Peanut Butter Banana Bread With Roasted Cacao Nibs

Serving 10 people

60 min


  • baking soda 1 teaspoon baking soda
  • bananas 1 cup mashed, ripe bananas (about 2 large or 3 small bananas)
  • butter 1/2 cup butter
  • cacao nibs 1/2 cup roasted cacao nibs
  • crunchy peanut butter 1/2 cup crunchy peanut butter
  • dark brown sugar 1 cup dark brown sugar
  • eggs 2 eggs
  • kosher salt 1/2 teaspoon kosher salt
  • lemon juice 1 teaspoon lemon juice
  • milk 1/3 cup milk
  • whole wheat flour 2 cups whole wheat flour
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How to make it

  1. Preheat your oven to 350° F. Generously grease a 9-inch loaf pan and set aside.In a small bowl, whisk together the flour, baking soda and kosher salt. Set aside.In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until it’s light in color.
  2. Add the brown sugar and beat until fluffy.
  3. Add the eggs, one at a time, and mix just until combined. Then add the mashed bananas and peanut butter; blend thoroughly.
  4. Add lemon juice to the milk. Don’t worry if the milk curdles slightly. Alternate the addition of dry ingredients (in 3 parts) with the wet ingredients (in 2 parts). After each addition, mix only until the ingredients are blended.Fold in the roasted cacao nibs by hand.
  5. Pour the batter into the prepared baking pan. With a spatula, level off the batter to ensure even baking and rising.
  6. Bake for 55 minutes or until the bread springs back when touched lightly in the middle. Do not over bake; the cacao nibs – which are already roasted – will have a tendency to burn if the bread is baked for too long. Cool in the pan on a wire rack for 15 minutes, then remove the peanut butter banana bread from the loaf.