I have been on the peanut butter and chocolate train for awhile. As well as the peanut butter and banana train. But the banana and chocolate train? I didn't get it. I didn't see the need for chocolate chips in already delicious banana bread. Why?! For the record, I am also not a fan of chocolate chip pancakes, chocolate chip muffins...but I will eat a chocolate chip cookie for breakfast. ;)
But then one day I saw this recipe. How could I resist peanut butter, banana, and chocolate all together? Not to mention that I have a container of turbinado sugar that I had been itching to use. Even if I thought it was a little strange, I had to try it. I had to see what all the fuss was about with chocolate chips in banana bread.
I'll admit. I think I still like my regular, old, plain banana bread...but this was definitely a treat and something a little different. (And it used up some of the many bananas in my freezer.) This bread is super moist, has great flavor, and combines ingredients that I probably wouldn't have tried all together otherwise. I actually think the only way to make this bread better would be to actually spread some more peanut butter on it. Mmmm....
Peanut Butter Chocolate Chip Banana Bread
from Sugar Plum Blog
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 medium ripe bananas, mashed
1/2 cup creamy peanut butter
3 tbsp. unsalted butter, softened and divided
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 1/2 tsp. vanilla extract
1/2 cup milk
3/4 cup semi-sweet chocolate chips
1 1/2 tsp. turbinado sugar, optional
1. Preheat the oven to 350 degrees and coat a 9-inch loaf pan with cooking spray or butter. Set aside.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
3. In the bowl of a mixer, beat banana, peanut butter, 2 tablespoons of the butter, granulated sugar, and brown sugar together on medium speed until creamy, about 2 minutes. Add in eggs and vanilla and mix until combined. Lower speed the mix in milk and flour mixture until just combined. Stir in chocolate chips.
4. Pour batter into prepared pan and bake for about 50-60 minutes, tenting if bread becomes too brown.
5. Remove pan from oven and melt final tablespoon of butter and brush evenly over the top of the load. Sprinkle with turbinado sugar, if desired. Bake an additional 5 minutes or until tester comes out with only a few crumbs attached.
6. Cool for about 20 minutes then use a knife to loosen edges from pan. Transfer to a wire rack to cool completely.