My family and I have been obsessed with bananas and banana bread, so today I made this Peanut Butter Chocolate Chip Banana Bread recipe which was absolutely incredible! First of all, you don’t need a mixer for this recipe. Second, all of the ingredients go in one large mixing bowl so there is not a lot of mess or extra cleanup. I love that this recipe also uses nonfat Greek yogurt because it adds texture and 12 grams of protein. I eliminated one egg and added 1 tablespoon of coconut oil (which is also healthy) and also contributes to this banana bread recipe’s soft, smooth texture. If you have tried my Banana Bread with Greek Yogurt recipe, this banana bread is fairly similar with only a few changes, but it’s just as good (if not better). Here are a few of my other Banana Bread recipes that look amazing, so enjoy!
My recipe for Fresh Strawberry Bread
My recipe for Blueberry Banana Bread
My recipe for No Mixer Banana Bread on SC Johnson
Peanut Butter Chocolate Chip Banana Bread
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
1 tablespoon coconut oil
1 large egg
11/2 cups mashed ripe banana (about 3 bananas)
1 (6-ounce) container nonfat Greek yogurt (I used Fage)
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup semisweet or dark chocolate chips
1. Preheat oven to 350F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, coconut oil, bananas, yogurt, peanut butter and vanilla in a large bowl, mixing well. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.