Peanut Butter & Chocolate Chip Banana Bread
I’ve taken the humble banana bread recipe to the next level adding chocolate chips and lashings of crunchy peanut butter. Get the recipe below.
Sweet, sticky and salty
For lots of people banana bread is a very nostalgic thing. It reminds them of lazy Sunday afternoons baking in the kitchen with their Mum or Grandma – or that’s what lots of my followers told me the last time I posted banana bread on my Instagram stories. So many of you had stories about making banana bread as a little child, mashing the bananas while hanging off of someone’s apron strings. Banana bread doesn’t hold the same memories for me but it is definitely something I’d regard as comfort food.
What I love about banana bread is how you can almost pretend that its good for you. It’s sweet, its sticky (and in the case of this peanut butter version it’s also a little salty) but its jam packed full of fruit so that must make it one of your five a day. Right?! Now I come to think about it…peanut butter is a great source of protein too. Sounds to me like this cake is most definitely diet food. (Don’t quote me on that…!) Regardless of its nutritional value this is an incredibly moreish cake that will have you drooling the second its aromas start wafting out of the oven. If you can bring yourself to leave it to cool slightly before tucking in, you’re rewarded with a warm, light and fluffy, gooey cake which taste of a heady mix of banana, chocolate and peanut butter.
In my recipe I’ve used milk chocolate chips but you could just as easily swap it out for dark chocolate if that’s what you prefer. I’ve also used crunchy peanut butter because I love the added bite that the pieces of peanut bring to the cake but if you’ve only got smooth peanut butter that’s not a problem at all – it will still be delicious! I’ve enjoyed this cold for breakfast, slathered with yet more peanut butter but also served hot with a big scoop of vanilla ice cream.
How will you eat yours?
Peanut Butter and Chocolate Chip Banana Bread
- 1lb loaf tin
- Pre-heat your oven to 180C/gas mark 4.
- In a large bowl, whisk together the eggs, sugar, meted butter until well combined and increased in volume.
- Mash together the peanut butter and banana until you have a gloopy, sticky mixture. Stir this into the other wet ingredients.
- Fold in the self raising flour and 75g of the chocolate chips.
- Spoon the cake mix into a lined loaf tin and top with the last 25g of chocolate chips.
- Bake in the centre of your oven for 1 hour or until the cake is cooked through - you can tell its done when the outside is golden brown, the cake is springy to the touch and a skewer comes out clean.
- Leave to cool in the tin before turning out.
- Serve warm.