Friday, December 3, 2010

Peanut Butter Chocolate Chip Banana Bread

There are a number of recipes for this bread available on the Internet.  Most of the others used milk chocolate chips.  I am not a fan of milk chocolate, so I gravitated toward this one.  I can't tell you that the others aren't good, but this one is GREAT!  Its a wonderful combination of ingredients.  The original recipe called for creamy peanut butter, but I recommend chunky.  If you are able to buy Parkers Farm All Natural Crunchy Peanut Butter in your area, by all means do.  Their crunchy PB has peanut halves not little pieces.  For peanut butter fans its good on bread, crackers, etc. and in this recipe.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium-large 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 semi-sweet or dark chocolate chips
1 1/2 teaspoons turbinado sugar, optional

Note:  Emily of the Sugar Plum blog and the originator of this recipe recommends using  Ghiradelli bittersweet chocolate chips, the over sized chips.  I used her hint and it was a good one.

Preheat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray or butter.

In a medium sized mixing bowl, mix together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, 2 tablespoons butter, granulated sugar and brown sugar until creamy, about 2 minutes; beat in eggs and vanilla extract until combined. Stir in the peanut butter. 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 50 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. (Also a nice addition)

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.

Adapted from  She has pictures of the bread too.

I took it to work for a "food day" and it was quite popular.