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
- Heat the oven to 350°F. Grease two 9 x 5-inch pans and line their bottoms and long sides with parchment.
- Mash the peeled bananas. Whisk in the melted butter, both sugars, eggs and vanilla until evenly combined.
- 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.
- 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.
- Bake 50–65 minutes. Begin checking at 50 minutes; tent loosely with foil if the tops darken before the centers finish.
- 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.
- 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.