread is the perfect accompaniment for a cup of hot black tea or coffee.

What do I need?

This banana bread recipe starts with a straightforward banana bread batter made of these ingredients:

• Mashed bananas
• Greek yogurt
• Butter
• Eggs
• White sugar
• Brown sugar
• Flour
• Baking soda
• Salt

The Chai Spices are mixed into the batter along with the dry ingredients. Here’s what I use to create an authentic chai flavor.

• Cardamom
• Cinnamon
• Ginger
• All spice

You might remember that I use a similar spice blend to make these amazing Chai Snickerdoodles and this Chai Spiced Pumpkin Cake. It really is such an irresistible combination!

After baking, you’ll mix together these ingredients to create an easy banana bread glaze:

• Confectioners sugar
• Vanilla extract
• Milk

Tips & Tricks

• Ripe bananas are best! As with most banana quick bread and muffin recipes, the riper the banana, the sweeter and moister the finished bread will be. Choose bananas with a few brown spots for best flavor. They’re easier to mash too! Make sure they aren’t completely brown and overripe as those can be too mushy.
• Do not overmix. Mixing the batter too vigorously over activates the gluten proteins in the flour resulting in a dense, tough quick bread. You only need to stir in the dry ingredients until no big lumps of flour are visible. It’s okay if the batter isn’t perfectly smooth or completely mixed.
• Storing: Store baked cooled banana bread wrapped in foil. Place the foil wrapped loaf in a zip top bag. Squeeze out excess air to preserve freshness and moisture.

Can it be frozen?

Chai Banana Bread is a freezer friendly recipe. Feel free to make two loaves at once so you have one to freeze for later! Wrap the bread in foil then place in a zip top freezer bag before freezing. It keeps well in the freezer for up to 3 months.

Let frozen chai spiced banana bread thaw on the countertop or in the fridge overnight before eating.

Banana Recipes

Bananas really are nature’s gift to bakers. They deliver sweetness, moisture and flavor all in one naturally wrapped package.

If you love banana bread recipes, add this Brown Butter Rum Banana Bread to your list to make next. The browned butter and rum are a perfect complement to the sweet banana flavor. For an even sweeter banana loaf, you’ll adore my recipe for Double Chocolate Banana Bread.

There’s so much more you can do with extra bananas than just make bread. This Blueberry Banana Smoothie Bowl is an ideal power breakfast for a busy morning! Or make a batch of Almond Banana Overnight Oats for a nutritious (and delicious) start to your morning.

On the more indulgent end of the spectrum of banana recipes, there’s this decadent Banana Split Ice Cream Cake and this Peanut Butter Upside-Down Banana Cake. Both are impressive banana desserts and easier to make than you might think!

Bread Recipes

There’s nothing like the smell and taste of freshly baked bread. Checkout a few more of our most popular bread recipes, from easy quick breads to impressive savory loaves.

• English Muffin Bread
• Blueberry Lemon Bread Recipe
• Grandma’s Easy Homemade Italian Bread Recipe
• Pineapple Bread
• Easy Parmesan Bread Bites Recipe
• Copycat Texas Roadhouse Rolls
• Copycat Olive Garden Breadsticks
• Cheddar Bay Biscuits

This recipe has been lightly adapted from My Recipes.

This Chai Banana Bread is all the comforts of your favorite banana bread made even better with the spices of chai.

Print

Chai Banana Bread

This Chai Banana Bread is one of your favorite comfort foods made even better with the delicious spices of chai. It's a flavor explosion in every bite!

Course Breakfast

Cuisine American

Keyword Banana Bread, Chai, Chai Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Calories 248kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• silicone spatula
• Mixer
• 9 X 5-inch loaf pan

Ingredients

• 1 ½ cups mashed banana about 3 medium
• ⅓ cup Greek yogurt
• 5 tablespoons butter melted
• 2 eggs
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ teaspoon ground cardamom
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon allspice
• 1 ¼ teaspoons pure vanilla extract divided
• ⅓ cup confectioners' sugar
• 1 ½ teaspoons milk

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X5-inch loaf pan by spraying it with cooking spray.
• In a mixing bowl, combine bananas, yogurt, melted butter eggs, and 1 teaspoon of the vanilla. Mix until just blended. Add sugars and mix until combined.
• In a medium bowl, whisk together flour, baking soda and salt.
• In a small bowl, mix together the cardamom, cinnamon, ginger and allspice. Add 1 1/2 teaspoons of the mixture to the flour and mix until thoroughly combined.
• Add dry ingredients to the banana mixture and mix until just combined. Pour batter into prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Allow pan to cool on a wire rack for 10 minutes before removing the bread to cool completely.

Glaze

• In a small bowl, mix together the confectioners' sugar, remaining spice mixture, remaining 1/4 teaspoon vanilla, and milk until completely combined. Drizzle over the bread.
• After glaze has set, store tightly wrapped in foil and place in a zip top bag with the air removed.

Nutrition

Serving: 1slice | Calories: 248kcal | Carbohydrates: 45g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 219mg | Potassium: 162mg | Fiber: 1g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

This recipe was originally published 11/19/12. It has been updated in format and with pictures on 3/24/22.

The post Chai Banana Bread appeared first on 365 Days of Baking.

Are you a reader?

*This post contains an affiliate link(s).

I used to be. I mean, I do still read, but I haven’t sat down with a book since we were living in New Hampshire which was about 5 years ago.

It was an older book sitting on the shelf of our furnished rental and for the life of me, I can’t even remember the name of it or who the author was.

Eeks, if my high school English teachers only knew.

I haven’t even read 50 Shades of Grey, nor have I seen the movie. Or any other of the books in the series for that matter.
There was just so much hype about it, that I didn’t want to be one to jump on the bandwagon and read it because it was the “in” thing to do.

SAVE THIS DOUBLE CHOCOLATE BANANA BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I loved reading as a kid. My favorites were The Boxcar Children and all of the Judy Blume books. Have you read any of them?

I remember when everyone was passing Forever around in junior high.
It got so that those of us who hadn’t read it yet knew the best page numbers because it was all the girls talked about.
Ah, the good ol’ days.

And I love holding a book. I don’t want to read it on an iPad, my phone or a computer.
Give me a fat hardcover so that I can hold it and turn the pages before heading off to bed.
Ok, just talking about it makes me want to go grab a book.

On another note, I had company today while photographing this Double Chocolate Banana Bread.
Winnie, my daughter’s cat, who you may well remember from her antics in this post was patiently waiting for her slice.

Surprisingly though, this is as far as she crept up on to the table. I think she knew had she put all four paws on, that she was headed for the water bowl.

My rule is that if she jumps on the table or the counters, I dip her two front paws in the dog’s water bowl and she loves it (said sarcastically as I could). Haha

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Items you’ll need to make this Double Chocolate Chip Banana Bread recipe –

• 9 X 5-inch loaf pan
• Baker’s Joy Baking Spray
• ripe bananas, but not too ripe. Yellow bananas with quite a few brown spots are good, but not completely browned.
• Glass bowls for mixing. I love these.
• GIR spatula – the best for getting every last bit of batter out of the bowl!
• This cooling rack when you remove it from the pan and before serve it or wrap it in foil to serve later.

How to make Chocolate Chocolate Chip Banana Bread –

• grease and flour your 9 x 5-inch baking pan with a baking spray or grease with butter and dust with flour. It will make it SO much easier to remove it.
• Don’t use overripe bananas. You want ones that are still a little yellow with brown spots.
  If your bananas are really brown, leaky and have attracted fruit flies then it’s probably time to toss them as the flies could have laid some eggs. I know, it’s not fun to discuss, but it’s reality.
• Whisk all of your dry ingredients together in a large bowl and your wet ingredients together in a medium bowl.
• Add the wet ingredients to the dry and then mix until JUST combined. You don’t need to mix to the point where the whole batter is moist – there can be some dry ingredients left.
  The more you mix, the more gluten is created which in turn makes it more dense and chewy.
  So, a good rule of thumb is stir until just moistened.
• Pour the batter into the prepared baking pan and then gently spread to evenly disperse the batter.
• Bake for 55-60 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
• Cool the bread into the pan for at least 10 minutes before turning out on to a cooling rack to cool completely.
• I’ve found that this Double Chocolate Chip Banana Bread recipe tastes best and slices best after it’s been wrapped in plastic wrap and tin foil and left to sit overnight.
  Just imagine how delicious that first slice will be with your morning cup of coffee or tea!

Enjoy the bread…

If you make this Double Chocolate Banana Bread, please be sure to tag @365daysofbaking on Instagram and use the hashtag #365daysofbakingandmore. I’d love to see it!

Now that I’ve got you thinking about chocolate, you might be interested in these Easy Chocolate Bear Claws. They’ll be a great addition to any breakfast menu.

You can’t go wrong with chocolate chip cookies and these Soft and Chewy Chocolate Chip Cookies made with pudding mix are perfect for dipping into a cold glass of milk.

Too hot outside and looking for some double chocolate to drink? Then this Double Chocolate Malted Milkshake recipe has your name written ALL over it. Admittedly, I have a hard time sharing when I make it.

When the weather turns cold you can make this Chocolate Covered Cherry Hot Chocolate. The cherry and chocolate flavor combination is out of this world and really does taste like you’re drinking a chocolate covered cherry.

You can even eat chocolate for breakfast when you make this Chocolate Croissant Baked French Toast. You’ll be sure to surprise the kids and bring smiles to their faces when they wake up to this one morning!

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Double Chocolate Banana Bread

This Double Chocolate Banana Bread - is the banana bread you grew up with, but now it's even better with unsweetened cocoa and semi-sweet chocolate chips!

Course Breakfast

Cuisine American

Keyword Banana Bread, Double Chocolate, Double Chocolate Banana Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 9 slices

Calories 455kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour divided
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon Kosher salt
• 4 medium ripe bananas mashed
• 2 eggs
• ½ cup unsalted butter melted
• ¼ cup milk
• 1 ½ teaspoons pure vanilla extract
• 1 ¼ cup semi-sweet chocolate chips divided

Instructions

• Preheat oven to 350 degrees F. and prepare a 9 X 5-inch bread pan by greasing it with butter and lightly flouring it.
• In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, cinnamon, baking powder, baking soda, and salt.
• In a medium bowl, mix together the bananas, eggs, melted butter, vanilla and rmilk.
• Add wet ingredients to dry and mix until just incorporated.
• Gently fold in 1 cup of the semi-sweet chocolate chips.
• Pour into prepared loaf pan and spread to even out.
• Scatter the remaining 1/4 cup semi-sweet chocolate chips on top of batter.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when stored in tin foil overnight and eaten the next day.

Nutrition

Serving: 1g | Calories: 455kcal | Carbohydrates: 60g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 149mg | Potassium: 334mg | Fiber: 4g | Sugar: 32g | Vitamin A: 390IU | Calcium: 73mg | Iron: 3.8mg

I used to rate everything I made on a scale of 1 – 4 and this Double Chocolate Banana Bread earned 3 rolling pins.
We liked it.

I like love banana bread and this one might just be my favorite.
You can even make French toast with it.
And I like love chocolate. This recipe is my favorite and is the most popular one on the blog, too!
However, I just don’t think I like chocolate in my banana bread.

Sometimes, things just shouldn’t be brought together.
Like Swedish Fish and Oreos.
NOOOOO!!!!

The rest of the family really liked this Double Chocolate Banana Bread though and will probably want me to make it again which I will, I just think the chocolate overshadowed the taste of the banana.

Try it for yourself and report back to me – I’d love to hear what you think!

If you like this Double Chocolate Banana Bread then you’ll LOVE…

Blueberry Banana Bread

Banana Chocolate Scones

Banana Chocolate Chip Bundt Cake

Quinoa Banana Bread

This post was originally published May 19, 2015, and has been updated with pictures and in format on July 24, 2019.

The post Double Chocolate Banana Bread appeared first on 365 Days of Baking.

Who wants a little banana bread with their rum?

 Updated to add: This is a post I’ve decided to update with some new love. I figured it was time. I’ve added some new goodies to the post, but basically left what I’d written so I can look back on it and remember. 😉

Enjoy!

SAVE THIS BANANA BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!

We are…

ALL. MOVED. IN!!!!

Ok, well not completely, like totally, like a-place-for-everything-and-everything-in-its’-place like moved in, but we are getting there. At least I know we’re NOT going to be moving for AT LEAST another year, maybe two or more if I can help it!

I really like this house, the location, the neighbors we’ve met so far AND I can take some pretty great pictures right in the dining room ON my very own kitchen table because of some pretty awesome windows.
Obviously, though, these pictures were taken in the backyard of our previous rental hence the stone wall background.

Honestly, though, I cannot tell you how very happy I am.

If you aren’t familiar with what’s been happening in my life lately (and that in part, is due to the fact that I haven’t been posting regularly) we moved in the middle of October from the White Mountains of New Hampshire to the desert of Phoenix, Arizona.

We are originally from Rhode Island and moved to Arizona back in 2002. After being here for 11 years, we decided that we wanted to return to New England to be closer to family and give mountain living a try. Not the rugged mountain living – we had the luxuries of heat, hot water (when we didn’t run out of both of those – and twice at the same time), indoor plumbing, and even internet!

The desire to live in Arizona returned after 14 months of NH living, so we MAJORLY downsized and returned to the West. We lived in a rental for about a month and a half before finally settling in our current home.

What a relief, I tell ya!

If you’ve ever moved and I’m sure you have, it’s just so unsettling and a pain in the royal tuckus! I like being organized, knowing where my things are in my kitchen and a routine, not this being in a state of flux baloney.

I’m a happier person when I’m settled and isn’t that what the family ultimately wants anyway? A settled momma equals a happy momma. And WIFE! 😉

As soon as I got my kitchen said up, I decided it was time to christen it with a loaf of banana bread. Banana Bread smells like home to me!

Banana Bread

Way back in the day, I received a Better Homes and Gardens Cookbook as a wedding present and LOVED that thing! I wrote notes in it, even adapted some recipes. So, that may very well have been the spark that started this whole blog. But…

(gulp)

I THREW the dang thing out!! Can you believe it?! I have NO idea what came over me. I thought I needed the newer updated version and should discard the old one, but apparently had a MAJOR mind-fart. Actually, I’d call it way more than a mind fart:  Lack of judgment, a momentary state of dementia, a lobotomy maybe or all three of those combined?

WHY on God’s green earth would I EVER have thrown that thing away????!!!! Odd because I KEPT cookbooks of my mother’s that have no relevance and that I really have no use for. The reason for this story?

It had a banana bread recipe that I loved so very much and made quite often. Sadness ensued amongst family members when I no longer had said recipe and couldn’t recall for the life of me what the ingredients were…besides the bananas, of course.

Watch this video of the Brown Butter Rum Banana Bread to see how easily it comes together!

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Favorite Banana Bread

I’ve made many other banana bread recipes over the years, that I’ve loved. Chai Banana Bread makes me supremely happy, as does this Blueberry Banana Bread.

But I never forgot about that first banana bread recipe I loved and made so often right after we were married! Maybe it’s all the moving and life changes, but I started getting downright nostalgic for that moist sweet loaf of comfort.

So, after perusing the internet, I came upon this recipe at Better Homes and Gardens and added some extra goodness to it. The happy result is this Brown Butter Rum Banana Bread. 

Easy Banana Bread Recipe

This is not your classic banana bread recipe–but it more than satisfied my craving to fill my kitchen with the smell of baking bananas and spices!

The brown butter and rum mixed into the batter make this bread taste extra special. Thankfully, that extra “somethin’ somethin” doesn’t translate to extra work for you. All you do is brown butter in a skillet, add a little rum and mix it in with your bananas and dry ingredients.

Not sure how to brown butter? Here’s a great tutorial on how to brown butter if you haven’t done it before.

Ingredients needed to make this banana bread

• Bananas
• Rum
• Butter
• Flour
• Sugar
• Cinnamon
• Baking powder
• Baking Soda
• Salt

Any recipe that includes that list of ingredients is bound to be good! This has become my new favorite banana bread recipe and I’m so excited for you to give it a try.

How to Make Brown Butter Banana Bread

First, you’re going to mix together all your dry ingredients in one bowl and set it aside. Then, mash up your bananas in another bowl and beat in the eggs and sugar.

Now it’s time to brown the butter! Melt unsalted butter in a skillet over medium heat. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly.

Remove from heat when you see golden bits of butter in the bottom of the pan. The butter/rum mixture will continue to cook slightly once removed, so you don’t want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn’t taste good in anything.

The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 – 7 minutes. Lower the heat if you feel it is cooking too fast.

Now, add the browned butter to the banana mixture and stir to combine. Pour the wet ingredients all at once into the dry ingredients and mix until just combined. Do not over mix. There will probably be a few lumps left–that’s okay!

Bake the banana bread for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 15 minutes then remove the loaf from the pan and let it cool completely.

Slice, serve and enjoy! This bread moist and flavorful all on its own. It’s also amazing topped with an extra pat of soft butter!

Recipe Notes for Banana Bread

• Keep a close eye on the butter while you’re browning it. If it begins to darken too quickly, you might end up with burnt butter which does NOT taste good! Lower the heat if needed to keep the butter just a golden amber color, no darker.
• Sometimes the top of the bread will darken faster than I want while it’s baking. To solve this, I’ll cover the top of the loaf in the last 15 minutes of baking. This keeps the top golden brown while the inside continues cooking.
• This is one of those banana breads that tastes even better the next day! Wrap slices in plastic wrap and let sit overnight. The brown butter flavor will deepen and you’ll really taste the rum flavors

Brown Butter Rum Banana Bread

This Brown Butter Rum Banana Bread will be a delicious addition to any breakfast and tastes amazing paired with a morning cup of coffee! We also love slices of this as an afternoon snack (or any time of day).

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Brown Butter Rum Banana Bread

This Brown Butter Rum Banana Bread is intensified with a rich nutty flavor of browned butter and rum. This is not the banana bread grandma used to make!

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon Kosher salt
• ½ teaspoon nutmeg
• 2 eggs
• 1 ½ cups mashed banana about 5 medium
• 1 cup granulated sugar
• ½ cup 8 tablespoons unsalted butter
• ⅓ cup rum

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by spraying it on the bottom and less than halfway up on the sides with cooking spray or by greasing it with butter.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
• In a medium bowl, lightly beat the eggs. Mix in the banana and sugar.
• In a medium skillet over medium heat, melt the butter. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly. Remove from heat when you see golden bits of butter in the bottom of the pan. Butter / rum will continue to cook slightly once removed, so you don't want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn't taste good in anything. The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 - 7 minutes. Lower the heat if you feel it is cooking too fast.
• Add butter / rum mixture to banana mixture and thoroughly incorporate.
• Add banana mixture all at once to dry ingredients and stir until just mixed. Don't worry, there will probably be some lumps. No biggie.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• If desired, cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
• Remove from oven and place pan on wire rack to cool for 15 minutes.
• Remove the bread from pan and allow to cool completely on the rack.
• The bread slices best once it has been wrapped in plastic wrap and left to sit overnight.

Banana Bread Recipe

After making this Brown Butter Rum Banana Bread, I don’t really think you can have enough banana bread recipes. Lately, this Quinoa Banana Bread has been knocking my socks off.

Who doesn’t like a little chocolate with their bananas? You’re going to love one of my all time favorite banana bread recipes, this Double Chocolate Banana Bread. When you need a peanut butter fix, too, this Peanut Butter Chocolate Chip Banana Bread is here for you.

I’m excited to make this 5-Ingredient Flourless Banana Bread next time I’m in the mood for a healthier treat.

I am such a Kahlua lover that I don’t think I’d want to share even a crumb of this Kahlua Banana Bread. Wow!

Need more ideas for baking and cooking with bananas? I’ve got you covered! Give these a try. . .

• Banana Oat Bran Peanut Butter Chip Muffins
• Banana Mocha Smoothie Bowl
• Blueberry Banana Smoothie Bowl
• Banana Pudding Dream Bars
• Banana Peanut Butter Chip Pancakes
• Banana Tres Leches Cake
• Banana Chips

Shake up your brunch menu with these other favorites!

These Loaded Huevos Rancheros are the bomb. Seriously! They are SO full of flavor that my son has been asking for them for breakfast almost every weekend.

If you like a cinnamon-sugar combination, then you’ll love these French Breakfast Puffs. They’re another delicious treat that will be perfect with a cup of coffee or tea!

Want to be all fancy for breakfast or at least pretend to be? Make this Lemon Poppy Seed Dutch Baby. You’re sure to impress family and friends.

I rate everything I make on a scale of 1 -4 and this Brown Butter Rum Banana Bread earned 3 1/2 rolling pins.
I love this banana bread recipe as is, but adding the rum and butter gave it an extra oomph! I can’t wait to hear how you like it.

The post Brown Butter Rum Banana Bread appeared first on 365 Days of Baking.

Based on how many recipes I have here on the blog, it’s very safe to say that I really like banana bread.

Yeah. It’s one thing my mother made when I was growing up that I really fell in love with. From Brown Butter Rum Banana Bread to Chai Banana Bread, I love it all.

Both the taste and the aroma take me back to my mom’s kitchen. I know I’m not the only one who grew up with their mothers or grandmothers making banana bread every time a bunch of bananas was left on the counter too long.

Even before I started baking regularly I was known to make banana bread pretty regularly.

A loaf of banana bread is just complete comfort food to me. The smell as it’s baking, the butter melting into the warm slice and that magnificent taste; it doesn’t get any more satisfying than that.

Pair it with a cup of coffee or tea and you’ve got yourself an ideal breakfast, snack or dessert.

SAVE THIS CHOCOLATE CHIP BANANA BREAD TO YOUR FAVORITE PINTEREST BOARD!

Banana Bread Recipe

I, myself have made quite a few loaves of it in my day. I think this Blueberry Banana Bread was one of my favorites. Who knew that combining blueberries with bananas would be so good??

Chocolate and bananas always go so well together, too! But why just have chocolate when you can make it Double Chocolate Banana Bread? I mean, DUH! Or, if you’d rather be a little more health-conscious and feel like you’re doing your body good while eating a few more slices, then this Quinoa Banana Bread is for you.

Regardless of which one you make, if you’re a banana bread lover I think you’ll enjoy them all.

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Peanut Butter Banana Bread

When I was a kid, I used to love peanut butter toast with banana slices on top. Who am I kidding? I STILL love my toast this way.

My very favorite peanut butter toast has chocolate chips sprinkled on top along with the banana slices. Never was there a more perfect trio than chocolate, peanut butter and bananas.

After years of loving banana bread recipes with chocolate chips, I wondered why I hadn’t yet tried making peanut butter banana bread.

Using buttermilk for extra moisture and plenty of bananas, this banana bread might just become your new favorite. It’s not too sweet but the chocolate chips definitely make each slice taste a indulgent.

For best results, I recommend using very ripe (almost over ripened) bananas in your banana bread. You might just want to throw a few extra bananas in your cart every time you grocery shop; they’ll ripen fast and then you’ll just HAVE to make a loaf or two of banana bread.

Tragedy.

Waste not, want not, right?

You can never have too much banana bread, in my opinion. Plus, loaves of banana bread freeze beautifully! Make a couple batches and store one on the freezer for next time you have company.

This bread is amazing just as is but is also divine toasted and topped with warm butter. Are you ready for a slice yet?

For this Peanut Butter Chocolate Chip Banana Bread recipe, I used these bowls, this baking pan, and these measuring spoons.

Peanut Butter Chocolate Chip Banana Bread

In case you can’t get enough of that peanut butter and banana combo of flavors, check out these Peanut Butter Banana Muffins and Banana Peanut Butter Chip Pancakes next.

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Peanut Butter Chocolate Chip Banana Bread

Better than regular banana bread, this easy and delicious Peanut Butter Chocolate Chip Banana Bread will bring you back to Grandma's kitchen and beyond!

Course Breakfast

Cuisine American

Keyword Banana Bread, Chocolate Chip Banana Bread, Peanut Butter Chocolate Chip Banana Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 people

Calories 396kcal

Author Lynne Feifer

Equipment

• 9 X 5-inch loaf pan

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt
• 1 cup mini chocolate chips
• 2 eggs
• ½ cup creamy peanut butter
• ¼ cup buttermilk
• 4 medium bananas
• ½ cup unsalted butter melted

Instructions

• Preheat oven to 350 degrees F.
• Prepare a 9 X 5-inch loaf pan by greasing the bottom and only halfway up the sides.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
• Mix in the chocolate chips.
• In a medium bowl, beat the eggs. Add the peanut butter and combine thoroughly.
• Add the buttermilk and bananas, mixing well after each addition.
• Mix in the melted butter.
• Slowly pour the liquid into the dry ingredients and combine until just mixed.
• Pour batter into prepared baking pan and bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when stored in tin foil overnight and eaten the next day, but it's also really good warm with some butter melting into it.

Nutrition

Serving: 1g | Calories: 396kcal | Carbohydrates: 54g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 172mg | Potassium: 300mg | Fiber: 3g | Sugar: 32g | Vitamin A: 343IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg

If you like this Peanut Butter Chocolate Chip Banana Bread, then you’ll enjoy…

Nutella Swirl Banana Bundt Bread

Chai Banana Bread

Brown Butter Rum Banana Bread

Quick Breads

Need ideas for quick breads that aren’t banana based? Try Chocolate Chunk Pumpkin Bread that’s full of fall flavors in morsels of sweet chocolate.

Zucchini Bread is a fabulous way to use an abundance of garden zucchini! For a taste of something tropical, bake up a loaf of warm Pineapple Bread and pretend you’re on vacation with every bite.

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