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Peanut Butter Streusel Banana Bread

written by Ashley Fehr

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5 from 7 votes
Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings 12 slices

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Last updated on May 6, 2024

Peanut Butter Chocolate Chip Streusel Banana Bread is a decadent twist on my Healthier Classic Banana Bread recipe, and it’s perfect for a sweet breakfast treat or an easy dessert!

loaf of peanut butter chocolate chip streusel banana bread with two slices lying in front.

Table of Contents

Firstly, I want you to know I tried to talk myself out of it. I really did.

I told myself that you’ve seen enough banana bread recipes, and I just don’t need another.

And besides, no one is making banana bread this time of year. They’re making salad and low-calorie everything to make up for all of the holiday naughtiness. And I probably should be, too.

But the day I made this banana bread—rather than making supper, naturally—I took it out of the oven, and the streusel was just calling to me, and I couldn’t ignore it.

I mean, I LOVE banana bread, but I just don’t know if there’s anything much better than crumbly streusel.

Except for maybe this peanut butter streusel. It’s SO good, I think this might actually be my favorite banana bread!

overhead view of a full loaf of peanut butter chocolate chip streusel banana bread.

The chocolate chips? They’re basically just for looks.

You can totally stir some into your batter if you want to go all out. And you know I won’t judge you for doing something like that.

This time though, I just wanted a nice, moist, plain banana bread with a little treat on top.

I am also totally one of those people who eats the top bit last. It’s like a dessert for your dessert—or your breakfast or afternoon snack! Bananas and peanut butter are perfectly acceptable breakfast foods.

If you’re wanting more banana bread recipes, check out my Chocolate Chip Banana Bread Recipe, Blueberry Banana Bread or this Coffee Cake Banana Bread (for the streusel lovers!). My Pumpkin Chocolate Chip Bread is also a great quick bread recipe for using up leftover fruit!

Ingredients Needed:

overhead view of peanut butter chocolate chip streusel banana bread ingredients in glass bowls.
  • Bananas: you’ll need ripe or overripe bananas for this bread to have the best flavor.
  • Butter: use unsalted butter, as we’ll be adding salt. If you only have salted butter to hand, don’t add as much salt.
  • Sugar: use white granulated sugar for the bread, and then soft brown sugar for the streusel topping.
  • Eggs, Milk, and Baking Soda: they will help the bread to rise and be nice and fluffy. Use any kind of milk you have from whole milk, lower-fat milk, dairy-free milk, or even plain yogurt if you prefer.
  • Flavorings: vanilla extract and ground cinnamon give the bread an irresistibly warm, spiced flavor.
  • Peanut Butter: I normally use smooth peanut butter for this banana bread, but you can use crunchy too for a bit of extra texture. Creamy peanut butter will give the streusel that creamy flavor, but natural peanut butter will work as well.
  • Flour: whole wheat flour or all-purpose flour is fine for the streusel, all-purpose flour will work best for the banana bread.
  • Oil: you can use canola oil or another neutral-flavored oil. Coconut oil will work too!
  • Chocolate Chips: these are optional for the topping, or you can mix them into the bread as well. Any kind will do!
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How to Make Peanut Butter Chocolate Streusel Banana Bread

You’ll find a detailed recipe down in the recipe card.

  1. Mash bananas. Mash your peeled bananas in a bowl. I like to use a potato masher to do this!
  2. Add butter and sugar. Whisk the butter and sugar with the bananas.
  3. Add wet ingredients. Stir in eggs, milk and vanilla extract until combined.
  4. Add dry ingredients. Add in the flour, baking soda, salt, and cinnamon, and stir until just combined. Spread into prepared loaf pan and set aside.
  5. Make streusel. Combine peanut butter, brown sugar, and flour. Add oil and mix with your hands, a fork, or a pastry cutter if you prefer. Stir in chocolate chips.
  6. Add streusel and bake. Sprinkle on top of batter in loaf pan and press down gently. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.
glass bowl with mashed bananas on grey surface.
Mash bananas.
glass bowl with mashed bananas, sugar, and steel whisk.
Add butter and sugar.
Top view of a glass mixing bowl with eggs, milk and vanilla extract on top of a banana mixture and a whick in it.
Add eggs, milk and vanilla extract.
glass bowl with unmixed wet and dry ingredients and steel whisk.
Add in flour, baking soda, salt, and cinnamon, then put the batter into a loaf tin.
mixed streusel ingredients in a glass bowl.
Make streusel.
banana bread in grey loaf pan with streusel on top.
Add streusel to the top of the loaf then bake.

Peanut Butter Chocolate Streusel Banana Bread FAQs

How ripe should bananas be for banana bread?

For the best flavor, your bananas should have lots of brown spots on them. If you’re wanting to make bananas but don’t have any brown ones yet, you can brown them quickly by leaving them in a cupboard or another dark, cool place overnight.

How do I store banana bread?

Store banana bread once it has completely cooled in an airtight container in the refrigerator for 2 days. Allow it to cool to room temperature before putting it in the fridge.

Can I freeze banana bread?

Yes! You can freeze banana bread in individual slices, or as a whole loaf. Just wait until it has cooled completely, then wrap it tightly in plastic wrap, then put it in a freezer bag and store it in the freezer for up to 3 months. Thaw on the counter for a few hours or overnight in the refrigerator.

Tips and Notes

  • Ripe bananas. Make banana bread when you have ripe or overripe bananas. Use bananas that have brown spots on them, or even if they’re completely brown. If you’ve got extra bananas, let them get really brown and then put them in the freezer. This way you’ll have some the next time you need them!
  • Muffins. You can make homemade muffins with this recipe as well, simply add the batter to muffin cases in a muffin tin and reduce the baking time accordingly.
  • Milk. I actually used almond milk because I had some in the fridge to be used up. Whole milk, lower-fat milk, or plain yogurt would work fine too.
close up of sliced peanut butter chocolate chip streusel banana bread on grey surface.

Peanut Butter Chocolate Streusel Banana Bread Variations

  • Chocolate Chips. Try swapping the chocolate chips for butterscotch, peanut butter, or salted caramel chips. They all taste amazing with the banana flavor.
  • Spices. Add a pinch of nutmeg, ginger, or cloves to the cinnamon. You can leave out the cinnamon entirely if you prefer, the banana bread will still taste amazing!
  • Yogurt. You can swap the plain yogurt for sour cream here, whichever you have to hand is great and both will add a bit of tang to the bread instead of using milk.
  • Drizzle. Top with a drizzle of melted chocolate or icing for an extra special finish!

Serving Suggestions

This banana bread is so delicious, it’s perfect to have for breakfast with a Cold Brew Coffee or glass of milk in the morning.

Warm a slice up in the microwave for a few seconds and spread some butter on it for an afternoon snack, or drizzle it with icing, or serve it warm with a scoop of Homemade Vanilla Ice Cream for a delicious dessert.

More Quick Bread Recipes to Try

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Peanut Butter Chocolate Chip Streusel Banana Bread

written by Ashley Fehr

5 from 7 votes
Peanut Butter Chocolate Chip Streusel Banana Bread is a decadent twist on my Healthier Classic Banana Bread recipe, and it's perfect for a sweet breakfast treat or an easy dessert!
loaf of peanut butter chocolate chip streusel banana bread with two slices lying in front.
Review
Print
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine American
Course Bread and Baked Goods
Servings 12 slices
Calories 303cal

Ingredients

Banana Bread

  • 3 bananas mashed
  • ¼ cup unsalted butter melted
  • 1 cup sugar
  • 2 eggs
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Streusel

  • ¼ cup smooth peanut butter or crunchy
  • ¼ cup brown sugar
  • ½ cup whole wheat flour or all-purpose flour
  • 1 tablespoon oil
  • ¼ cup chocolate chips optional
US Customary – Metric

Instructions

  • Pre-heat oven to 350 degrees F. Grease an 8 × 5-inch loaf pan.
  • Place peeled bananas in a large bowl and mash.
  • Add the melted butter and sugar to the banana mixture and stir together with a whisk. Stir in eggs, milk, and vanilla until combined.
  • Add in the flour, baking soda, salt, and cinnamon, and stir until just combined (don’t overmix). Spread into prepared loaf pan and set aside.
  • In a medium bowl, combine peanut butter, brown sugar, and flour. Add just enough oil to make it crumbly, like a streusel. I like to use my hands to do this, but you could use a fork or pastry cutter if you prefer. Stir in chocolate chips.
  • Sprinkle the streusel on top of the bread batter in the loaf pan and press down gently.
  • Bake for 45 minutes to 1 hour in your preheated oven, until a toothpick comes out clean.
  • Let the loaf cool in the pan for a couple of minutes before taking it out of the pan, then let it cool on a wire rack for a bit longer before slicing it to avoid the slices being too crumbly.

Notes

Storage:
  • Store: Store banana bread once it has completely cooled in an airtight container in the refrigerator for 2 days. Allow it to cool to room temperature before putting it in the fridge.
  • Freeze: Freeze banana bread in individual slices, or as a whole loaf. Just wait until it has cooled completely, then wrap it tightly in plastic wrap, then put it in a freezer bag and store it in the freezer for up to 3 months. Thaw on the counter for a few hours or overnight in the refrigerator.
 

Nutrition Information

Calories: 303cal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 208mg | Potassium: 232mg | Fiber: 3g | Sugar: 28g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 32mg | Iron: 1.4mg
Keywords banana bread

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Recipe adapted from My Recipes.

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Danielle says

    I just made some banana bread/muffins the other day too! I have to say I love your version much better. You can’t beat the peanut butter and banana combo and the streusel on top sound amazing!

    Reply

  5. Stacey @ Bake.Eat.Repeat. says

    That’s a completely acceptable breakfast food! Whole wheat, peanut butter and bananas. All breakfast-y things. And I will always be on board with chocolate for breakfast too! This banana bread looks amazing, I love streusel, and peanut butter chocolate chip streusel sounds even better!

    Reply

  6. Christina @ Bake with Christina says

    What an awesome flavor combination! All that peanut butter, chocolate, and banana have GOT to be amazing together!! Pinned 🙂

    Reply

  7. Natalie @ Tastes Lovely says

    I eat the tops last too! You’ve gotta save the best for last. This banana bread might be the end all of all other banana breads. Peanut butter and banana go so good together, and that streusel topping is amazing!

    Reply

  10. Jocelyn (Grandbaby cakes) says

    Well I am certainly so glad that you did not talk yourself out of making this because it is perfection!

    Reply

  11. Annie @Maebells says

    Yes!! Great minds think alike! 🙂 I love banana bread! And chocolate AND peanut butter just makes it better! What is it about quick breads that are so comforting?! I love them!

    Reply

  13. Shashi @ runninsrilankan says

    Lady – I am just beside myself with drool!!! That peanut butter streusel is INSANELY BRILLIANT!!!! Yes, you are right – it should never, ever, ever be ignored! Wonderful loaf – I wish I could come over for a slice because a whole loaf of this would not be safe near me!

    Reply

  16. Michelle @ Modern Acupuncture says

    Wow, the crumbly topping on this bread looks so fantastic! Is it weird that even though I am trying to eat healthier (salads and low-calorie everything, as you said, boo-hoo), I still appreciate LOOKING at fabulous, delicious, buttery foods? I need to stalk fabulous, rich food in order to survive this season of salads. Thanks for coming through! 🙂 (Well, I might make this anyway. A girl can’t live on quinoa and carrots alone.)

    Reply

    • Ashley says

      Haha, that’s too funny Michelle! I could never just look — which means I should probably start baking a little less… Lol

      Reply

  18. Melanie @ Carmel Moments says

    Now that looks like a good bread! Great flavor combo.
    Hope the new year is treating you well and you’re enjoying the time with new little one!

    Reply
5 from 7 votes (4 ratings without comment)

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