Peanut Butter Banana Bread Loaf (Printable Version)

A moist banana loaf with peanut butter, chocolate chips, and peanut butter cups for a decadent treat.

# What You'll Need:

→ Produce

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

→ Dairy and 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

# Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper, allowing 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. Avoid overmixing.
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 emerges 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 tastes indulgent enough for dessert but feels wholesome enough to justify eating it for breakfast.
  • The texture stays moist for days, which means you can bake once and enjoy all week without guilt.
  • Peanut butter cups dissolve into pockets of chocolate-peanut heaven rather than staying hard and crunchy.
02 -
  • A toothpick with a few moist crumbs is not the same as one with wet batter—moist crumbs mean the loaf will continue cooking slightly as it cools and won't dry out.
  • The difference between a tender loaf and a dense brick is exactly how many times you stir the dry ingredients into the wet ones, so embrace your restraint.
03 -
  • If the top is browning too quickly but the center isn't done, tent the loaf loosely with foil for the last 15 minutes of baking.
  • The secret to an evenly baked loaf is using an oven thermometer—you'd be shocked how many home ovens are actually 25 degrees off.
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