Do you ever find yourself with 2 or 3 bananas that are too ripe to eat? I love when this happens because it gives me an excuse to make banana bread.
I take any excuse I can when it comes to banana bread, and I always try to top the last loaf. This time I knocked it out of the park with this Peanut Butter Chocolate Chip Banana Bread. It's moist and sweet and everything you could want from a simple treat like banana bread.
It couldn't be easier to make and the recipe can be doubled to make 2 loaves. I'm not sure how the loaves freeze because there's never any left over. Be sure to use plastic wrap or an airtight container to keep it from drying out.
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe to over ripe bananas, mashed
- 1 cup creamy peanut butter
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350F. Grease an 8x4-inch loaf pan and line with parchment paper.
- Whisk flour, baking soda, and salt together in a medium bowl.
- Use a stand or hand mixer to blend together sugars and peanut butter. Add egg and vanilla then fold in the mashed bananas.
- Carefully blend the dry mixture into the wet mixture and blend on low until incorporated. Lumps are fine.
- Stir in chocolate chips.
- Pour the batter into the loaf pan and gently drop it on the counter to spread it out evenly. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes then turn out on a wire rack to finish cooling.