Peanut Butter Banana Bread with Chocolate Chips

I decided to take my new mini-loaf pan for a spin this morning with a new recipe. The three browning bananas on my counter have been calling my name but I thought I’d go for something other than your standard banana bread. And as I was thinking about bananas, old memories of peanut butter, banana and honey sandwiches came to me, and so that was my inspiration for this bread. I added chocolate chips, because well, I like chocolate, so why not?

The bread turned out really good. It’s moist, it’s heavy, and rich, and the peanut butter makes it stick to the roof of your mouth. My little taste-testers (Brogan and Beckett) also approved.

Peanut butter banana bread2

Peanut Butter Banana Bread with Chocolate Chips

3 (really) ripe bananas
1 stick of butter, softened
1 cup brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1/4 cup honey
1/4 cup buttermilk
1/2 cup oatmeal
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips

1.) In an electric stand mixer on the lowest setting, add bananas, butter, brown sugar and peanut butter and beat until smooth. Then add egg, vanilla, honey and buttermilk.
2.) In a medium size bowl, combine oatmeal, flour, baking soda and salt. Mix together and then slowly pour into the liquid mixture. Beat until fully incorporated. Stir in chocolate chips.
3.) Pour into 8 buttered mini loaf pans or 1 standard loaf pan. Bake in a 350 degree oven; about 30 minutes for the mini loaf pans and about 1 hour for the standard. Insert a toothpick in the center of the bread to test if it’s done.

Peanut butter banana batter

Buttered mini loaf pans
To butter the pans, I placed a little bit of softened butter in each loaf pan and then rubbed it around with a paper towel. The loaves slid out very easily.

Peanut butter banana bread

Peanut butter banana bread baked

Peanut butter banana bread1

My little photo shoot helpers… can you tell they were ready to eat?

Photoshoot helper Brogan

Photoshoot helper Beckett

Chocolate Banana Bread

It was chocolate banana bread for breakfast in our house this morning! It’s like a cross between brownies and banana bread and is so good! I found this recipe on Pinterest and stuck to it exactly (except for cooking time – in an effort to speed it up, I went 375 for 60 minutes, and it worked out just fine!). Enjoy!

DSC_1138

Chocolate Banana Bread

3 very ripe bananas, mashed
1 cup all-purpose flour
1/2 cup rolled oats
1 tsp baking soda
2 tbsp unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips

1.) Preheat oven to 375 degrees. Grease a 9″x5″ loaf pan.
2.) In a bowl, combine flour, oats, baking soda and cocoa powder. Set aside.
3.) With an electric mixer, cream butter and sugars together on medium-low speed until fluffy.
4.) Turn speed to low, add eggs one at a time until combined.  Stir in vanilla, mashed bananas, and sour cream on lowest speed.
5.) Add dry ingredients to wet ingredients on lowest speed just until combined. Fold in chocolate chips.
6.) Pour batter into loaf pan and cook for 60 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 15 minutes before cutting.

Original recipe from the Weary Chef

DSC_1075 2

DSC_1070

DSC_1079

DSC_1105
Brogan was trying to get to this stuff!

DSC_1123

DSC_1127