Dark Chocolate Chip Peanut Butter Banana Bread

With the temperatures cooler this past weekend, I kicked off my first weekend of baking. I try not to bake at home when it’s warmer because it heats up our place too much and too hard to cool it back down. But when the temperatures drop and the door is open, I can keep the house cool and the oven on high.

The banana bread was a last minute decision. I had already started my pumpkin cupcakes (a 2-day process) and put the apple pie Phil and I made into the oven (to be featured in another post). I saw we had some brown bananas that wouldn’t last many more days. I didn’t want to see them go to waste and I thought I’d make my dark chocolate banana bread. When I went to look for my recipe, I didn’t see my most recent version. My first attempt was okay but not my favorite. So I searched for a recipe instead. I stumbled upon this intriguing one from who calls himself Peanut Butter Boy. I didn’t have all the ingredients but I liked his base. So here’s the bread I made.

 

Ingredients:

2 1/2 cups all purpose flour (bread flour is also an excellent choice)
3/4 to 1 cup brown sugar, packed
1 tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
3 very ripe bananas
1 single serving of plain danon oikos greek yogurt
approx. 1/4 cup of So Delicious coconut milk creamer
3/4 cup creamy natural peanut butter
1 tsp vanilla extract
1 egg
bunch of dark chocolate chips and some peanut butter chips

Instructions:

1. Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans.

2. In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. In a medium bowl, combine mashed bananas, milk, peanut butter, vanilla and egg.

3. Pour the wet mixture into the dry mixture and stir just until combined. Mix in the chocolate chips.

4. Split evenly between the two pans and bake for 45 minutes or until a toothpick comes out clean. Let the loaves cool in the pan for 10-15 minutes, then remove from the pan and let them cool completely.

Yield: 2 loaves.