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Author Notes: Banana bread has always been one of my favorite comfort sweets. Peanut butter and chocolate is another comforting combo that I often crave. This super simple recipe ties the two together in a heavenly way. Afraid of baking? Don't be afraid of this recipe - it is anything but complicated! —Ali Conklin
Makes 1 9x5-inch loaf
- 1 3/4 cups unbleached all purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 cup white sugar
- 1/2 cup packed light brown sugar
- 1 cup mashed banana (about 2 bananas)
- 3/4 cup canola oil
- 3/4 cup peanut butter and chocolate chips
- 1/4 cup roasted unsalted peanuts
- nonstick cooking spray or extra canola oil
- Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- In a large bowl, mash your bananas if you haven't already (just make sure you have 1 cups-worth). Add eggs, both sugars, and oil and stir until combined. Be sure that you break up any clumps of brown sugar.
- Add flour mixture to banana mixture and stir just until combined. Add peanut butter and chocolate chips and gently fold into the batter.
- Spray a 9x5-inch loaf pan with nonstick spray, or pour a little bit of canola oil in and spread around with a paper towel. Pour batter into the pan and smooth out any air bubbles on top.
- Sprinkle the peanuts on top of the batter. Place loaf pan in oven and bake for 60-75 minutes. It will be done when you can stick a toothpick or cake tester in the middle and it comes out clean.
- Take out of the oven and let cool in the pan for at least 20 minutes before removing from the pan. Slice and serve. May be kept at room temperature in an air-tight container for up to 4-5 days. Enjoy!