Peanut butter chocolate chips banana bread
Easy to make peanut butter banana bread with chocolate chips. It is loaded with ripe bananas and melty morsels of chocolate chips. The combination of peanut butter with chocolate chips is heaven. Words to describe this banana bread – quick, sweet, very moist, and creamy.
Equipment
- Hand mixer or stand mixer
- Rubber spatula optional
Ingredients
- 150 grams unsalted butter room temperature
- 80 grams brown sugar
- 190 grams all-purpose flour
- 3 very ripe bananas peeled
- 150 grams chocolate chips
- 140 grams peanut butter
- 2 eggs room temperature
- 1 tsp baking soda
- pinch of salt
- 1 tbsp cinnamon optional
- 1 tsp vanilla extract optional
- 1 tbsp sour cream or greek yoghurt
- 100 grams crushed cashew nuts or walnuts optional
Makes: 8 x 4inch rectangle
Instructions
- Preheat the oven (conventional) to 180℃ (356 °F). Grease the cake tin and place a piece of parchment paper in the cake tin.
- Beat the unsalted butter in a mixing bowl with a electric mixer on a low speed, until it becomes soft and creamy. Gradually at the brown sugar and increase the speed (high speed) and continue beating until smooth and creamy. If the butter is not at room temperature, you can also heat it for a 30-60 seconds in the microwave, so that no lumps form in the mix (make sure that the butter doesn't melt).150 grams unsalted butter, 80 grams brown sugar
- Add eggs one by one into the creamed butter and mix it together briefly.2 eggs
- In a separate bowl, mix the peanut butter with a hand mixer until creamy. Mash the ripe bananas with a fork to a puree (or put them in a food processor). Add the sour cream, and vanilla extract. Mix with a handmixer until combined. Stir this into the creamed butter and mix until combined.3 very ripe bananas, 140 grams peanut butter, 1 tbsp sour cream, 1 tsp vanilla extract
- Whisk the dry ingredients (flour, salt, cinnamon, and baking soda) together in a bowl. Stir the banana mixture into the dry ingredients with a rubber spatula until thoroughly combined. Stir in chocolate chips.190 grams all-purpose flour, 1 tsp baking soda, pinch of salt, 1 tbsp cinnamon, 150 grams chocolate chips
- Spoon the mixture into the loaf pan and place in the middle of a preheated oven 180℃ (356 °F). Wait about 40-50 minutes for the banana bread to be ready. Check the doneness of the cake with a wooden tooth stick. Insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is done.
- Cool the banana bread in the pan on a cooling rack for 15 minutes. After 15 minutes remove the banana bread from the pan to cool down on a cooling rack. Slice the cake when it has completely cooled down.
Notes
Storage - A covered banana bread can be stored in the refrigerator for a maximum of 4 to 5 days. You can also freeze banana bread in an airtight container for about 3 months.
Use overripe bananas - Overripe bananas are best, but if you are in a pinch, you can ripen the bananas by baking them in the oven. Place unpeeled bananas on a baking sheet and bake at 120°C (250°F) until soft, about 15-20 minutes.
Room temperature ingredients - the bananas, butter, and eggs need to be at room temperature. Remove them minimum an hour before baking from the fridge.
Nutrition
Calories: 287kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 158mgPotassium: 109mgFiber: 1gSugar: 11gVitamin A: 356IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Tried this recipe?Mention @fleurfoodie or tag #fleurfoodie!