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
- Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
- In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
- 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.
- 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.
- 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.
- 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.