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.