Moist Chocolate Chip Banana Bread

This moist chocolate chip banana bread topped with a sticky peanut butter caramel is the perfect dessert to make on any occasion. It comes together in a bowl and impossible to mess up. The cake itself is not too sweet so it pairs beautifully with the choco chunks and peanut butter caramel.
I used crunchy peanut butter but creamy works aswell. This banana bread is extra moist thanks to the oil and yogurt. You won’t really taste the olive oil, but feel free to use any oil. Another important point to keep in mind is the spottier and browner the bananas, the better. This means that they’ve reached peak sweetness. If your bananas are not as ripe, pop them in the oven at 190C for 30 mins, let them cool before using them. The pumpkin spice used adds a lovely warmth to the bread, but cinnamon works too! Also, the use of whole wheat flour as well as all purpose flour gives our banana bread more structure and density. It’ll be less cake-like. You can also bake this recipe in a cake tin or muffin tray. Just keep in mind that the baking time will vary.

Prep Time

5 minutes

Cook Time

50-60 minutes

Serving:

1 loaf

Labels:

Ingredients

⅔ cups(150g) brown sugar
3 medium-sized bananas or 4 small bananas
½ cup(120ml) olive oil
½ cup(64g) natural yogurt
2 eggs
1 ½ cup(180g) all-purpose flour
½ cup(60g) whole wheat flour*
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pumpkin spice
1 cup(120g) chocolate chunks (60%-70%)
PB Caramel:

3 tbsp crunchy peanut butter
2 tbsp liquid sweetener of choice, I used grape molasses
3 tbsp coconut milk
2 tbsp oil
Pinch of salt

You can swap the ½ cup whole wheat flour with AP flour if you don’t have it.

Instructions:

1. Preheat oven to 190C. Grease and line a loaf tin, set aside. Mash the bananas and add them to a large mixing bowl along with the sugar and oil. Mix until well combined. Crack in the eggs and whisk until emulsified. Add in the yogurt and mix until well combined. Place a sieve on top and sift in all the dry ingredients. Fold the dry mix into the wet. Don’t over-mix! Finally, add half of the chocolate chunks and fold them in.

2. Pour the batter into the lined loaf pan and top with the reserved chocolate chunks. Bake for 50-60 minutes or until a toothpick inserted has fine crumbs stuck to it. Once out of the oven, wait at least 15 minutes before cutting into it.

3. While the loaf is cooling, make the caramel sauce. In a small sauce pan add the peanut butter, coconut milk, and liquid sweetener. Place on medium heat and stir continuously until homogenous. Now thin out the caramel with 1-2 tbsp of oil until you reach the desired consistency.

Pour it over the loaf and enjoy a warm slice of this delightful banana bread!

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