Peanut Butter Chocolate Chip Banana Bread
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1¾ cups whole wheat pastry flour
  • ¾ teaspoon baking soda
  • 1¼ teaspoons cream of tartar
  • ½ teaspoon Himalayan pink salt (or sea salt)
  • ⅓ cup buttermilk
  • ⅓ cup creamy peanut butter
  • ⅔ cup raw (turbinado) sugar
  • 2 large eggs
  • 3 medium bananas, very ripe, mashed
  • 11 oz package milk chocolate & peanut butter chips, divided
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and set aside.
  2. In a large mixing bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In another large mixing bowl, beat together the buttermilk and peanut butter with a hand mixer. Once smooth, add the sugar and eggs, beating until incorporated.
  4. Alternate adding the flour mix and bananas, ending with the bananas, mixing between each addition until incorporated.
  5. Stir in 1½ cups of the chocolate and peanut butter chips.
  6. Spread into prepared loaf pan and sprinkle the remaining chips over the top.
  7. Bake for 50-60 minutes, or until a cake tester inserted in the center comes out clean. You may need to tent the pan with foil for the last 5 minutes to make sure the crust doesn't burn.
  8. Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.
Recipe by Poet in the Pantry at