Chocolate Chip Peanut Butter Banana Bread

I have a no banana left behind rule.

Now, know that I’m not the one actually buying/eating the bananas (Taylor is), but any banana that gets too soft and speckled for his liking (which, seeing as he likes his bananas on the green side, is pretty much after the appearance of that first spot) is my domain. He’s good about only buying the amount of bananas he can eat before the next trip to the store, but occasionally I’ll discover a few spotty bananas on the hutch, which I take as a subtle hint from him that he’d like some banana bread, please.

Usually that means his favorite double chocolate banana bread (my favorite too), but this time I decided to mix it up a little bit, taking out the cocoa (I know, what has gotten in to me?) and adding peanut butter. Rest assured, I left the chocolate chips in there (because no banana bread is complete without them, if I’m being honest).

Chocolate Chip Peanut Butter Banana Bread

You know what else would be awesome? Combining the two recipes. Because double chocolate peanut butter banana bread sounds out of this world. And (knowing that Taylor reads this) I would not be surprised if he intentionally sacrifices a few bananas this week just so I’ll bake him a loaf.

Chocolate Chip Peanut Butter Banana Bread

Don’t be mistaken, this does not taste like a peanut butter cookie. I didn’t want the peanut butter to overwhelm the banana, and so didn’t overload it. The flavor is subtle, but it’s there, complimenting the banana on her delightful smile like a true Southern gentleman.

Chocolate Chip Peanut Butter Banana Bread

Banana bread (even one with chocolate chips) is not like a chocolate chip cookie or even a brownie: slightly undercooking it is not a good thing (it’ll sink in on itself and have an undesirable gummy texture). At the same time, dry banana bread is arguably just as bad. It’s because of this tricky tightrope that it has taken me a while to come up with a reliable banana bread base that bakes thoroughly and evenly but is still moist and tender.

Chocolate Chip Peanut Butter Banana Bread

The key to hitting the sweet spot is testing your banana bread with a long wooden skewer. Poke it down right in the middle of the bread after about 45-50 minutes in the oven. If it comes out clean or with a few moist crumbs then it’s done and you should take it out immediately, regardless of what the timer says. If it still has some gooey or gummy batter on the skewer, give it a few more minutes and test it again. The top will get deeply golden, but you can always tent it with foil if it gets too dark for your liking.

I also like to line my baking pans with parchment paper, just a strip that covers the long sides and the bottom. The short sides are easy enough to release with a knife, and then you can lift out the entire loaf using the parchment paper as a sling. Trust me, nothing is worse than a loaf of perfect banana bread that refuses to come out of the pan. Ok, maybe I can think of a few things worse, but it’s still disappointing. Especially when it is so easily preventable with just a piece of parchment.

Chocolate Chip Peanut Butter Banana Bread

Chocolate Chip Peanut Butter Banana Bread

Yield: 1 loaf (10-12 servings)

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Perfect, moist banana bread with a peanut butter kick, plus chocolate chips for good measure.

Ingredients:

  • 1 3/4 cups (7.5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 medium ripe bananas, mashed (3/4 cup mashed)
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup creamy peanut butter
  • 6 tablespoons (3/4 stick) unsalted butter, cut into cubes
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Butter and line a 9-by-5-inch loaf pan with parchment paper (cut a 9-inch wide strip of parchment and press it into the pan, covering  the bottom and sides, leaving at least a 1-inch overhang on the long edges; it’s ok if the short ends are left unlined so long as they are buttered).
  2. In a large bowl, sift or whisk together flour, baking powder, baking soda, and salt and set aside.
  3. Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have about 3/4 cup. Whisk in eggs, then add sugar, brown sugar, and vanilla and whisk to combine.
  4. Place butter and peanut butter in a microwave safe bowl or glass measuring cup and microwave on high for 30 to 60 seconds or until warm; stir until butter is melted and smooth. Stir in to banana mixture.
  5. Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Stir in chocolate chips.
  6. Pour batter into prepared pan. Bake for 50 to 60 minutes or until a long skewer or thin metal knife inserted near the center comes out clean. Place pan on a wire cooling rack and let cool to lukewarm. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.

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15 Comments Leave a Comment »

  1. Yum, yum, yum! I love banana bread. Feels like home whenever some is cooking in the oven. Hello Mom! The chocolate and peanut butter additions sound divine!

  2. Hello, the ingredients list calls for 2 amounts of butter, but in the recipe, I can only see one addition, when melted in the microwave with the peanut butter. Please could you confirm the measurements? Thank you.

  3. Most of my life I’ve liked my bananas more on the green side, too. I deemed them rotten after a spot or two! I’ve changed my ways, though, and I actually prefer eating them when they are very ripe. Assuming they aren’t brown and gross anywhere inside. They are so much better for smoothies, etc. that way too! Love banana bread, will try this!!

  4. Lindsay I made this recipe as soon as it appeared in my mailbox. I always eat my bananas slathered in peanut butter so I thought this recipe was genius. OMG! The bread turned out moist and so flavorful! My BF took a bite, closed his eyes tilting his head slightly back and, after taking a sip of milk said “Oh that’s so good.” Thank you for the recipe.

  5. Okay, I love banana bread of all shapes and sizes but this one looks especially delicious!! I have a few very ripe bananas on the counter right now that need reincarnating. :)

  6. Oh boy this sounds so good. Cant wait to give this a go.

    Simon

  7. Only YOU can prevent banana desertion. :-) By making it dessert! 

  8. Made this last night – so yummy! Took a bit longer to cook than posted, but still turned out soft and moist on the inside. I’m thinking my book club will approve. :) Thanks Lindsay!

  9. This one’s my all time favorite!

  10. We don’t have a working microwave. Will it still come out the same if I melt the peanut butter and butter on the stove?

  11. Wow, this looks like a pretty good banana cake recip. Missing the bananas so using apples instead, no sugar so in goes the molasses!!

  12. I made this and used crunchy pb instead of creamy for some extra texture and it was perfect!! It takes about 65/70 minutes to bake thoroughly. My family loved this bread, will make again!

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