If you are anything like me you ALWAYS end up with 2 or 3 bananas out of every batch that get soft and turn brown. Those poor bananas are just begging you to bake something with them.
I am begging you to make this Banana Peanut Butter Chocolate Chip Loaf! It is
to die for! I love regular banana bread, but this, this is like dessert. The bread is moist and tender and absolutely amazing.
What you need,
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed (about a cup)
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
1 cup semisweet mini chocolate chips
Preheat oven to 350 degrees F. Grease a loaf well with non-stick spray. I always use PAM with flour for baked goods.
In a large bowl, whisk together the flour, baking soda and salt; set aside.
In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
Add the wet ingredients into the flour mixture and fold together gently until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
Pour the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes.
Allow the bread to cool in the pan for about 10 minutes, and then turn it out onto a wire rack to cool completely.
Store the loaf in an airtight container for up to 5 days on the counter, or you can wrap it tightly in plastic and freeze it up to 3 months.
I could eat this for breakfast, lunch and dinner. (Maybe even as a bed time snack, OK so I did eat as a bed time snack… sue me!)
If you are a peanut butter fiend like I am, make this loaf right now‼ Well maybe not right now, but when you have time, and overripe bananas or whatever!
Recipe from the ever fabulous Brown Eyed Baker