My frozen bananas were taking over my freezer. There was a banana avalanche every time I opened it up. The freezer wasn’t fully closing as there were bananas lodged behind the shelves. Thankfully, being a frozen banana hoarder means one thing and one thing only: banana bread all the time.
This Peanut Butter and Fluff Chocolate Chip Banana Bread is smothered with marshmallow fluff (I made my own out of marshmallows and corn syrup but you could also just buy already-made marshmallow Fluff) and peanut butter. It’s filled with Reese’s Peanut Butter Chips so the PB hits you throughout each piece. I also added chocolate chips, because I have a little bit of a problem not adding them into things I make, especially banana bread. Oodles better than the classic lunchtime sandwich, this Peanut Butter and Fluff Chocolate Chip Banana Bread is the b-bread you never knew you needed.
Peanut Butter and Fluff Chocolate Chip Banana Bread
Ingredients
For the Banana Bread:
- 1 cup granulated sugar
- 1/2 cup 1 stick butter softened
- 1 1/2 cups mashed bananas usually about three large bananas
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup semi-sweet chocolate chips
- 1 cup Reese's Peanut Butter baking chips
- 1/2 cup peanut butter
For the Marshmallow Fluff:
- 20 jumbo marshmallows
- 2 tbsp light corn syrup
Instructions
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Preheat the oven to 350° F and grease a standard loaf pan with cooking spray or line with parchment paper. Set aside.
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Cream together the sugar and butter until smooth. Then, beat in the mashed bananas, eggs, and vanilla. In a separate bowl, combine the dry ingredients (flour, baking soda, salt), and then stir into the banana mixture until combined. Fold in the chocolate chips and Reese's Peanut Butter Baking Chips.
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Pour the batter into the loaf pan, and bake for 30 minutes. Then, cover the loaf with a loose tent of aluminum foil, and continue to bake for another 30-40 minutes, until a toothpick comes out clean (the aluminum foil is to prevent your banana bread from browning too much on the top!)
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While the banana bread is cooling, make the marshmallow fluff (you can also use pre-made marshmallow fluff from the store, it will need to be heated in order to spread on top). Add 20 jumbo marshmallows and 2 tbsp light corn syrup to a medium saucepan and heat on medium heat, until the marshmallows start to melt, stirring every so often. Once the marshmallows are fully melted, spread it on top of the cooling banana bread. Melt 1/2 cup of peanut butter in a microwave-safe dish for about 30 seconds, or until melted. Drizzle over the bread on top of the marshmallow layer. Allow the banana bread to cool for about 45 minutes before cutting and serving. Enjoy!
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