I seem to be stuck on banana bread (see Marbled Nutella Banana Bread and Boozy Banana Bread, but I do have ripening bananas in my kitchen on a weekly basis, and there are so many recipes for so many variations.
This is my adaptation of a recipe I found on Food.com, and it is everything I want banana bread to be. It is moist and sweet, with the right infusion of banana taste, and it has a bonus - the never-fail combo of peanut butter and chocolate. If you like these flavors, try this bread!
Peanut Butter Banana Bread with Chocolate Chips
slightly adapted from Food.com
3/4 cup unbleached flour
1/2 cup whole wheat pastry flour
6 tablespoons white sugar
6 tablespoons brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium very ripe bananas, mashed or whizzed in food-processor
1/3 cup crunchy peanut butter
2 tablespoons plain fat-free yogurt
1 large egg
1 teaspoon vanilla
2 tablespoons canola oil
3/4 cup mini semi-sweet chocolate chips tossed in 1 tablespoon flour
Preheat oven to 350 degrees F. Coat 9X5 inch loaf pan with cooking spray; add a strip of parchment paper to bottom of pan for easy removal.
Combine flour, sugar, baking powder, baking soda, and salt in bowl. In another bowl or bowl of mixer, mix bananas, peanut butter, yogurt, egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips. Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan and allow to cool completely on wire rack before slicing. I was unable to wait, and I'm not sorry.
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28 comments:
I could think of much worse things to stuck on than banana bread. I'm a little obsessed with it too.
Unfortunately the price of bananas here in Australia has seriously reduced my banana bread making but hopefully the crazy prices won't be around for too much longer.
Claire, sorry bananas are expensive where you live. I tend to take them for granted and grab some every time I visit the store. Then I won't eat them once they get past "crunchy-sweet". ;) Glad to hear someone else is a little obsessed. :)
---Dear, Linda,
you are giving me soooo many good ideas for baking & cooking :)
This bread looks FAB. Another one on my list.
PS. wish I could send you LOTs of banans! x
Kim, you can send me all the bananas you want. :)
I wanted to thank you for sharing this delicious recipe at Recipe Sharing Monday. Be sure to come back next Monday -- there will be a little surprise for you there. :)
Thanks Ali - I can't wait! :)
Now I wanna make this, but I want the nutella one too!
Looks fantastic Linda! Now I know what to do with those sorry lookin' bananas on my counter.
Dish, make them both and tell me what you think!
Valerie, I remember you from the forum! Thanks for visiting, and I'm off to check out your blog.
HI Linda -
Love this flavor combination and made you recipe yesterday with a few tweeks. It was wonderful! Thanks for the inspiration. here's my versionL
http://saffroncrush.com/peanut-butter-banana-bread-with-choc-chips/
It looks scrumptious! I can't help thinking this is a quick bread Elvis would love.
Melanie, I love what you did with the recipe - it looks amazing!
Barbara, LOL, how very appropriate! :)
I just made chocolate chip-banana bread for my children but this tops it all! What great looking recipe, Linda! Sorry for the late reply on cutting dessert, I freeze slightly, cut, then let thaw for the photos! Yes, I know, things we bloggers must go through for a food photos! :)
Kay thank you for the reply! I appreciate the tip, and so will my kitchen helpers. :)
Just made this tonight and it was DELISH!!! I made it as a 9-inch round cake and one mini bread loaf. This will definitely be in my files for YEARS to come. Thank you so much for the recipe!
Can the white sugar be replaced with splenda...
-diabetic with a sweet tooth :)
Linda I'm so glad it worked out for you!
Anonymous, I am sorry but I am unfamiliar with cooking with Splenda. Good luck!
The instructions mention vanilla but the ingredients list does not. I'm assuming 1 teaspoon of vanilla? I'm anxious to try this, as I frequently have ripe bananas and currently don't have any banana bread lovers in my house. I'm hoping the the addition of peanut butter and chocolate chips will make it more palatable :)
Grammy2kk, I'm sorry I'm so late in responding to you, but thank you for reminding me about the vanilla. I've edited the recipe to add a teaspoon to the ingredients. Good luck!
Mmm, have this loaf in the oven as I type this. Thanks for the recipe - it looks delicious!
I hope you enjoyed it, Katie!
Anonymous, I to am diabetic, and i REFUSE to be denied all the good stuff of life!! lol, 'yes' you CAN use splenda in place of real Sugar in this or ANY recipe calling for sugar. I don't hesitate any more, and i don't miss out on very much, since i discovered Splenda and Sugar Twin brown sugar. if you are careful how much you eat of ANY dessert, it wont affect your numbers at all. :-) enjoy!!
When your banana start to get overly ripe just stick them in the freezer. When you're ready to make banana bread put them in microwave for a min or so to thaw. They will be mushy but they make the best banana bread ever.
I dream about making & eating cakes like this one - thank you for bringing it to my attention, I'll definitely be trying it out!
Anonymous, thank you for the tips about freezing bananas and about using Splenda in place of sugar.
7th Star Baker, glad you visited my blog. Let me know if you try it!
Thank you for the recipie. I had bananas that were getting pretty ripe. I wanted a different recipie than my usual one and found this interesting spin on an old favorite. I did not have any chocolate chips so I mixed in a bit of nutella. YUMMY
Amy, that sounds delicious! Glad you enjoyed it.
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