CHOCOLATE-CHIP / PEANUT-BUTTER-CHIP BANANA BREAD
Record: DAT-0013 / Revision A
Status: Canonical current standard; complete five-banana batch

YIELD: Two 9 x 5-inch loaves, or one loaf plus 12 muffins.

INGREDIENTS
5 medium very ripe bananas, mashed (about 2–2 1/4 cups / 500–560 g)
3/4 cup (170 g) unsalted butter, melted and cooled
1 cup (200 g) granulated sugar
1/2 cup (110 g) packed light-brown sugar
3 large eggs
2 tsp vanilla extract
3 cups (360 g) all-purpose flour
2 tsp baking soda, 1 tsp baking powder, and 1 tsp fine salt
3/4 cup mini semisweet chocolate chips
3/4 cup peanut-butter chips
1 Tbsp flour for coating the chips

METHOD
1. Heat oven to 350°F. Grease and line two 9 x 5-inch pans.
2. Whisk bananas, cooled butter, sugars, eggs, and vanilla.
3. Whisk dry ingredients separately. There is no cinnamon in this version.
4. Fold dry into wet just until a few flour streaks remain.
5. Toss chips with 1 Tbsp flour and fold them in. Keep most chips inside the batter to reduce scorching.
6. Divide between pans and bake 50–65 minutes. Tent loosely if tops darken early.
7. Finish at 200–205°F with moist crumbs and no wet batter.
8. Cool 15 minutes in pans, then cool completely on a rack before wrapping.