This Peanut Butter Chocolate Chip Banana Bread is the best of all possible worlds! This riff on classic Banana Bread is so good, the whole loaf of this Peanut Butter Banana Cookie Bread will be gone before you know it.
This bread keeps at room temperature, wrapped well in plastic and on the counter, for at least a couple of days, although it won’t last that long because you’ll eat it all!
You can also freeze the whole loaf or slices by wrapping well in plastic and then in foil. (Double wrapping will protect from freezer burn and keep the bread from absorbing freezer smells.)
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Ingredients:
2 T butter
4 T peanut butter
2/3 C sugar
2 eggs
2 bananas
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Ingredients:
2 T butter
4 T peanut butter
2/3 C sugar
2 eggs
2 bananas
1 1/3 C flour
3/4 teas salt
1/2 teas baking soda
1/4 teas baking powder
Chocolate chips
Directions:
cream butter/peanut butter/sugar until fluffy, add eggs and bananas and mix well. the mixture should look soupy and unappetizing. combine dry ingredients in a separate bowl, gradually add until just mixed, scrape the bottom and sides and remix. grease a regular 8 1/2″ x 4 1/2″ loaf pan or two mini pans [i doubled the recipe and used my 4-cavity mini loaf pan] and divide batter among pans. top with chocolate chips and sparkling sugar.
bake at 350 for 40-60 minutes depending on the size of the pan. since its banana bread, it will inevitably burn on the top before the middle is done. poke that ish with toothpicks like your life depends on it. nothing more disappointing than gorgeous banana bread that is raw in the middle. if it’s getting too dark, top it with some tin foil [squishing the chocolate chips in the process…] and keep on cooking.
From: heavenlyrecipes.com