Peanut Butter Banana Bread Loaf (Print version)

A moist loaf combining mashed bananas, creamy peanut butter, chocolate chips, and chopped peanut cups for a rich, indulgent flavor.

# What You 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

# How to Make:

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 the mashed bananas, melted butter, sugars, peanut butter, eggs, milk, and vanilla until smooth.
03 - In a separate bowl, combine the flour, baking soda, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in the chocolate chips and chopped peanut butter cups, reserving a small handful for topping.
06 - Pour the batter into the prepared loaf pan. Sprinkle the 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 the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert tips:

01 -
  • It tastes like you spent way more time on it than you actually did, which is the best kind of kitchen magic.
  • The peanut butter cups hidden throughout create little moments of surprise—like finding treasure in every slice.
  • It bridges that gap between healthy banana bread and guilty-pleasure dessert so perfectly that no one questions your choices.
02 -
  • Room temperature eggs mix more smoothly into the batter than cold ones straight from the fridge, and they create a more even texture throughout the loaf.
  • The difference between a dense banana bread and one that's tender is nearly always overmixing—stop when you see a few flour streaks and trust the process.
03 -
  • Always use a toothpick or thin skewer to test for doneness rather than guessing by color—the top can look perfectly golden while the center is still underbaked.
  • If you notice the top browning too quickly, loosely tent it with foil for the last 15 minutes of baking so the inside finishes cooking without the exterior burning.
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