U225X / RECIPE ADDITION
Record: DAT-0013
Added: 2026-09-15
Record link: https://u225x.com/record/DAT-0013#recipes

The final source preference is five medium bananas and no cinnamon; the canonical FOOD-006 formula supplies the complete recipe.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

FIVE-BANANA CHOCOLATE AND PEANUT-BUTTER CHIP BREAD
Adapted from existing FOOD-006 with its measured formula retained and a full two-pan method added. It matches the final five-banana/no-cinnamon request, rather than presenting the earlier six-banana excerpt as final.
Yield: 2 loaves in 9 x 5-inch pans
Prep / wait: 20 minutes
Cook: 50–65 minutes at 350°F; about 2 hours cooling

INGREDIENTS
- 5 ripe medium bananas, 500–560 g peeled
- 3/4 cup (170 g) butter, melted and cooled
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour, with 1 tbsp reserved for the chips
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 3/4 cup mini semisweet chocolate chips
- 3/4 cup peanut-butter baking chips
- 2 tsp butter, for greasing the pans

METHOD
1. Heat the oven to 350°F. Grease two 9 x 5-inch pans and line their bottoms and long sides with parchment.
2. Mash the peeled bananas. Whisk in the melted butter, both sugars, eggs and vanilla until evenly combined.
3. In another bowl mix the flour, excluding the reserved tablespoon, with baking soda, baking powder and salt. Fold into the banana mixture only until no dry flour remains.
4. Toss both kinds of chips with the reserved flour; fold into the batter. Divide evenly between the pans, keeping exposed chips away from bare metal sides.
5. Bake 50–65 minutes. Begin checking at 50 minutes; tent loosely with foil if the tops darken before the centers finish.
6. Check the center away from chip pockets: aim for 200–205°F and a skewer without liquid batter. Extend baking in 5-minute intervals if needed.
7. Cool in pans for 15 minutes, then lift onto a rack and cool completely before cutting.

NOTES & STORAGE
- No cinnamon is included. CHAT-0073 corrects the starting count from six to five medium bananas; weigh the peeled fruit when possible.
- Keep wrapped for 2 days at room temperature, up to 1 week refrigerated, or freeze slices for up to 2 months.

RECIPE BASIS & REFERENCES
FOOD-006 canonical five-banana formula: https://u225x.com/record/FOOD-006
CHAT-0073 corrected preferences: https://u225x.com/record/CHAT-0073