Two bananas walk into a bar….

…..and become banana bread! Didn’t see that one coming, did ya?

Lame jokes aside, what do you do when you want banana bread but don’t have enough mushy bananas? You add peanut butter to the recipe of course.  And some chocolate chips, turning the boring old banana bread into a yummylicious dessert. Can’t go wrong with bananas, peanut butter, and chocolate! This recipe is also super easy, so you don’t need to drag out your stand mixer and make a big mess. You just need a bowl, measuring utensils, and a whisk and away you go. Love easy recipes 🙂

Ingredients:

2 cups flour

3/4 tsp baking soda

2 medium bananas, overripe and mashed

1/2 cup creamy peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup buttermilk (if you don’t have buttermilk, add 1 tbsp white vinegar to the measured milk and stir, and then let it sit for a few minutes to thicken. Magic!)

1/4 cup vegetable oil

2 tsp vanilla extract or vanilla sugar

1 cup chocolate chips (I used semi sweet, but milk or dark chocolate chips would also work)

Make It:

-Preheat oven to 350 degrees F. Grease your loaf pan with butter or the handy-dandy cooking spray.

-Stir the baking soda into your measured flour, set aside.

-In a large bowl, whisk together the bananas, sugars, peanut butter, buttermilk, oil, eggs, and vanilla until smooth. It will be lumpy, and that is okay.

-Add your flour mixture to the wet ingredients, and fold together until incorporated. Again, lumps are okay, just make sure all the flour is mixed in properly. Now, gently stir in the chocolate chips.

-Pour the batter into your loaf pan and smooth the top. Bake for 60-75 mins, until the loaf is golden brown and a toothpick inserted in center comes out with a few moist crumbs. If it seems to be browning too quickly, you can place a piece of foil over the top. If you’d like an added crunch to the top of the bread, sprinkle with 1/4 cup brown sugar about 10 minutes before it comes out of the oven.

-Once baked, let rest in pan about 10 minutes then turn out to cool completely. The bread can be stored at room temperature for up to a week, just make sure to wrap it in plastic wrap. 

And here it is, in all its yummyness!

 

Have a sugarrific day!

M xoxo