Peanut Butter Banana Loaf (Printable Version)

A moist loaf packed with bananas, creamy peanut butter, and chocolate chips for a comforting indulgence.

# 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 (115 g) unsalted butter, melted and slightly cooled
04 - 1/4 cup (60 ml) whole milk or buttermilk

→ Pantry

05 - 1/2 cup (125 g) creamy peanut butter
06 - 3/4 cup (150 g) light brown sugar, packed
07 - 1/4 cup (50 g) granulated sugar
08 - 1 3/4 cups (220 g) 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 (130 g) semisweet chocolate chips
14 - 3/4 cup (100 g) 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, sugars, 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, avoiding overmixing.
05 - Fold in chocolate chips and chopped peanut butter cups, reserving a small handful for topping.
06 - Pour batter into prepared loaf pan and 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 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.

# Additional Tips::

01 -
  • Incredibly moist and rich: Ripe bananas, melted butter, and peanut butter work together to create a tender, luscious crumb that stays soft for days.
  • Loaded with mix-ins: Every slice is studded with semisweet chocolate chips and gooey chopped peanut butter cups for maximum indulgence.
  • Easy and beginner-friendly: With just two bowls and a loaf pan, this recipe comes together in 20 minutes of hands-on time.
  • Perfect for any occasion: Serve it as dessert, a special breakfast treat, or a crowd-pleasing bake sale contribution.
  • Freezer-friendly: Bake now, freeze slices, and enjoy a homemade treat whenever the craving strikes.
02 -
  • Use very ripe bananas: The riper the banana, the sweeter and more flavorful your loaf will be. Look for bananas with heavily spotted or nearly black skins.
  • Don't overmix the batter: Stir the dry ingredients into the wet just until combined. Overmixing develops gluten and results in a tough, dense loaf.
  • Reserve toppings: Always set aside a small handful of chocolate chips and peanut butter cups to scatter on top before baking—this creates a beautiful, bakery-style finish.
  • Check for doneness carefully: Because peanut butter cups melt into the batter, a toothpick may pick up melted candy rather than wet batter. Look for a few moist crumbs, not wet batter, on the toothpick.
  • Cool before slicing: Allow the loaf to cool fully on a wire rack before cutting. This allows the crumb to set and prevents the slices from crumbling.
  • Allergen reminder: This recipe contains peanuts, milk, eggs, and gluten (wheat). Chocolate chips and peanut butter cups may also contain soy. Always check ingredient labels if you have allergies.
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