Peanut Butter Chocolate Banana Bread with Walnuts

4.95 from 39 votes

Peanut Butter Chocolate Banana Bread with Walnuts

This Peanut Butter Chocolate Banana Bread with Walnuts is the perfect banana nut bread recipe to serve as a snack or dessert.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Snack

Cuisine: American

Keyword: banana bread, peanut butter banana bread, peanut butter chocolate banana bread

Servings:

Calories: 473kcal

Author: Kim Beaulieu

Equipment

Ingredients

1 ⅓ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup butter
1 cup granulated sugar
2 large eggs beaten
1 cup peanut butter chocolate spread I used Reese's but any brand will do. To mix your own scroll down to notes.
3 bananas mashed
1 cup chocolate chips I used milk chocolate but use what you love
1 cup walnuts

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Spray the mini loaf pan with non-stick spray. You can also line them with parchment if you like. Set the pan aside.
In a medium sized bowl, combine the flour, baking powder and salt. Sift the ingredients once.
Combine the butter and sugar together in a separate medium sized bowl. Use a spoon or hand mixer to mix until it is well combined and creamy.
Add the eggs to the butter and sugar mixture, and beat until fluffy. You can use a spoon, whisk, or use a hand mixer for this step.
Add the Reese's peanut butter chocolate spread to the wet ingredients and mix well. You can use a spoon, or hand mixer for this step.
Add the dry ingredients into your wet ingredients slowly, about ⅓ at a time. Mix well between each addition. You can use a spoon, or a hand mixer.
Then, add the mashed bananas, chocolate chips and walnuts to the bowl. Use a wooden spoon and mix by hand, (do not use a mixer for this step) just until incorporated. Do not over-mix during this step.
Grab the prepared mini loaf pan you set aside earlier and pour the bread batter into the wells. They should each be about ¾ full.
Place the pan in the oven on the middle rack. Bake for about 35 to 40 minutes. You want the top of the bread loaves to be golden brown when done.
Once the bread loaves are golden brown, remove the pan from the oven and allow the bread to cool for about 5 minutes inside the pan.
Then you can invert the loaf pan over a cutting board, and remove loaves carefully. Place them, tops up, on a baking rack to cool completely.
Serve with a big old banana bread loving smile!

Notes

Yields 12 mini loaves.

This recipe can also be made in a regular loaf pan.

If you cannot find a peanut butter chocolate spread then use ½ cup of peanut butter and ½ cup of chocolate spread to make your own.

Nutrition