I’ve called this the best banana bread because it truly is, and also because ‘wholemeal peanut butter chocolate chunk banana bread’ doesn’t quite have the same ring to it. And yes, saying it’s the best is a big call, just like these brownies and these biscuits, but it is. Not only does it have a good dose of peanut butter, it’s also full of dark chocolate chunks, and because it’s made with wholemeal flour, it feels a little more healthy. So, so good!
It’s also super easy to make so it would be perfect for the kids to bake in the fast approaching school holidays.
250g wholemeal flour
1½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
4 large very ripe bananas
180g brown sugar
170g butter, cut into cubes
½c peanut butter
2 large eggs
1 teaspoon vanilla extract
150g dark chocolate, roughly chopped
Preheat your oven to 180°C and grease and line a loaf tin.
In a bowl, whisk the flour, baking soda, baking powder and salt together. Set aside.
In a heatproof bowl, melt the butter in the microwave and then whisk in the peanut butter until its fully incorporated. Allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, add 2 of the bananas and the sugar. Whisk on high for about 3 minutes, it will look like a fluffy banana cream.
Add the melted butter mixture, eggs and vanilla extract and mix well, scraping down the sides of the bowl when necessary.
Add the dry ingredients and mix on low until just combined.
Mash the remaining 2 bananas with a fork and fold these in with the chocolate chunks. Do not overmix.
Pour the batter into the prepared tin and bake for around 1 hour, or until a skewer comes out clean.
Remove from the oven and cool in the tin for 10 minutes, before turning out onto a wire rack and cooling completely.
Store in an airtight container for up to 3 days. I love spreading mine with more peanut butter. Toasting a slice makes a really good breakfast treat too.
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