Step-by-step recipe

You will need a mashing device, a mixing device, a measuring cup, a bowl or two, a 9×5 pan, an oven and the following ingredients:

1 1/2 cups mashed ripe bananas (3-4 bananas)

1/3 cup plain or vanilla yogurt

1/4 cup margarine or butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup whole wheat flour

1 cup all-purpose flour

1/4 cup ground flaxseed

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp powdered ginger

1/3 cup peanut butter

chocolate chips

Preheat oven to 350˚F (do this now!).

Mash the bananas with your mashing device — a potato masher or pastry cutter will work best. Do this in a bowl big enough to fit the rest of the wet ingredients.

Mix in the yogurt and melted butter. Follow this with the eggs and sugar. Mixing in two steps prevents getting banana scrambled eggs.

In a second, bigger bowl (or the mixing bowl if using a stand-up mixer), combine the two flours, ground flax, baking soda, salt and spices. Push the mixture to the sides of the bowl to form a pit in the middle.

Pour the soupy looking banana mixture into the pit. Stir in the liquid until the dry ingredients are completely incorporated. Add the peanut butter and chocolate chips. Use your discretion with the chocolate chips, but use lots (of chocolate chips, not your discretion).

Line a 9×5 pan with tin foil (or grease it, if you like doing dishes) and pour the peanut buttery banana goop into it.

After an hour of baking, poke the middle with a toothpick. If it comes out clean it is done. If not, bake for another ten minutes and repeat this process every few minutes until nothing sticks to the toothpick. At this point, if you feel the inside is too soft but the outside is getting too dark, cover the top with tin foil.

Enjoy the ridiculously delicious smell of your place while the bread cools. After about 20 minutes you can dig in.


  • Semi-sweet chocolate is best with the peanut butter and banana flavours, but any chocolate is good chocolate.
  • All-purpose flour and whole wheat flour are interchangeable. If you don’t have one or the other just use two cups of what you have. The whole wheat flour and flax seed are just my attempts at making this seem healthy. Neither is totally necessary, but both are worth it.
  • The most important step is letting the bread bake completely. Be patient.
  • Feel free to play with this recipe. The ingredients are not binding. Don’t like chocolate chips? Use peanuts instead. Who has plain yogurt?! Greek works too, or even sour cream. Only have one egg? It will be less fluffy, but fine nonetheless!