Being able to bake from scratch without a recipe is a beautiful, beautiful skill to have, and it’s one that I’m still honing. Cooking is an incredible art, but there’s something about baking that just feels like the ultimate form of creation. I’ve always had a deep appreciation for the beauty of baking. You take all these humble, seemingly unworkable ingredients, and with a little time, precision, and heat, you can create something that’s so much more than the sum of its parts.
Baking bread, to me, is the most magical of all the forms of baking. I think it’s because fully baked bread looks so unlike the dough that precedes it. When you bake a pie, it looks like a pie going into the oven and coming out. Bread demonstrates a kind of alchemy that amazes me every single time.
This banana bread is truly more like a cake than a real bread, but there’s something to be said for quick breads as well. No rise time, no yeast, no painstaking attention to a starter culture—just bread. Beautiful, magnificent bread. I really hope I don’t inherit my mom’s Celiac disease, because I love bread more than just about anything.
Of course, when you’re working with ingredients like chocolate and peanut butter, it’s pretty difficult to make anything that tastes bad. I mean, seriously, this has got to be the best flavor combo in the history of flavor combos. And when you make it into bread? You’ve got yerself a home run, kiddo.
I’m in love with this banana bread. It’s so simple, but it looks like it took a serious level of expertise to pull off. Also, this makes an absolutely enormous loaf of bread, so don’t be like me and try to bake it in a shallow dish. And don’t even attempt it in an 8×4 pan. You need a big, fat, extra-deep 9×5 to let this baby rise like she should. So once you’ve got your pan situation figured out, I suggest you hustle your behind to the grocery store and get some choco chips and PB, because this beauty isn’t gonna make itself. What’s your top contender for best flavor combo ever?
Peanut Butter & Chocolate Chip Banana Bread
Prep Time: 30 mins | Cook Time: 50–70 mins | Yield: 1 9×5 loaf
- 3 bananas (medium)
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4–1 cup brown sugar, packed (depending on how sweet you like it)
- 1/2 cup plain Greek yogurt
- 1/4 cup canola or vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1/2–3/4 cup nondairy milk (I used unsweetened almond)
- 1/2 cup peanut butter + 5 Tbsp for swirling
- 1/2 cup chocolate chips + more for top
- Grease and line a deep 9×5 loaf pan with parchment paper. Set aside.
- Preheat oven to 350ºF. Place bananas, peels left on, on a foil-lined baking tray.
- Roast bananas for 15–20 minutes, or until peels are completely black. Let cool on baking tray for 10 minutes or until cool enough to handle.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, mash peeled bananas with a fork. Add brown sugar, yogurt, and canola oil, and whisk until smooth. Whisk in eggs, vanilla extract, and nondairy milk, whisking between each addition.
- Whisk in 1/2 cup peanut butter until mixture is smooth.
- Add dry ingredients to wet ingredients and stir together with a spoon until just combined. Fold in chocolate chips.
- Pour half of batter into prepared loaf pan. Dollop 2 Tbsp of peanut butter over the batter. Pour in the rest of the batter, then dollop the remaining 3 Tbsp of peanut butter on top.
- Swirl together batter and peanut butter with a knife. Add a few more chocolate chips to the top.
- Bake for 50–70 minutes. Cooking times will vary depending on the material of your pan, so begin checking for doneness at 50 minutes by inserting a knife into the center of the banana bread. If the top begins to brown too quickly, cover it with foil.
- When a knife inserted into the center comes out clean, remove from oven and place on a wire rack to cool in the pan. Allow to cool for at least 30 minutes, then slice and serve!
- Important: I highly suggest using a sweeter peanut butter for this recipe. If you want it to be ~healthier~ you can still use a fully natural peanut butter, but be forewarned that your banana bread will turn out a little saltier than you probably want it. In this case, just go for the Jif. It’ll be worth it. Promise.
- You can skip roasting the bananas if yours are nice and brown already. Mine were still a little underripe, so roasting them expedites the process and makes them sweeter!
- Start with 1/2 cup of milk and add more if you need to. I ended up using about 3/4 cup.