Yesterday Therese sent me a recipe for Peanut Butter N’ Banana Bread. I must have been hungry because it sounded so good I went straight to the kitchen and made it — and this was after I’d cleaned up all the mess from the fudge.
Since the instructions said the banana bread needed to sit for 24 hours, I willed myself not to cut into it immediately and saved it for today’s snack. Ah, delayed gratification. It was worth it! This bread is sweet enough to satisfy as dessert, but not overly rich since most of the fat comes from the peanut butter and there’s just enough oil to keep the texture from being off (rubbery).
Here’s the recipe Therese sent along with a note saying it was adapted from BHG. This makes two loaves, but you can easily halve the recipe and make just one.
Peanut Butter and Banana Bread with Chocolate Chips
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 ripe large bananas, mashed (1 cup)
1 cup milk
3/4 cup chunky peanut butter
3 Tablespoons vegetable oil
1 teaspoon vanilla
1 egg, slightly beaten
1 cup semi-sweet chocolate chips (or milk — I used mini chips)
Preheat oven to 350 degrees F. Spray two 9×5 inch loaf pans with flour-added cooking spray.
Stir flour, sugars, baking powder, salt and cinnamon together in a large mixing bowl.
Combine mashed bananas, milk, peanut butter, oil, vanilla and egg in a second bowl. Add banana mixture to flour mixture, stirring just until combined. Stir in chocolate chips. Pour batter into the two loaf pans and bake on center rack for 50 to 55 minutes or until a toothpick or cake tester inserted in the middle comes out clean.
Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight