I am sooooo behind on sharing recipes, so I am taking a few moments during our last (I hope, I hope) snow storm for this season. Here is one of my personal faves from the last month. It is a divine chocolate peanut butter banana bread. I doubled the chocolate from the original recipe, so that when the bread is toasted, the chocolate gets all melty and yum.
I made 4 small loaves, but you can make 2 regular sized loaves!
- 3 cups All Purpose Flour, divided
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 4 Very Ripe Bananas, slightly mashed
- 1/2 cup Peanut Butter
- 1 cup Sour Cream
- 2 Eggs
- 1/4 cup Canola Oil
- 1 cup Packed Light Brown Sugar
- 1 tsp Vanilla
- 1 1/2 cups Bite-sized Peanut Butter Cups, or chopped peanut butter cups ( I chopped mine up)
- 1 (3- To 3.5-oz) Bar Premium Dark Chocolate, chopped (I used half a bag of dark chocolate chips, it was pretty much double what this recipe called for)
- Preheat oven to 350 degrees; spray two 9×5” loaf pans with cooking spray.
- In a large bowl, whisk together 2 ¾ cups of the flour, baking soda, salt, and cinnamon; set aside.
- Fit a stand mixer with the paddle attachment.
- Beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended, about 2 minutes.
- Spoon the flour mixture into the banana mixture and beat on low speed until just blended.
- Toss the peanut butter cups in the remaining ¼ cup flour (to help prevent sinking) and stir into the batter along with the chopped dark chocolate.
- Divide the batter evenly between the two loaf pans. (or in my case, 4 little pans)
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans.
- Cool completely on a wire rack before slicing.
I love it warm, you can put a little peanut butter on it to melt in, or butter or eat it plain. YUM, perfect for a cold winter's day. Enjoy the recipe,