Peanut Butter Banana Chocolate Chip Bread {Mini Loaves!!}

Peanut Butter Banana Chocolate Chip Bread 2 Happy Monday! Did you all have a good weekend? How goes those New Years Resolutions?

I know you all are starting a new week and a new year with lots of vigor, strength, motivation and all around positive attitudes about your healthy eating & weight loss aspirations. Snaps for you for following through and starting those goals!

Did I make any resolutions this year? Yes, but none have to do with cutting sugar and/or fat out of my diet…hence this post. And it’s a doozie!

Do you read the title?

Peanut butter banana chocolate chip bread.

Yes, that is correct. It’s an extravagant breakfast/snack/ dessert that will fill your sweet tooth in a jiffy. Basically it’s banana bread on steroids…in a cute little package, no less! I like my desserts mini. That way I don’t have to feel guilty for eating 14. {See here, here, here and here.}

This recipe is pretty ridiculously simple. Here’s how it goes down:

Measure out all your dry ingredients into a bowl–bet you have ALL this stuff laying around in your pantry right now!
banana bread 1
Use a whisk and stir it all together–you just want to break apart that brown sugar and mix in the leavenings.
banana bread 2
Now grab some ripe bananas…like these little guys–
banana bread 3
and mash away! {A great job for little hands!}
banana bread 4
Pour that mashed banana into the well along with the remaining wet ingredients–again, you should have all these ingredients on hand.
banana bread 5
Once you mix this all together and add in the chocolate chips, your batter is finito!
banana bead 6
Spoon this right into your mouth…
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And by mouth I mean into the pan.
banana bread 8
Bake these babies at 325 for 20 or so minutes until a toothpick comes out clean when inserted…you know the drill.
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Cool these off a few minutes before attempting to remove from the pan. Then you can dress them up and prettify them with some ribbon, twine, whatever.
Peanut Butter Banana Chocolate Chip Bread 1 For those of you healthy eaters–I’m sorry.

For everyone else–you’re welcome.

Enjoy! 🙂

Other recipes you might like:
Mom’s No-Fail Banana Chocolate Chip Cake from Lauren’s Latest
Reese’s Peanut Butter Banana Bread from Cookies and Cups
Chocolate Peanut Butter Banana Bread from How Sweet It Is
Peanut Butter Truffle Centered Banana Muffins from Picky Palate


Peanut Butter Banana Chocolate Chip Bread {Mini-loaves!}

Yield: 6


  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup smooth peanut butter
  • 1 egg
  • 2 very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips


  1. Preheat oven to 325 degrees. Spray 6 mini loaf pans with non stick cooking spray and set aside. In a large bowl, whisk all dry ingredients together until combined- flour, baking powder, soda, salt, cinnamon and sugars. Create a well in the center and pour in remaining ingredients, excluding the chocolate chips. Mix until just combined. Stir in chocolate chips. Divide evenly between loaf pans and bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 5 minutes in pan and remove to cooling racks. Serve warm or at room temperature.

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  1. I’m making these right now, sans egg. I added 1/4 cup of applesauce in lieu of the egg.

  2. Hi Lauren. This is my first time entering your food blog and I’m so addicted to your recipes. I did try this recipe today, but I used the cupcake baking tray instead. Everyone just loved it so much. Thanks a lot xoxoxo

  3. Yummmm! I had lots of overripe bananas and found this recipe. Made mini muffins and they were a perfect blend of moist and fluffy. Will definitely make these again!

  4. Have these in the oven now! I’m making them muffins instead though, hope they turn out awesome! Yours are so pretty! Love the packaging! I have new neighbors and I think these will make awesome house warming presents!! 🙂

    Thanks again!!

  5. Would love to make these! Can you tell me the size of the pan you used (dimensions of the actual wells?) thx!

  6. looks easy to make. Will try it when I get all the ingredents

  7. This recipe has been my go-to for the past several years. It’s super yummy, moist, and oh, so easy!

    My husband and I recently moved and I can’t for the life of me find my mini loaf pans. I was surprised that the topic hasn’t come up regarding using this recipe in a regular sized loaf pan so I did some experimenting. Here are my findings:

    I used a non-stick metal regular sized loaf pan. I actually doubled this recipe and made 2 regular sized loafs (they were a little bit shorter than I wanted so maybe next time I’ll triple the recipe and they would come out bigger. You’d probably have to adjust the baking time accordingly). I baked the half-full loaf for 45-50 mins at 350°F on the bottom rack. The sides browned a bit more than I wanted but my baking pan is brand spanking new so maybe it has something to do with that. The top was beautiful and golden brown.

    Hope this helps! If you experiment, please let us know how it goes!

  8. I want to make these. However only have 2 mini pans. How much batter per pan? Like 2/3?



  1. Peanut Butter Banana Chocolate Chip Mini Loaves | The Rookie Cook - [...] Butter Banana Chocolate Chip Mini Loaves(Source: Laurens Latest)1 cup all purpose flour 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2…