Delicious fluffy banana bread studded with chocolate chips and the crunch of peanut butter. My Peanut Butter & Chocolate Banana Bread is the best way to use up old bananas.
I know I’m not the only person who buys bananas and seems to have a couple that don’t get eaten straight away and start to become brown, spotty and generally less desirable. Previously I used to moan and vow to not buy bananas again because they would be wasted. Now, I welcome the brown spots! I have even been known to stop Mr Curly eating the bananas when they are yellow because I am waiting for them to turn brown so I can make this Peanut Butter & Chocolate Banana Bread.
I have been making Banana Bread for years and is very popular each time I make it; but I wanted to make a variation of it that was a bit more indulgent. Obviously peanut butter and chocolate chips sprang to mind as they would go perfectly with the banana.
It took a couple of attempts before I was happy with the recipe. The first time there wasn’t enough peanut butter, the second time was nearly there but lacking something. That is when I decided to change from smooth to chunky peanut butter. That was the final tweak I was looking for! The crunch from the peanut butter is just what is needed to help reinforce the fact that peanuts are included and not just relying on their flavour.
The first two attempts were tested by my always willing colleagues at work. They do get to enjoy the things I bake them, but they have to listen to waffle on about them asking for any improvements I can make!
I have used milk chocolate in this recipe, but dark chocolate would go really well too. You could also use smooth peanut butter if this is all you have and it will taste great. You will just not have the added little crunch. I added a few peanut butter chips to the top of my loaf which Mr Curly got me on a work trip to America. If you have them, you can add them; if not don’t.
Although this is called Peanut Butter & Chocolate Banana Bread, I think of it as more of a cake. It is incredibly easy and quick to make which is another reason I love it so much. I have often whipped this up one evening while dinner is cooking in the oven and then put it after dinner is ready. I can then go and eat dinner and clear up while this cooks without needing any attention.
It will keep in an airtight container for a couple of days, but I highly doubt it will last that long!
125g unsalted butter, softened
100g light brown sugar
50g dark brown sugar
250g plain flour
2 tsp baking powder
Pinch of salt
250g bananas, mashed
100g milk chocolate chips or chunks
130g crunchy peanut butter
2 tbsp milk
A few chocolate chips to decorate (optional)
- Preheat the oven to 160ºC (fan assisted or 180ºC non fan) and line a 2lb loaf tin
- Beat the butter and sugar together for at least 5 minutes until pale and fluffy
- Add the eggs and mix again
- Add the flour, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite
- Mash the bananas roughly with a fork and add them to the mix along with the peanut butter, chocolate chips and milk. Mix until combined
- Tip into the lined tin and smooth. I then make a shallow indent down the middle to help even rising. Scatter over the additional chocolate chips if you’re using them
- Bake in the oven for 1 hour until a cocktail stick comes out clean. If it starts to get too brown, cover it loosely with tin foil
- Allow to cool for around 30 minutes before removing from the tin and cooling completely on a wire rack
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