Peanut Butter Banana Loaf (Print Version)

Moist banana loaf blended with creamy peanut butter and scattered with chocolate chips.

# Components:

→ Produce

01 - 3 large ripe bananas, mashed (approximately 1 1/4 cups)

→ Dairy & Eggs

02 - 2 large eggs, room temperature
03 - 1/2 cup unsalted butter, melted and slightly cooled
04 - 1/4 cup whole milk or buttermilk

→ Pantry

05 - 1/2 cup creamy peanut butter
06 - 3/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon pure vanilla extract

→ Mix-ins

13 - 3/4 cup semisweet chocolate chips
14 - 3/4 cup chopped peanut butter cups

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, whisk together mashed bananas, melted butter, brown sugar, granulated sugar, peanut butter, eggs, milk, and vanilla until smooth.
03 - In a separate bowl, combine flour, baking soda, baking powder, and salt.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in chocolate chips and chopped peanut butter cups, reserving a small handful for topping.
06 - Pour batter into prepared loaf pan. Sprinkle reserved chocolate chips and peanut butter cups on top.
07 - Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Allow loaf to cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It delivers that peanut butter cup satisfaction in every slice without requiring you to eat an entire candy bar.
  • The banana keeps everything moist and tender, so you get dessert that feels almost wholesome.
  • It's foolproof enough for a first-time baker but impressive enough to bring to a gathering.
02 -
  • The toothpick test is your best friend—moist crumbs are good, wet batter is not, and fully clean means you've overbaked and lost the tender texture that makes this bread special.
  • Don't skip the room-temperature eggs and slightly cooled butter; cold ingredients fight with warm ones and prevent smooth, even mixing.
  • Banana bread continues cooking from residual heat even after you pull it from the oven, so slight underbaking keeps it moist for days.
03 -
  • Mash your bananas in the bowl you'll be mixing everything in—one fewer dish and the bananas are already where they need to be.
  • If you forget to take your eggs out of the fridge, submerge them in warm water for five minutes to bring them closer to room temperature without hard-boiling them.
  • Always fold gently rather than stir vigorously when combining wet and dry ingredients; your bread will thank you with a tender, almost cloud-like crumb.
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