Peanut Butter Chocolate Chip Banana Loaf
Equipment
- 2 Mixing bowls
- 1 loaf pan (9x5 inch)
- 1 Whisk
- 1 Rubber spatula
- 1 fork (for mashing bananas)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
Ingredients
- 3 large ripe bananas mashed
- 120 gram creamy peanut butter
- 100 gram unsalted butter melted and cooled slightly
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 120 gram semi-sweet chocolate chips
- 30 gram semi-sweet chocolate chips optional; for topping
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas with a fork until mostly smooth.
- Whisk in the peanut butter, melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract to the banana mixture and whisk until smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula just until no dry streaks remain.
- Fold in 120 g of chocolate chips, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the remaining 30 g of chocolate chips evenly over the top of the batter, if using.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the loaf to a wire rack and let it cool for at least 15 minutes more before slicing and serving.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing once the dry ingredients are added to keep the loaf tender. If the top is browning too quickly, tent the pan loosely with foil for the last 10–15 minutes of baking. Letting the loaf cool completely before slicing will give cleaner slices and a better texture, and the flavor actually deepens by the next day. You can swap in dark chocolate chips for a less sweet loaf, add a handful of chopped nuts for crunch, or warm slices briefly in the microwave and serve with a little extra peanut butter on top.
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