Banana Bread with Peanut Butter & Chocolate Chips
oven, bowl, fork, stand mixer with paddle, spatula, loaf pan, parchment paper, wooden skewer, toothpick
Step 1/ 10
Preheat the oven to 350 degrees Fahrenheit (or 177 degrees Celsius)￼
Step 2/ 10
- ¾ bananas, ripe
Mash the ripe bananas in a bowl, set aside.
Step 3/ 10
- ⅛ cup Oil (canola, vegetable or peanut)
- ¼ 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
- ½ eggs
- ¾ tbsp Milk
- ⅛ 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
- ⅛ 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
- ½ cups All purpose flour
- ¼ tsp baking soda
- ⅛ 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
- ⅛ cup chocolate chip
- ⅛ cup chopped walnut (reserve 2 tbsp for step 8)
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
- 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
- wooden skewer
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 :)
Enjoy your meal!