Peanut Butter-Banana Bread with Chocolate Chips
Last week, I had a bowl of browning bananas on the kitchen counter staring me in the face. I was about to make my grandma’s banana bread recipe, which is my all-time favorite, but at the last minute decided to try something new. Next to chocolate, banana might be my next preferred ingredient to eat with peanut butter. As a teenager, I would often eat peanut butter and banana sandwiches. Within the last year, I started eating a banana alongside a scoop of peanut butter for breakfast on mornings when I’m planning on going for a long walk, or to play tennis (obviously, in the summer!). I decided it was high-time that I infused my banana bread with some peanut butter and oh, while I was at it, throw some chocolate in there, too!
This is a very simple quick bread recipe, which consists of whisking the dry ingredients in one bowl, the wet ingredients in another, and then folding them together. It takes less than 10 minutes to get it all mixed together, and then into the oven it goes! One of the things I love so much about baking is how many times the simplest recipes can provide the coziest feelings and warmest memories. Banana bread is high on my list of comfort foods; eating a slice reminds me of sitting around my grandma’s table with family, talking, laughing and forgetting the time.
Whether you have fond family memories that revolve around banana bread, or you simply love the combination of banana and peanut butter, this is a banana bread version that you don’t want to skip! You can even play around with the ingredients here – substitute different nut butters, use nuts (or bacon – Elvis!) instead of chocolate chips, or play around with different types chips. The thing I love most about simple, comforting recipes is the ease with which they can be adapted.
What would your ultimate combination be?
One year ago: Cherry Coke Float Cupcakes
Five years ago: Chewy Chocolate-White Chocolate Chunk Cookies
A recipe for an amazing banana bread infused with peanut butter and studded with chocolate chips.
Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
In a large bowl, whisk together the flour, baking soda and salt; set aside.
In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).
Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.
Nutritional values are based on one serving
Saturated fat: 8g
Vitamin A: 75%
Vitamin C: 2.6%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!