Recipe: Peanut Butter Chocolate Chip Banana BreadAuthor: DaisyChubb | Filed under: Recipes
Michael won’t let me make banana bread without chocolate chips. “It’s more the texture than the taste”, he says.
Okay, I compromise,” but I want to put peanut butter in it”. “Fine”, he says. The war is over.
I pinned this recipe knowing full well it was going to be delicious. And it was. Oh my. The peanut butter icing is optional – it’s quite rich but if you’re going to put peanut butter in your banana bread you may as well go all out, right? If you leave out the icing, the peanut butter is only slightly there in the bread. It’s not over the top, and it’s not overly sweet – so that might be perfect for your tastes!
Also make sure you use spotty, black, gross looking bananas. They give the best flavour for your banana bread, no joke.
Before we get into the recipe, yes that is a pig spatula. I also have a pig sink drain catcher thing, mini pig whisk, mini pig pancake pan and probably other things I don’t use but are adorable. I use the spatula! Also I added Jack Daniels and brown sugar. Why not? It gave it a slightly caramel-y, flambe taste.
Peanut Butter Chocolate Chip Banana Bread
Recipe slightly adapted from Taste and Tell
2 cups flour
1/2 cup white sugar
1/2 brown sugar
1 tbsp baking powder
1/2 tsp salt
1 cup mashed bananas
1/3 cup milk
1/2 cup peanut butter (more or less to suit your tastes)
3 tbsp vegetable oil (I used a canola/olive oil mix)
1 cup chocolate chips (give or take)
* optional – add peanut butter chips or chopped peanuts for more peanut flavour!
* optional – add a capful of Jack Daniels for fun!
1/2 cup icing sugar
2 tbsp milk (or Jack Daniels!)
2 tbsp peanut butter
Preheat oven to 350 degrees F. Grease your loaf pan if you want (I used a non stick loaf pan so no need).
In large bowl mix together dry ingredients (flour, both sugars, baking powder and salt). In another bowl mix wet ingredients (bananas, milk, JD, peanut butter, oil, egg). You can also be lazy and hate dishes like me, and do all this in a well in the dry ingredients. Add wet to dry and gently mix until barely combined. (It will be sticky!)
Add chocolate chips. Stir/fold in gently.
Plop into loaf pan and bake for 50-60 minutes, until top is brown and a butter knife or toothpick inserted in centre comes out clean. (I had to bake a little over an hour until the knife came out clean, probably due to the amount of whiskey I added ).
While it’s baking, make the glaze! Just add the 3 ingredients to a bowl and mix like a champ until smooth. Add a little more liquid if it’s too thick, or a little more sugar if it’s too thin (but it will harden up nicely even if it’s a bit thin – hence being a glaze!)
When bread is done, let it cool for at least 10 minutes in the pan, then remove. Ideally you want to wait until the bread is cool before you ice, but I never ever do that. I glazed my loaf and it got all gooey and drippy and delicious, and when the bread was cool the glaze set as well so it was all good! That’s how I roll.
Now eat it! It’s SO good and lasts a long time! If it gets a bit dry after sitting on the counter for a few days, nuke it and add a ton of butter. At least, that’s what I do!