- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 heaping cup mashed overripe banana
- 2 eggs, beaten
- 1/2 cup peanut butter chips, lightly coated in flour and coarsely chopped (see notes)
- Preheat the oven to 350F
- Grease and flour a 9x5 bread loaf pan
- In a bowl, stir together flour, salt, and baking soda
- In another bowl and using a hand or stand mixer, cream the sugars and butter until light and fluffy
- Add the eggs one at a time, mixing well after each addition
- Mix in the banana puree
- With the mixer on low, add the dry ingredients in 2-3 additions, mixing until just combined
- Working gently, fold the peanut butter chips into the batter
- Transfer batter to the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean. Loaf will be dark golden brown and will not rise much.
- Remove from oven and allow to cool in the pan for 5 minutes, and then transfer to a cooling rack. Cool completely before slicing and serving.
- Store leftovers wrapped in aluminum foil (to preserve moisture) at room temperature in an airtight container for up to 3 days. You can also wrap individual slices in plastic wrap and freeze for several months.
Tossing the chips in flour and coarsely chopping them will help prevent them from sinking to the bottom of the loaf as the bread bakes