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!
Table of Contents
- Ingredients Needed:
- How to Make Peanut Butter Chocolate Streusel Banana Bread
- Peanut Butter Chocolate Streusel Banana Bread FAQs
- Tips and Notes
- Peanut Butter Chocolate Streusel Banana Bread Variations
- Serving Suggestions
- More Quick Bread Recipes to Try
- Peanut Butter Chocolate Chip Streusel Banana Bread Recipe
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!
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, or Blueberry Banana Bread. My Pumpkin Chocolate Chip Bread is also a great quick bread recipe for using up leftover fruit!
- 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!
How to Make Peanut Butter Chocolate Streusel Banana Bread
You’ll find a detailed recipe down in the recipe card.
- Mash bananas. Mash your peeled bananas in a bowl. I like to use a potato masher to do this!
- Add butter and sugar. Whisk the butter and sugar with the bananas.
- Add wet ingredients. Stir in eggs, milk and vanilla extract until combined.
- 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.
- 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.
- 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.
Peanut Butter Chocolate Streusel Banana Bread FAQs
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.
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.
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.
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!
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
- 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
- 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
- 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.
- 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.
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Recipe adapted from My Recipes.