You just have to try this Peanut Butter Chocolate Banana Bread.
As my daughter loves to try different flavor combinations with banana bread, she took our family’s favorite Banana Bread recipe and substituted peanut butter for half of the butter requirement. To be honest, the real reason she made the substitution is because she loves peanut butter! To top it off, chocolate chips were also added. What could be a better flavor combination than bananas, peanut butter, and chocolate banana bread?
Did you know that Peanut butter is a good butter substitute in baking to help lower the cholesterol?
Check out all of Linda’s great Bread Recipes for your bread making.
- 1/2 cup butter, room temperature
- 3/4 cup peanut butter (your choice of creamy or crunchy)
- 2 cups granulated sugar
- 4 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 6 very ripe bananas, mashed (preferably overripe)*
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two (2) 9x5-inch loaf pans.
In a large bowl, cream butter, peanut butter, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, baking powder, baking soda, and salt; stir until dry ingredients are moistened. Fold in bananas.
Reserve 1/4 cup chocolate chips; set aside.
Gently fold the remaining chocolate chips into the banana bread batter. Pour the batter into the prepared bread pans filling about 3/4 full (as bread will rise during baking). Sprinkle the top of the loaves with the reserved 1/4 cup chocolate chips (this add a nice look to the finished loaves).
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 2 loaves.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.