Peanut Butter Banana Loaf (Printable)

Moist banana loaf with peanut butter, chocolate chips, and chopped peanut butter cups for added richness.

# Components:

→ Produce

01 - 3 large ripe bananas, mashed (approximately 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

# Method:

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, both 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. Sprinkle reserved chocolate chips and peanut butter cups on top.
07 - Bake for 50-60 minutes, or until a toothpick inserted into center comes out with a few moist crumbs.
08 - Allow loaf to cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It tastes like someone baked your favorite candy bar into a loaf of banana bread.
  • The peanut butter and chocolate keep it incredibly moist, even days later.
  • You can throw it together in under 30 minutes and have something that feels fancy without the fuss.
02 -
  • Don't skip the parchment paper—the peanut butter and chocolate make this loaf stick to the pan like nobody's business, and parchment is the easiest escape route.
  • Room temperature ingredients truly matter here; cold butter and eggs create lumps that won't fully incorporate, and your texture suffers.
  • A toothpick test showing moist crumbs is different from raw batter; trust your instincts, and remember that the loaf continues cooking slightly as it cools.
03 -
  • Sprinkle a pinch of fleur de sel on top of the chocolate chips before baking—it sounds wild, but the salt makes both the chocolate and peanut flavors pop.
  • If you're in a warm climate, chill the batter for 15 minutes before baking; it helps the bread rise more evenly and prevents the chocolate from sinking to the bottom.
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