A deliciously moist banana loaf with a generous helping of peanut butter cups and chocolate chips, this peanut butter cup chocolate chip banana loaf is a peanut butter lover’s dream!
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.
If you’re a fan of the banana and peanut butter combo, you are in for a treat!
A deliciously squidgy banana loaf full of peanut butter cups and chocolate chips! A fun twist on the classic banana loaf.
- 175 g soft butter
- 175 g caster sugar
- 2 large eggs
- 175 g self-raising flour
- 2 large very ripe bananas (about 250g total weight), mashed
- 1 tsp vanilla extract
- 100 g 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.
This banana loaf will keep in a airtight container for up to 3 days.
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