Over the years, I’ve made so many banana loaves I could probably make them in my sleep. I’ve tried dozens of different versions but I think this one is my new favourite. This moist banana loaf is studded with Reece’s mini peanut butter cups and milk chocolate chips. It’s pure heaven for lovers of the banana and peanut butter combo!
Peanut butter cup chocolate chip banana loaf
175g soft butter
175g caster sugar
2 large eggs
175g self-raising flour
2 large, very ripe bananas (about 250g total weight), mashed
1 tsp vanilla extract
100g mini peanut butter cups, chopped in half (save a few for sprinkling over the top) and 50g milk chocolate chips
Preheat the oven to 180C. Line the base and sides of a 2lb loaf tin.
Beat the butter and sugar together until light and fluffy.
Slowly add the eggs to the creamed mixture, mixing well after each addition. Stir in the mashed bananas and vanilla extract. Don’t worry if the mixture looks a little curdled at this stage. Gently fold in the flour. Finally, fold most of the peanut butter cups and Reeces pieces/chocolate chips into the cake mixture, taking care not to overmix.
Scoop the cake batter into the prepared loaf tin. Top with the reserved peanut butter cups and bake for between 1 hour and 1 hour 10 minutes, or until risen and skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes or until turning out and leaving to cool completely on a wire rack.
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