I’m one of those people who can never consistently determine how many bananas to buy for my family each week. It seems silly, but I either buy too few bananas, which leaves me running back to the store mid-week or I buy too many and they sit on my counter in my fruit bowl getting spotty and attracting the hated little fruit flies.
Spotty bananas aren’t bad bananas. My kids don’t like to eat them however, so I often sneak them into an afternoon fruit smoothie or our weekend batch of pancakes. My very favorite way to use up less than perfect bananas is to make a moist and delicious banana bread.
I have a favorite banana bread recipe from Tyler Florence that has been in my recipe arsenal forever. I watched him make banana bread on his show several years ago on the Food Network and quickly went to their website and printed off a copy of the recipe. It’s been tested and tested over and over again by yours truly and it is hands down the best banana bread recipe in all the world. I used this recipe and modified it slightly by adding additional butter, less sugar and of course, the peanut butter and chocolate chips.
Since I tend to make banana bread fairly often, I knew I wanted to do a little something different with this batch. I’m a huge peanut butter, banana and chocolate fan so I thought, why not? Peanut butter, bananas and chocolate are a match made in heaven and are three of my favorite foods in the world. I’m serious y’all!
You can taste just a hint of the peanut butter in each slice of this moist banana bread and the creamy chocolate chips are heavenly.
Moist and delicious Banana Bread with a hint of peanut butter and rich chocolate chips make this bread perfect for brunch or coffee with friends.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 3/4 cup sugar
- 16 tbsp butter, melted and cooled
- 2 large eggs
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
- Preheat the oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda and salt and set aside.
- Mash 2 of the bananas with a fork on a small plate and set aside.
- Whip the remaining bananas and the sugar together in a large mixing bowl until you get a light, fluffy consistency, about 3 minutes.
- Add in the melted butter, eggs, peanut butter and vanilla and mix well.
- Mix in the dry ingredients just until incorporated.
- Stir in the chocolate chips and the mashed bananas.
- Pour batter into the prepared loaf pan.
- Bake for 1 hour 15 minutes or until top is golden brown and knife inserted in center comes out clean.
*Recipe adapted from Tyler Florence’s Banana Bread with Pecans