Recipe: Triple Chocolate and Peanut Butter Banana Bread

Banana Bread

When I posted a picture of this on Instagram (follow me!) folks went cray for this one so it’d be cruel of me not to share the recipe 😉

Read on after the jump…


3 very ripe bananas (we’re talking brown over most the skin here), mashed
1 egg
½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
200g mix of white chocolate, milk chocolate and dark chocolate (I like 100g : 60g : 40g), broken up into chunks
180g smooth peanut butter
60ml vegetable oil
100g granulated sugar
50g brown sugar
225g / ½lb all purpose flour
unsalted butter (for greasing the loaf tin)

loaf pan (8″ x 4″)
measuring spoons
wooden spoon (for stirring the batter)
large mixing bowl
medium mixing bowl
chopping board and chopping knife (for chocolate chunks)
wire rack
tea towel

Preheat oven to 200°C.

Grease your loaf pan with unsalted butter.

In the medium bowl, sieve in the flour and mix through the baking soda, baking powder and salt.

In the large bowl, stir together the bananas, peanut butter, vegetable oil, egg and sugars.

Pour your dry ingredients (the contents of the medium bowl) into your wet ingredients (the contents of the large bowl) and stir until just combined. Batter will be lumpy.  Don’t overstir.

Fold in the chocolate chunks.

Scoop the batter into the loaf pan.

Bake for ~1 hour.  The sign that it’s cooked properly is when you put a toothpick in the centre and it comes out clean.

Remove from the oven and let it cool for 10 minutes, then run a knife around the edges of the loaf pan to loosen it and transfer the loaf to a cooling rack.

Cover with a tea towel and give it at least 1 hour to cool down.  If you try and cut it too soon it’ll crumble to pieces.


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