Save My apartment smelled like warm bananas and peanut butter for three days straight after I first experimented with this combination. I was actually trying to use up some overripe bananas that had been sitting on my counter, mocking me all week. The addition of peanut butter was completely impulsive—I'd just finished a jar and wanted that last spoonful to go somewhere meaningful. When my roommate walked in from work and immediately asked what I'd made, I knew something special had happened in the oven.
I brought this loaf to a Sunday morning potluck last month, and honestly, I was a little nervous because banana bread can be hit-or-miss with crowds. Within twenty minutes, someone had asked for the recipe, and by the end of brunch, three different people had texted me demanding I make it for their upcoming birthdays. There's something about that peanut butter and chocolate combination that makes people feel like a kid again, but the oats make it feel grown up enough to justify eating for breakfast.
Ingredients
- 1 ½ cups (180 g) all-purpose flour: The structure builder here, though I've accidentally used bread flour in a pinch and nobody noticed the difference
- 1 cup (90 g) old-fashioned rolled oats: These give the bread its lovely chew and make it feel substantial, not like some fluffy disappointment that leaves you hungry an hour later
- 1 tsp baking soda: Works with the acid from those brown bananas to create the lift, so don't skip it or swap it for baking powder
- ½ tsp baking powder: Adds extra rise insurance because there's nothing sadder than dense banana bread
- ½ tsp salt: Crucial for balancing all that sweetness from the bananas and sugar
- 1 tsp ground cinnamon: Warm background notes that make everything taste cozy and familiar
- 3 medium ripe bananas, mashed: The blacker and uglier, the better—they're sweeter and mash into a smoother consistency
- ½ cup (120 g) creamy peanut butter: I've used both natural and commercial peanut butter successfully, but avoid the extra-chunky kind unless you want surprise texture everywhere
- ½ cup (100 g) light brown sugar, packed: Adds moisture and that lovely caramel flavor that white sugar just can't deliver
- ¼ cup (60 ml) neutral oil: Keeps the bread tender for days, unlike butter which can make things firm up in the fridge
- 2 large eggs: Room temperature eggs incorporate better, so set them out while you gather everything else
- 1 tsp pure vanilla extract: Always worth the extra money for the real stuff—it makes such a difference in the final flavor
- ¾ cup (130 g) semisweet chocolate chips: I've tried dark chocolate and milk chocolate, but semisweet hits the perfect balance against the peanut butter
- ¼ cup (25 g) chopped roasted peanuts: Totally optional, but that salty crunch on top is what makes this feel special rather than just another banana bread
Instructions
- Get your oven ready:
- Preheat to 350°F (175°C) and grease a 9x5-inch loaf pan. I always line it with parchment paper too, leaving overhang on the sides like little handles, because there's nothing worse than a stuck loaf when you're trying to look impressive.
- Whisk the dry team:
- In a large bowl, combine the flour, oats, baking soda, baking powder, salt, and cinnamon. Give it a good whisk to aerate everything and distribute those leavening agents evenly.
- Mix the wet ingredients:
- In another bowl, mash those ripe bananas until they're almost smooth, then whisk in the peanut butter, brown sugar, oil, eggs, and vanilla. Keep going until the mixture is creamy and well combined.
- Bring them together:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula. Stop as soon as the flour disappears—overmixing will make your bread tough and nobody wants that.
- Add the good stuff:
- Fold in the chocolate chips and chopped peanuts, but save a small handful of each to scatter on top. That little bit of extra garnish makes the loaf look bakery-worthy.
- Bake to perfection:
- Pour the batter into your prepared pan, smooth the top, and sprinkle with those reserved chips and nuts. Bake for 50 to 55 minutes until a toothpick comes out with just a few moist crumbs attached.
- Patience pays off:
- Let the bread cool in the pan for 10 minutes, then use those parchment paper handles to lift it out onto a wire rack. Wait until completely cool before slicing—hot bread crumbles, and cooled bread slices beautifully.
Save This bread has become my go-to for new neighbors and sympathy gifts alike. Something about that combination of flavors feels like comfort food, but not the heavy, sleep-inducing kind. It's the sort of treat that makes people feel cared for without being overly fussy or pretentious.
Make It Your Own
The beauty of this recipe is how forgiving it is. I've swapped in almond butter when I was out of peanut butter, and though the flavor changes slightly, the texture remains just as lovely. Sometimes I'll add a swirl of extra peanut butter on top before baking—just drop it in spoonfuls and use a knife to marble it through the batter. That trick came from accidentally making too much frosting once and refusing to waste a drop.
Storage Secrets
This bread stays moist for days at room temperature, wrapped tightly in plastic or stored in an airtight container. I've actually found it tastes even better on day two, once the flavors have had time to really meld together. If you're planning to keep it longer than three days, slice it and freeze the pieces individually—they thaw in about 30 minutes and make for the easiest breakfast imaginable.
Serving Ideas
While this is perfect on its own, I love toasting a slice and spreading it with a little extra peanut butter when I have time in the morning. The warmth brings out the chocolate chips beautifully. It also pairs unexpectedly well with a smear of cream cheese or even a thin layer of strawberry jam for those who like the classic peanut butter and jelly combination.
- Serve slightly warmed for the ultimate experience—about 20 seconds in the microwave does the trick
- A glass of cold milk is practically mandatory with the chocolate and peanut butter situation happening here
- Package individual slices in parchment and twine for the most thoughtful homemade gift
Save Hope this brings as much warmth to your kitchen as it has to mine. Happy baking.
Recipe FAQs
- → Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats provide better texture and structure. Quick oats may make the bread slightly denser, though it will still work in a pinch.
- → How do I know when the banana bread is done baking?
Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. The top should be golden brown and firm to the touch.
- → Can I make this without peanut butter?
Yes, substitute with almond butter, sunflower seed butter, or an equal amount of softened butter for a different flavor profile while maintaining moisture.
- → Should I use ripe bananas?
Absolutely—overripe bananas with brown spots are ideal. They're sweeter, softer, and mash more easily, creating better texture and natural sweetness in your loaf.
- → How should I store leftovers?
Wrap tightly in plastic 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.
- → Can I reduce the sugar?
The brown sugar can be reduced to ⅓ cup since the bananas provide natural sweetness. The texture may be slightly less caramelized but still delicious.