Can I be honest about something? I am not the biggest peanut butter fan. It’s kind of a weird dislike, or I guess distaste because I can eat it in some instances just fine, but in others I can’t stand it. For example, a peanut butter and jelly sandwich is fine (preferably crunchy peanut butter and raspberry jelly). I could drink Asian peanut dipping sauces or dressings, but peanut butter ice cream, peanut butter on veggies, or a big spoonful out of the container… yuck! I can occasionally eat a Reese’s Peanut Butter cup, but not all the time… I know, I know, this makes me weird! I have accepted that.
Strange thing is my boyfriend LOVES peanut butter. I’m pretty sure it runs through his veins. When we were talking about moving in together we discussed what our biggest fight might be about, I definitely thought it would be over the daily dirty peanut butter spoon that ends up in the sink after his morning scoop. It’s not.
So the idea of this bread was not mine. I usually tell him what I plan on baking and often ask if he has any suggestions or something that he is craving and he tends to over suggest. Don’t know what that means… well here’s how it goes. I’ll say, “I think I’m going to make some banana bread.” To that he’ll say, “You know what would be delicious?” That would be his catch phrase if he had one. It makes me smile just thinking about the way he says it. “If you added peanut butter and chocolate chips and maybe even bacon!” Bacon gets suggested for everything.
So my simple banana bread with the occasional addition of nuts has become Peanut Butter Chocolate Chip Banana bread. And you know what; it’s on the list of peanut butter things I don’t mind. Mr. Dirty Peanut Butter Spoon loves it and that’s really all that matters.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium bananas, mashed
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup milk
- ¼ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees and line a bread loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.
- Add the wet ingredients to the flour mixture and fold together with a rubber spatula until completely combined. Gently stir in the chocolate chips.
- Transfer the batter to the prepared loaf pan, smoothing the top into an even layer.
- Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. (If your bread appears to be browning too quickly, place a tented piece of foil over it.)
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- This can be stored in an air-tight container for 5 days.