Saturday, July 18, 2009

Peanut Butter Banana Bread WITH Chocolate Chips!

As the Ann Arbor Art Fair keeps rolling on, my oven is (essentially) continually on. For my shift on Friday, I made some Peanut Butter Banana Bread with Chocolate chips. This bread is incredibly dense and moist. My recommendation is to use mini-chocolate chips, I used regular sized chocolate chips and they all congregated in the middle of the bread (due to the weight) and it made slicing the bread a little difficult.


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium ripe mashed bananas
  • 1/2 cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened, divided use
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 3/4 cup mini dark chocolate chips
  • 1 1/2 teaspoons raw sugar


  1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
  2. In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
  3. Mash banana with a fork in a large mixing bowl. Using a mixer on medium speed beat in peanut butter, 2 tablespoons butter, granulated sugar and brown sugar until creamy.
  4. Beat in eggs one at a time, then the vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips.
  5. Pour batter into prepared pan; bake for 55 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.
  6. Cool for 20 minutes before running a knife around outside edges, removing, and transferring to a wire rack to cool an additional 30 minutes before slicing.

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