Ingredients

The following ingredients have 10 Servings
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium bananas (mashed)
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ⅓ cup buttermilk
  • ¼ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.
  • In a large bowl, whisk together the flour, baking soda and salt; set aside.
  • In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
  • Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
  • Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).
  • Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.