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!
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.