Monday, May 5, 2014

Peanut Butter Chocolate Banana Bread

Peanut Butter Chocolate Banana BreadRarely do we have bananas that are ripe enough for banana bread these days but it does happen once in a while. I've been craving peanut butter and/or wanting to put peanut butter in everything lately so I figured I'd put some peanut butter in the banana bread. And then of course I thought to put chocolate chips in it. I could you not? :P

K's daycare is a nut free environment. This means this is definitely not daycare friendly, so I'll have to help K finish this at home. The things a mother will do for her child, eh? ;)

Peanut Butter Chocolate Banana Bread
(makes 1 loaf)

  • 1/2 cup butter, soften
  • 3/4 cup sugar
  • 1/2 cup all natural crunchy peanut butter
  • 2 medium bananas, sliced
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup sour cream
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup semisweet chocolate chips

  1. Preheat oven to 350F. Line a 9" x 5" loaf pan with parchment paper, leaving some overhang. Set aside.
  2. In a stand mixer bowl or large bowl with hand mixer, cream butter, sugar and peanut butter until creamy until creamy.
  3. Mix in bananas, vanilla extract, eggs and sour cream until well combined. Use a spatula to scrape down the sides.
  4. In a medium bowl, combine flour, baking soda and salt. Add that and chocolate chips to banana and peanut butter mixture. Beat until everything is just combined.
  5. Pour batter into the loaf pan. Tap the pan on the counter a few times to knock any air out.
  6. Bake for 60 minutes, or until a toohpick inserted into the center of the loaf comes out clean. If the top becomes too brown, loosely cover with aluminum foil. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
  7. Serve with coffee and/or a scoop of vanilla bean ice cream or milk, etc.