Kid-friendly PB Banana Loaves: Holy Grail Recipe

Moist, rich, and loaded with peanut buttery goodness — with a chocolate chip surprise in every bite!

There’s something about banana bread that just feels like a warm hug… but make it mini and suddenly it’s even better. Because let’s be honest MINI makes. everything. BETTER.

And this isn’t just any banana bread. This is Peanut Butter Banana Bread... basically the lovechild of your favorite funky monkey smoothie and a fresh-baked loaf. It’s rich, nutty, a little chocolatey, and guaranteed to become the breakfast prep your kids will beg for week after week.

This recipe is perfect for breakfast prep, after-school snacks, or just when you’ve got two bananas going brown on the counter and you want to turn them into something magical. I love making mine in mini loaves or muffin trays for grab-and-go portions (ideal for kids’ lunchboxes), but you can easily bake it in a standard loaf pan too.

Instructions

Step 1 — Mix the Wet Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the melted butter, maple syrup, Greek yogurt, peanut butter, vanilla, eggs, and mashed bananas until smooth and well combined.

Step 2 — Combine the Dry Ingredients
In a separate bowl, mix the flour, salt, and baking soda. Slowly fold the dry mixture into the wet ingredients until just combined — be careful not to overmix. (I say this as if I don't have a habit of over-mixing) Stir in the mini chocolate chips.

Step 3 — Fill the Pan
Grease your baking tray of choice. I used a mini loaf pan, but you can also use mini muffin trays, regular muffin trays, or a standard loaf pan. Evenly distribute the batter.

Step 4 — Bake to Perfection
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Baking time will vary depending on the size of your pan — I start checking at 15 minutes (sometimes 10 for mini muffins) and test every 2–3 minutes after that.

Tips & Variations

• Nut-Free Option: Swap peanut butter for sunflower seed butter!

• Extra Peanut Butter Punch: Swirl an extra tablespoon of peanut butter on top of the batter before baking! 

• Crunch Factor: Add ¼ cup chopped peanuts or walnuts to the batter.

Storage

Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. (I tend to choose to store them in the fridge - these are SUPER moist and depending on the humidity in your home, they can spoil quick)

These freeze beautifully — just wrap each loaf or muffin tightly and freeze for up to 3 months. Thaw at room temp or pop into the microwave for 20–30 seconds for a warm, gooey treat.