How To: Make Peanut Butter & Chocolate Chip Banana Bread

This recipe was originally found on Martha Collison’s blog, you remember the 17-year-old girl that was a quarter-finalist in the Great British Bake Off 2014, well here’s my efforts documented in an honest, hopefully helpful and definitely not perfect way.


Ingredients for One Loaf (Plus a Sneaky Mini Loaf on the Side)

  • 3 ripe bananas – or in my instance 2 very unripe bananas, sod you Asda delivery driver!
  • 125g soft light brown sugar – fancy, expensive stuff that you never use again.
  • 100g butter
  • 50g chopped peanuts – didn’t read the chopped bit when I did it, not a disaster however it just made for an interesting and slightly chewy surprise.
  • 75g peanut butter – Martha didn’t specify what kind but I went for smooth, though if I did it again I would ditch the 50gs of peanuts and used 100g of chunky peanut butter instead.
  • 125ml milk
  • 2 eggs – free range please!
  • 275g plain flour
  • 1 teaspoon baking powder
  • 150g dark chocolate chunks – I went for dark chocolate drops because who knows what chunks are? Also I realised once the loaf was in the oven that I had only put 100g in so I just chucked the rest on top and I think it actually made it look quite good.



  • Loaf Tin – this recipe provided me with enough mix for one large loaf and a mini loaf, which is an absolute necessity for snacking on while the large loaf finishes cooking…
  • Spatula – I loathe washing up, so I stuck with one spatula for pretty much everything – mashing, frying, beating, serving… I’m a rebel, I know!
  • Scales
  • Frying Pan – use a large pan, all the wet ingredients end up in there and I don’t want you to go through the pain of washing up two pans, ‘ain’t nobody got time fo’ that!’
  • Knife – to chop bananas and peanuts (whoops!)
  • Baking Paper/Parchment
  • Mixing Bowl
  • An Oven


1. Chuck the oven on at 170c or 150c for fan-assisted ovens – totally did not read this properly and just put it on at 170c, even though my oven is fan assisted…

2. Line a tin with baking paper/parchment – my trick is to butter the tin first, then cut the paper to match the tin exactly (a little extra time now will save you picking paper out of your bake later down the line) then butter the paper too to make it easy to peel off later.

3. Slice two bananas into small discs and saute (I think this literally means fry) with 25g of butter and all of the brown sugar for 4-5 minutes until they soften – my bananas were super ripe so took 6-7 minutes to soften.

4. Remove from the heat and mash up the banana until it looks like someone has thrown up sausage and mash into a pan – or as Martha puts it until the mixture is mostly smooth and the bananas have ‘disintegrated’. 

5. Stir in the remaining butter, it should melt pretty quickly. Then add the milk and eggs – this bit is why you need a large frying pan, whatever you do you’re going to end up in a bloody mess as this is super sloppy but a large pan makes it slightly easier.

6. In a separate mixing bowl, mix together the flour and baking powder then pour in the wet ingredients you have in the pan.

7. Mix together all of the ingredients until there are no lumps of flour left but do not overmix or the bread will be tough.

8. Add the chocolate chips and peanuts and mix through – Martha didn’t specify when to add the peanut butter so I chucked it in now, as I said above if I did it again I would scrap the peanuts and just use crunchy peanut butter but each to their own!

*warning if you are a bowl/spoon licker then this isn’t the recipe for you. I was massively disappointed at the flavour of the raw mix, it is unfortunately a bake that has to be cooked to be enjoyed. If you possess self-control however and can wait it really is worth it…

9. Pour the batter into the tin and smooth the top.

10. Now Martha suggests cutting a banana in half and placing it on top of the cake – I couldn’t do this because I only had two bananas, combined with the fact that I forgot to add a third of the chocolate chips I decided to just throw caution to the wind and chuck the chocolate chips on top for decoration and frankly I think it looks better. I am a martyr, I know.

11. Bake the cake for 45-50 minutes or until a skewer/knife comes out clean when poked into the centre of the loaf – mine only took 40 mins but as mentioned above I did have my oven 20c too high!

12. Now is the time to allow the loaf to cool, if you have patience, for 5 minutes then transfer to a cooling rack to cool completely – sod that right? I took mine out almost immediately and ate a slice while the chocolate chips were still like molten lava and it was delicious.



I always include a ‘uses‘ section on my How To‘ blog posts, so why should today be any different? Ok, uses of peanut butter and chocolate chip banana bread…

  • Feed it to all of your friends, making them fat, thus making you look slimmer.
  • Bring it into work, feed it to your boss until they offer you a pay rise because this banana bread tastes THAT GOOD.
  • Give it your other half, he or she will be bowled over by your baking skills, immediately realise that you would make the perfect life partner and propose there and then.


Let me know how you get on!

Speak soon

Katie x

3 thoughts on “How To: Make Peanut Butter & Chocolate Chip Banana Bread

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