Aug.
01

Quick breads are wonderful to make.  They work out great for a variety of occasions… quick breakfast… afternoon tea… last night snack… or even “just because”. They great to eat by yourself and even better to eat with others.  Fruity or nutty… sweet, savory or plain… quick breads are terrific.  Last weekend I had some ready-to-bake-with bananas and went in search of something other than the standard banana bread.  Hey… not that there’s anything wrong with standard banana bread, mind you, I just wanted to bake something different.  Am I ever glad I made this recipe because as far as I’m concerned any quick bread that is just as fresh and moist on day 7 as it was on day 2, well, that recipe is definitely a keeper!

I was going thru Tastespotting (or was it FoodGawker?) and came across a recipe from The Daily Loaf that caught my eye.  I’m allergic to bananas so I have to trust DH’s opinion of flavor combinations he thinks are appealing (get it? bananas?  a-PEEL-ing? oh – now that’s punny! LOL).  He’s a big fan of banana bread and after I made the Peanut Butter and Banana cupcakes for my dear friend Mr Crankypants last year, my DH is now a fan of PB with banana.  I asked if he wanted me to add anything else to the batter and of course he chose chocolate chips… what can I say… when it comes to DH and the kids, anything that’s “good” is always “better” with chocolate ;)  And since I was in the drawer of baking chips I decided to add Reese’s peanut butter chips too :)  Was this decision based in part on the thought that I could munch on a few pb chips under the guise of “hey, I’m bakin here”? Well… you be the judge ;)

The ingredient list is simple and you probably have most of the items on hand. If you’re looking at these pictures and wondering why my bread looks so dark, the only thing I can say in my defense is that I happen to LOVE cinnamon and rarely “measure” it.  Instead I just add it… and add a little more… and then add a little more since I just LOVE cinnamon.  If you’re thinking “but… but… since you’re allergic to bananas you wouldn’t be eating this bread” let me just say that you’re absatively correct… but I think others should LOVE cinnamon too so I kept adding it just the same :)  The way I feel about cinnamon is how DH feels about chocolate… if a little is “good” then a lot is “better” hahahahahahahahaha :)    If you’re not as big of a cinnamon fan (why not?  you really should be! LOL!) just add the amount called for in the recipe and your loaf will be lighter in color :)

I made it last Saturday, DH enjoyed a slice that night… I took it to work on Monday and on the way realized I’d forgotten to photograph it.  No worries, I cut off a large chunk, enrobed it in plastic wrap, tucked it in to a ziplock-style baggie… and let my colleagues enjoy the rest of it.  And enjoy they did!  This quick bread was gone in a flash!  I brought home the chunk and promptly forgot about it as I became engrossed in a million other things.  This morning… a full week after baking… I unwrapped it, sliced it, photographed it and let DH have at it.  It certainly felt moist and fresh to me but he was the real judge.  He said it was just as good as the day I made it.  So there ya have it… I can say with confidence this peanut butter banana bread with chocolate chips (oh, and peanut butter chips too!) is a keeper of a recipe :)

And btw… have you entered my giveaway for a $50 Michael’s Arts & Crafts store giftcardYou can’t win if you don’t enter!

Peanut Butter Banana Bread w Chocolate Chips

Adapted from The Daily Loaf

Ingredients

3 ripe bananas, mashed
1/3 cup melted butter
3+ tablespoons softened peanut butter (nuke it in the microwave for 30 seconds)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup chocolate chips
1/4 cup peanut butter chips
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
A pinch of salt (Kosher, if you have it)
1 1/2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350° F.

In a large bowl, mix together the bananas, peanut butter, and melted butter by hand or with a hand mixer on low speed. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda, salt, and spices over the mixture, then mix to combine. Fold in the flour in 3 parts by hand. Add the chocolate chips and the peanut butter chips mixing only enough to combine. Do not over mix.

Pour mixture into a buttered loaf pan. If using a 4?x8? loaf pan, bake for about 1 hour. If using a mini loaf pan, bake for 25-30 minutes. When a toothpick inserted comes out clean, it’s done.

Allow to cool for a few minutes before removing and slicing.

If you like what you’ve read, please

Don’t miss a single update!
subscribe to The Repressed Pastry Chef RSS feed or
subscribe to The Repressed Pastry Chef by email

Have a delicious day!

Bookmark and Share
Print

15 Responses to "Peanut Butter Banana Bread – w Chocolate Chips"

  1. Monica H says:

    Wel it certainly doesn’t look like it was in your purse for a week! If it were me, it would have looked like a mushy blob. In fact, I’ve done that before and that’s what it looked like – ha!

    • Em says:

      Oh, it wasn’t in my purse that whole time… but it surely was sitting on the counter all nicely wrapped up and patiently waiting for me to remember it! LOL

      Thanks for stopping by :)

  2. Tanya says:

    Hey Em! Looks like I’ll be giving this recipe a go pretty soon. I’ve been trying to cook/bake with the kids more these days. PB + Banana….mmmmm. Oh, and I totally hear you abotu the cinnamon. I don’t think I’ve ever used a measuring device when a recipe calls for cinnamon…nevermind, only when it comes to savory dishes…that’s the ONLY time though. Anyhoo…hope all is well!

  3. fried blue says:

    Just the combination of these ingredients make it sound D-lish. :)
    This is going into my recipe scrapbook. Thanks for posting. :)

  4. Krissy says:

    mmm. looks delicious!

    I know what you mean about a little chocolate being “good” and a lot being “better”. ;)

    aw. i can see a lone peanut butter chip peaking out of the top of the first slice. mmmm. i wish i was one of your work colleagues! (but then I’d have no need to bake, and that would be blasphemy. ;) ).

  5. That sounds great! I make banana bread so often because it is my oldest son’s most favorite thing (he purposely leaves the last bananas so I can make it) and this sounds like an awesome twist!

  6. Eva says:

    i do that all the time with the cinnamon! i love cinnamon! i switched to buying cinnamon sticks and grinding them fresh because it is so much cheaper and more flavorful. I have had many peanut butter and banana sandwiches. I will definitely have to try this.

  7. Hélène says:

    We love banana bread. I love adding cinnamon and choco chips. Your pics are great.

  8. Aida says:

    Hi there
    found your blog not long ago but became a big fan…loooved your buttermilk biscuit tips and can’t wait to try the recipe, i live in england but miss my Oklahoman biscuits!!! I linked you on my blog, hope you dont mind!
    take care and well done!!!

  9. Lisa says:

    Looks like we were both on the chocolate-peanut butter train this week..but peanut butter banana bread with chocolate chips trumps my destination! It looks gorgeous and so moist and delicious! Love the addition of cinnamon!

  10. Dolce says:

    Well, banana bread must be in the air… I baked one last week-end, with grated semi sweet chocolate. I did not incorporate any peanut butter, though, so that will be a nice varition for next time. Thank you!

  11. Angela says:

    i already love chocolate chip banana bread…. but adding peanut butter? genius! thank you for baking things that you don’t eat for the rest of us to enjoy!

    ps. love the new layout. i usually read in google reader but this is much cuter!

  12. Sophie says:

    This looks fantastic! I always love your pics and blog layout, both are so cute and professional looking! :)

  13. Stray says:

    I made these into muffins instead of bread and they were great! Next time I would add more peanut butter to intensify that flavor. I used the required amount of brown sugar but only about a tablespoon of white sugar and still felt these were plenty sweet. Yum!

  14. [...] From The Repressed Pastry Chef [...]

Leave a Reply

Spam Protection by WP-SpamFree

Related Posts Widget for Blogs by LinkWithin