Banana Bread with Peanut Butter & Chocolate Chips

Too few ratings

Christina

Community Member

“This is a very simple andversatile recipe. This recipe can be done by hand, so don’t be discouraged if you don’t have a stand mixer. The banana bread can be done WITHOUT the peanut butter, or chocolate chips, or the walnuts. Alternatively, it is also delicious with cherries 🍒 (I use 1/2 cup of fresh cherries, pitted and chopped) and chocolate chips. So many possibilities! The bread saves well in an airtight container for 3 days, after which it should be refrigerated.”

Difficulty

Easy 👌
15
min.
Preparation
55
min.
Baking
20
min.
Resting

Ingredients

Pieces:-8+
bananas, ripe
½ cup Oil (canola, vegetable or peanut)
¾ cup Granulated Sugar
eggs
3 tbsp Milk
½ tsp vanilla extract
⅓ cup Peanut butter (reserve 2 tbsp for step 8)
2 cups All purpose flour
1 tsp baking soda
½ tsp baking powder
⅓ cup chopped walnut (reserve 2 tbsp for step 8)
⅓ cup chocolate chip
Metric
Imperial

Utensils

  • oven
  • bowl
  • fork
  • stand mixer with paddle
  • spatula
  • loaf pan
  • parchment paper
  • wooden skewer
  • toothpick
  • Step 1/10

    • oven

    Preheat the oven to 350 degrees Fahrenheit (or 177 degrees Celsius)

  • Step 2/10

    • bananas, ripe
    • bowl
    • fork

    Mash the ripe bananas in a bowl, set aside.

  • Step 3/10

    • ½ cup Oil (canola, vegetable or peanut)
    • ¾ cup Granulated Sugar
    • stand mixer with paddle

    In the mixing bowl, add the oil and sugar. Beat with the paddle attachment until well combined, about 2 minutes.

  • Step 4/10

    • eggs
    • 3 tbsp Milk
    • ½ tsp vanilla extract

    Add the eggs, mashed bananas, milk & vanilla extract to the mixing bowl. Beat well on medium for about 2 minutes.

  • Step 5/10

    • ⅓ cup Peanut butter (reserve 2 tbsp for step 8)

    Add all but 2-3 tablespoons of the peanut butter to the mixing bowl. We’ll be using the rest of the peanut butter in step 9. Beat well on medium speed, for about 2 minutes. The mixture should be smooth and well combined.

  • Step 6/10

    Add the flour, baking soda & baking powder into the mixing bowl. Use the low setting, mix thoroughly until no dry spots remain. Don’t overwork the batter.
    • 2 cups All purpose flour
    • 1 tsp baking soda
    • ½ tsp baking powder

    Add the flour, baking soda & baking powder into the mixing bowl. Use the low setting, mix thoroughly until no dry spots remain. Don’t overwork the batter.

  • Step 7/10

    • ⅓ cup chocolate chip
    • ⅓ cup chopped walnut (reserve 2 tbsp for step 8)
    • spatula

    Set 2 tablespoons of nuts aside for step 8. With a spatula, fold the nuts and chocolate chips into the batter until distributed throughout. Again, don’t overwork the batter.

  • Step 8/10

    Now we’re ready to pour the batter into a baking vessel! I typically line my loaf pan with parchment paper, which allows me to lift the finished bread out cleanly and easily. If you’re not using parchment paper, either butter or oil the inside of the loaf pan first. Transfer the batter into the loaf pan. Now take the reserved peanut butter, spoon it across the top of the batter and gently “smooth” it into the batter. Then sprinkle the reserved nuts across the top.
    • loaf pan
    • parchment paper

    Now we’re ready to pour the batter into a baking vessel! I typically line my loaf pan with parchment paper, which allows me to lift the finished bread out cleanly and easily. If you’re not using parchment paper, either butter or oil the inside of the loaf pan first. Transfer the batter into the loaf pan. Now take the reserved peanut butter, spoon it across the top of the batter and gently “smooth” it into the batter. Then sprinkle the reserved nuts across the top.

  • Step 9/10

    It’s time to bake the bread! Bake on the center rack for about 50 - 60 minutes, rotate once after 30 minutes. The top of the bread should be golden brown. Test with a skewer (or toothpick), it should come out with a little bit of bread on it for a moist loaf. If it comes out completely wet, it’s not ready; if it comes out dry, it’s past time to come out! (My personal preference is crispy top and “well done” bakes, in which case I’m happy with the dry toothpick :)
    • wooden skewer
    • toothpick

    It’s time to bake the bread! Bake on the center rack for about 50 - 60 minutes, rotate once after 30 minutes. The top of the bread should be golden brown. Test with a skewer (or toothpick), it should come out with a little bit of bread on it for a moist loaf. If it comes out completely wet, it’s not ready; if it comes out dry, it’s past time to come out! (My personal preference is crispy top and “well done” bakes, in which case I’m happy with the dry toothpick :)

  • Step 10/10

    Let bread rest in pan for about 10 minutes. Then lift the bread out and let cool on rack. Wait at least another 10 minutes before you slice into the loaf. Cutting it when it’s still hot will result in jagged slices (the bread will have better structural integrity as it cools). Enjoy with a smear of butter, or not, and a cup of hot coffee :)

    Let bread rest in pan for about 10 minutes. Then lift the bread out and let cool on rack. Wait at least another 10 minutes before you slice into the loaf. Cutting it when it’s still hot will result in jagged slices (the bread will have better structural integrity as it cools). Enjoy with a smear of butter, or not, and a cup of hot coffee :)