Chocolate chip peanut butter banana bread
Take banana bread to the next level by adding dark chocolate chips and a swirl of peanut butter.
Per serving: 342kcals, 14.7g fat (8.4g saturated), 49g carbs (28.1g sugars), 5.6g protein, 2.2g fibre, 0.374g sodium
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Prep: Cook: |
20 minutes 70 minutes [inactive] |
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| Difficulty: | Easy | |
| Serves: | Serves 10-12 |
| Ingredients |
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| 110g butter, softened, plus extra for greasing |
| 250g plain flour, plus extra for dusting |
| 1 tsp baking powder |
| 1 tsp bicarbonate of soda |
| 1 tsp salt |
| 3 ripe bananas, mashed |
| 1 tbsp milk |
| 1 tsp ground cinnamon, or to taste |
| 200g caster sugar |
| 2 eggs |
| 170g dark chocolate chips |
| 3 tbsp smooth peanut butter |
directions
- Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease a 900g loaf tin with butter and dust with flour.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt. In a second bowl, combine the bananas, milk and cinnamon.
- Beat the butter and sugar together in a third bowl until light and fluffy. Add the eggs to the butter mixture, one at a time, beating well after each addition.
- Stir the banana mixture into the butter mixture, then fold in the dry mixture until well combined.
- Gently fold in the chocolate chips and peanut butter until just combined. Transfer the mixture into the prepared loaf tin.
- Bake for around 70 minutes or until a skewer inserted into the centre of the loaf comes out clean.
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack and allow to cool completely before slicing.
