Sooo….not that long ago I said that I didn’t like banana bread.
And I still don’t, really.
Not until you add peanut butter and chocolate, that is.
Mental note: The next time you need to buy peanut butter, make it the economy size from Sam’s or Costco.The same goes for unsweetened cocoa powder.
Sorry for the tangent.
So, if I don’t like banana bread, why did I make banana bread?
Because of these. My mom gave me these rather disgusting-looking bananas and said, “I read on your blog that you can use these.” Well, ok, you’ve got a point there.
She was referring to my post on “ice cream” made from bananas. And yes, I did say that it was a great way to use over-ripe bananas.
But I also said that mine often end up that way. Which means I already have a number of containers of bananas in the freezer waiting to be used. For the sake of space in the freezer, I decided to use these right away and had the crazy idea to give banana bread another try, but on my own terms.
And by my own terms I mean add peanut butter and chocolate and mask some of the banana flavor. Don’t judge me.
I actually really liked this bread. The bananas make it incredibly moist and the peanut butter and chocolate, make it, well awesome. I brought 3 of the 4 mini loaves this made to work with me and it was eagerly gobbled up.
Here’s what you need to begin your adventures in banana bread baking:
Baking powder, ripe bananas, whole wheat flour, cinnamon, peanut butter, milk, white sugar, brown sugar, cocoa powder, vanilla, salt, an egg, butter and milk.
Begin by creaming together the butters, then add the sugars and mix, followed by the egg and vanilla.
Mash your bananas and mix them into the butter/sugar/egg mixture.
Add your dry ingredients next and mix until just combined. Add the milk a tablespoon at a time, until the dough achieves a desired consistency (it should not and will not be runny but you don’t want it to be dry; if you are questioning, add all of the tablespoons of milk).
Last but certainly not least, stir in the chocolate chips.
Pour the batter into one regular loaf pan that has been sprayed, or, if you’re like me and have a new mini-loaf pan that you’re slightly obsessed with, spray the pan and divide the batter into the four sections.
Bake for 30-35 minutes (50 minutes in a regular loaf pan), or until a toothpick inserted comes out clean.
I ate this without anything additional but don’t be afraid to add a little more peanut butter to the top. You know you want to.
Chocolate Peanut Butter Banana Bread
(Slightly Adapated from How Sweet It Is)
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4-5 large ripe bananas, mashed
- 2 c. whole wheat flour (or all purpose flour)
- 1/4 c. cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3-4 tbsp. milk
- 1 cup chocolate chips
1. Preheat oven to 350 degrees. Spray a mini-loaf or loaf pan with non-stick spray and pour in batter. Bake for 30-35 minutes (50 minutes in a regular loaf pan), or until a toothpick inserted comes out clean.
2. Cream butter and peanut butter with an electric mixer. Add the sugars and beat for 2-3 minutes. Add the egg and vanilla next.
3. Mash the bananas and add to the batter, mixing until combined.
4. Add in the dry ingredients, mixing until just combined. Stir in milk, adding more one tablespoon at a time if batter is not wet enough. Finally, fold in chocolate chips, again mixing until just combined.
5. Pour in batter into a mini-loaf pan or a regular loaf pan. Bake for 30-35 minutes (50 minutes in a regular loaf pan), or until a toothpick inserted comes out clean.