Introduction
There’s something truly magical about the combination of peanut butter and chocolate, especially when paired with the warm sweetness of ripe bananas. This Peanut Butter Chocolate Chip Banana Bread is the perfect treat for any time of day—be it breakfast with a warm cup of coffee or a delightful afternoon snack. Each slice is rich and creamy, filled with bursts of chocolate chips that melt in your mouth. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is simple to follow and yields a loaf that will leave everyone asking for seconds!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure your bread comes out easily.
- In a large mixing bowl, combine the mashed bananas and creamy peanut butter. Mix them together until they are smooth and well blended.
- Add the granulated sugar and brown sugar to the banana mixture, stirring until the sugars are fully incorporated.
- Beat in the eggs one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract for that extra hint of flavor.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour until well combined.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix, as we want our bread to remain tender.
- Fold in the chocolate chips gently, so they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake in your preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes or Tips
For an added twist, consider mixing in a handful of chopped nuts or a sprinkle of cinnamon for extra flavor. Make sure your bananas are truly ripe for the best sweetness and moisture in the bread. This banana bread tastes even better the next day, so don’t hesitate to make it ahead of time!
Cooking Techniques
This banana bread recipe showcases the technique of the muffin method, where wet and dry ingredients are mixed separately before combining to create a tender crumb. It’s a great way to ensure even distribution of ingredients while keeping the texture light and fluffy. Remember, folding the chocolate chips gently prevents them from breaking apart and allows for beautiful melty pockets of chocolate in every bite!
FAQ
Can I use frozen bananas? Yes, frozen bananas work wonderfully! Just thaw them first and drain any excess liquid before mashing.
How do I store the banana bread? Store it in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. You can also freeze individual slices for up to 3 months!
Conclusion
This Peanut Butter Chocolate Chip Banana Bread is sure to become a cherished recipe in your baking repertoire. With its rich flavors and tender crumb, it’s a sweet treat that warm hearts and homes alike. Enjoy each slice fresh with a little butter, or simply on its own, and bask in the delicious goodness you’ve created. Happy baking!