This is another one where I say, oh! this is the recipe I use, only to realize I make so many changes I should write up my own version.
This is the base recipe I start with https://www.allrecipes.com/recipe/17013/banana-peanut-butter-bread/?fbclid=IwAR28BOg6cDOPyegtIhA1_BWXOoomk6u9jMW8OrPWiZXQVxSxho3BE-qWP6c
This is my version:
- 1/2 cup butter softened
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup chunky peanut butter
- 2-3 overripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chocolate chips
- Preheat oven to 325 degrees F. Lightly grease a 5×9″ loaf pan.
- Cream together butter and sugar. Add eggs. Beat in peanut butter and bananas. I use a hand mixer to make sure the bananas are really well mashed.
- Mix in flour and baking soda until well blended.
- Fold in chocolate chips.
- Pour into pan.
- Bake at 325 degrees for 70 minutes or until toothpick comes out clean.
This is a fairly forgiving recipe. I tend to tailor the amount I make to number of overripe mushy bananas on my counter. Also, adjust the amount of sugar to how sweet the bananas, chocolate chips and peanut butter. I tend to use Skippy’s chunky peanut butter, which already has sugar.
I have added vanilla and/or cinnamon to the batter. They are all good.
The banana flavor intensifies the next day. This also makes a good bread pudding or French toast in the following day.