Oh Yes! Banana Bread is the best bread to make and Banana Peanut Butter Chocolate Chip Bread is even better! This whole loaf will be gone before you even realize it.
I often have very ripe bananas in my house and this recipe is a great way to use those very ripe bananas. Banana bread can be whipped up fast and is always a big hit in my house. I added peanut butter and chocolate chips to add an extra kick. This bread is so yummy and perfect for breakfast or an afternoon snack! Enjoy!
The darker the bananas are the better they will taste in this bread. If you do have too many bananas you can always freeze bananas and use them in a smoothie.
How to make this banana bread:
Peanut Butter - I use Jiffy peanut butter for this recipe because I do love the creamy commercial brand. For a healthier, you can use fresh peanut butter that will have less sugar and taste more natural. You can also use chunky peanut butter if you like an extra crunch in your banana bread.
Semi-sweet chocolate chip - I love baking with semi-sweet chocolate chips because it has a nice balance of sweetness to bitterness. Dark chocolate or milk chocolate chips will taste great in this bread as well.
Bananas - I completely mash my bananas before adding them into the batter because I don't like my bread chunky. If you want to taste the chunks of banana, I would recommend lightly mashing the bananas. I have found that 3 ripe bananas are the perfect amount of bananas to taste the bananas in the bread. Adding more or less will change the flavor of the bread. I use extremely ripe bananas that are pretty dark in my banana bread because the essence of the bananas comes out tasting better.
Storage - Banana bread will last at room temperature wrapped in plastic wrap for 2-3 days. Unfortunately, banana bread does not last too long and it tastes best on the first or second day. You can freeze slices of the bread to enjoy later. I love to freeze slices of bread to enjoy at a later date.
Banana Peanut Butter Chocolate Chip Bread
Serving size: 1 loaf of bread
Total Time: 1 hour and 15 minutes
Source: Recipe adapted from Love & Olive Oil.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium ripe bananas, mashed
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
6 tablespoons (3/4 stick) unsalted butter
1 teaspoon vanilla extract
A pinch of cinnamon
1/2 cup chocolate chips
Step 1: Preheat oven to 350 degrees. Spray with oil or butter spray a 9-by-5-inch loaf pan.
Step 2: Mash bananas in a bowl until smooth. You should have about 3/4 cup. Whisk in eggs, sugar, brown sugar, and vanilla until combine.
Step 3: In the same bowl, mix in flour, baking powder, baking soda, and salt.
Step 4: Mix butter and peanut butter in a bowl microwave until melted. Add to banana mixture. Add cinnamon to taste. Stir in chocolate chips.
Step 5: Pour mixture into prepared pan. Bake for 60 minutes or until a fork comes out clean. You can store it in an airtight container at room temperature for up to 3 days.
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