Peanut Butter Chocolate Chip Banana Bread Recipe
- 2 to 3 very ripe bananas, peeled
- 1/3 cup (74g) melted unsalted butter
- 1/2 cup milk, (whole, 2 percent or even a nut milk works)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (200g) sugar
- 1/2 cup (113g) creamy peanut butter
- 1 teaspoon baking soda
- Pinch of kosher salt
- 1/2 teaspoon cinnamon (optional)
- 1 1/2 cups (191g) all-purpose flour
- 3/4 cup (143g) chocolate chips
- Preheat the oven and prep the pan:
Preheat the oven to 350°F. Spray or grease a 4x8-inch loaf pan very well.
- Make the batter:
Mash the bananas in a mixing bowl using a fork. Whisk in the melted butter, milk, egg, and vanilla. Mix in the sugar.
In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture. Scrape the bowl down and beat in the baking soda, salt, cinnamon, and flour. Cindy Rahe Cindy Rahe Cindy Rahe Cindy Rahe
- Fold in the chocolate chips:
Fold in the flour until completely combined, followed by the chocolate chips. Cindy Rahe
- Bake the loaf:
Spread the batter in the prepared pan and bake on the center rack of the oven for 55 to 60 minutes, or until the bread is deeply golden and a toothpick inserted in the center comes out clean.
- Cool the loaf:
Remove the bread from the oven and place on a rack to cool completely before turning out.
Store the leftover bread wrapped well in plastic at room temperature for 3 days. Leftovers are great toasted lightly in a pan with butter. Cindy Rahe