Double Peanut Banana Bread

Every time I go grocery shopping, bananas end up in my cart. I always think I can put them in lunch bags and they will be eaten. However, they often make it back home after school or work without being touched!

When that happens, I try to use them up in my baked goods since I don’t care for freezing bananas. Today I will make my double peanut banana bread using some of my ripe bananas. I call it “double” because it has peanut butter chips as well as chopped peanuts.

You wouldn’t believe how good this bread is.

This bread is eaten within a day at our household with no leftovers. You might want to make more than one when you are making it.

I hope you give this bread a try and do let me know how this turns out!



  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup brown sugar
  • 1/3 cup canola oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 large coarsely mashed, ripe bananas
  • 1 cup peanut butter chips
  • 1/2 cup chopped peanuts


Preheat oven to 350 degrees Fahrenheit. Line and spray a 9x5x3 loaf pan with nonstick cooking spray, then set aside.

In a large bowl combine flour, baking powder, baking soda, and salt, then set aside.


In another bowl add eggs, sugar, oil, and vanilla extract. Use a mixer to mix all ingredients well. Then add bananas, mix well.

Slowly incorporate flour mixture to the batter. Add peanut chips and chopped peanuts. Use a rubber spatula to mix everything gently.


Transfer the batter to prepared baking pan. Bake for 50-60 minutes or until a cake tester/toothpick inserted in the center of the bread comes out clean.

Once the bread is done, cool for few minutes before removing from the pan. Cool the bread completely before slicing the bread.

Serves 8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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