Do you ever find yourself with 2 or 3 bananas that are too ripe to eat? I love when this happens because it gives me an excuse to make banana bread.
I take any excuse I can when it comes to banana bread, and I always try to top the last loaf. This time I knocked it out of the park with this Peanut Butter Chocolate Chip Banana Bread. It’s moist and sweet and everything you could want from a simple treat like banana bread.
It couldn’t be easier to make and the recipe can be doubled to make 2 loaves. I’m not sure how the loaves freeze because there’s never any left over. Be sure to use plastic wrap or an air tight container to keep it from drying out.
Peanut Butter Chocolate Chip Banana Bread
- March 23, 2017
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- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe to over ripe bananas, mashed
- 1 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Step 1
- Preheat oven to 350F. Grease an 8×4-inch loaf pan and line with parchment paper.
- Step 2
- Whisk flour, baking soda, and salt together in a medium bowl.
- Step 3
- Use a stand or hand mixer to blend together sugars and peanut butter. Add egg and vanilla then fold in the mashed bananas.
- Step 4
- Carefully blend the dry mixture into the wet mixture and blend on low until incorporated. Lumps are fine.
- Step 5
- Stir in chocolate chips.
- Step 6
- Pour the batter into the loaf pan and gently drop it on the counter to spread it out evenly. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7
- Allow to cool in the pan for 15 minutes then turn out on a wire rack to finish cooling.