Peanut Butter Banana Loaf (Printable Version)

Moist banana loaf with creamy peanut butter, chocolate chips, and chopped candy pieces for a rich treat.

# What You'll Need:

→ Produce

01 - 3 large ripe bananas, mashed (approximately 1 1/4 cups)

→ Dairy & Eggs

02 - 2 large eggs, room temperature
03 - 1/2 cup unsalted butter, melted and slightly cooled
04 - 1/4 cup whole milk or buttermilk

→ Pantry

05 - 1/2 cup creamy peanut butter
06 - 3/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon pure vanilla extract

→ Mix-ins

13 - 3/4 cup semisweet chocolate chips
14 - 3/4 cup chopped peanut butter cups

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, whisk together mashed bananas, melted butter, brown sugar, granulated sugar, peanut butter, eggs, milk, and vanilla until smooth.
03 - In a separate bowl, combine flour, baking soda, baking powder, and salt.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix.
05 - Fold in chocolate chips and chopped peanut butter cups, reserving a small handful for topping.
06 - Pour batter into prepared loaf pan. Sprinkle reserved chocolate chips and peanut butter cups on top.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let loaf cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It tastes like dessert but masquerades as breakfast, so you can justify eating it whenever.
  • The peanut butter cups stay chewy and distinct instead of disappearing into the crumb—that's the real magic here.
  • One bowl moment when things come together, which means less cleanup and more time enjoying warm slices.
02 -
  • Room temperature eggs mix in smoothly and create a silkier batter than cold ones straight from the fridge—it's a small detail that makes a real difference in texture.
  • The peanut butter cups won't disappear if you fold them in gently and save some for topping, so resist the urge to stir aggressively or they'll break up into nothing.
03 -
  • Don't skip the parchment paper overhang—it sounds fussy but saves you from crushed edges and frustration when removing the loaf.
  • If your chocolate chips are melting into the batter too much, toss them lightly with a little flour before folding them in; it keeps them distinct and prevents them from sinking.
Go Back