Peanut Butter Banana Bread Loaf (Printable)

A moist loaf blending peanut butter, bananas, chocolate chips, and chopped peanut butter cups for indulgent flavor.

# What You'll Need:

→ 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 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 and well combined.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
04 - Add dry ingredient mixture to wet ingredients and stir gently until just combined. Do not overmix.
05 - Fold chocolate chips and chopped peanut butter cups into batter, reserving a small handful for topping.
06 - Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips and peanut butter cups over top.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into 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 Tips:

01 -
  • It tastes indulgent enough to feel like dessert but comes together faster than most cakes.
  • The combination of creamy peanut butter and chocolate transforms familiar banana bread into something that surprises everyone who takes a bite.
02 -
  • Overmixing the batter after adding flour is the most common mistake—it turns your loaf from tender and moist to dense and tough, so mix just until combined.
  • If your toothpick test comes out completely wet, give it another 5 minutes, but if it comes out completely dry, you've baked past the sweet spot and the crumb will be tough.
03 -
  • Invest in room temperature eggs and you'll notice an immediately smoother, more cohesive batter that rises more evenly.
  • Don't be tempted to use overripe bananas that have turned almost black on the outside—that's the exact moment when they're perfect for baking because the starches have fully converted to sugar.
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