Peanut Butter Banana Loaf (Print Version)

A moist loaf filled with ripe bananas, creamy peanut butter, chocolate chips, and chopped peanut butter cups.

# Components:

→ Produce

01 - 3 large ripe bananas, mashed (about 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 an 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 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let loaf cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes like dessert disguised as breakfast, which means you can justify eating it any time of day.
  • The peanut butter cups melt slightly into the crumb, creating pockets of pure joy with every bite.
  • It's forgiving enough for beginners but impressive enough to make people think you spent hours on it.
02 -
  • Overmixing the batter is the quickest way to turn this from tender and moist into dense and rubbery, so mix just until the flour disappears and stop there.
  • Don't skip lining the pan with parchment paper—banana bread is sticky, and this simple step prevents frustration and broken slices.
  • Room temperature eggs mix more smoothly into the batter, creating a more even texture throughout the loaf.
03 -
  • Use truly ripe bananas with plenty of brown spots—they're sweeter and more flavorful than pale yellow ones.
  • Don't open the oven door before 50 minutes, as the sudden temperature drop can cause the loaf to fall slightly in the center.
  • A slight jiggle in the very center when you remove it is fine; it will continue cooking slightly as it cools and will set up perfectly.
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