I guess I can’t keep my hands off the oven…specially when I have to clean out left overs😉😉 I found some peanut butter sitting on one of the shelves in my pantry…and I was like….what can we do with this….. was just about 2-3 tbsps of it….guess it is from my last batch of eggless Peanut Butter and Choco Chip Cookies. Definitely not enough to make a sandwich for lunch. Anyhow, I put it out on the dining table only to notice a few ripe bananas from a copulent of days ago! 😑😑😑 why do I always have bananas when we hardly eat them!!
I will tell you why?! Because they make for some incredibly delicious banana muffins or bread. That’s when it clicked to me that I’d saved a delicious recipe including bananas and peanut butter with some chocolate 🤗🤗🤗 yayyyyy! I knew what I’d do with these. My afternoon project…and something very tempting for my hub’s evening tea 😀
Look at the crumbs…so moist! This bread turned out to be so soft and light….just the way we like it! I am glad I did make this because a girl can never have too many banana bread recipes at hand! My Chocolicious Banana & Butterscotch Breakfast Bars are one of my go to recipes whenever I am in a rush to have something ready for a quick breakfast and have some ripe bananas. I think this Chocolate Peanut Butter Banana Bread is going to be the next.
It’s just been a little over 18 hours since I baked this and almost half of it is gone….we are just the two of us😜😜 some gluttons!!! I baked two loaves, one of 7″ and another mini sized of 6″.
Making mini loaves is a good idea if you have plans to send some to your loved ones. Else you can dump all of the batter in one larger loaf tin and bake a single bread. (**Always remember to fill the loaf tin only to 3/4th of it’s capacity to avoid the batter spilling over as it bakes and also line the tray well with parchment paper as shown in the pictures below).
I did replace the eggs with thick homemade yogurt and the bread still turned out so good! But I will try with eggs the next time around just to see the difference.
Oh that reminds me…summers are around the corner…do try my 2 ingredient Banana Ice Cream 🍦 You can add raisins or some chopped roasted almonds to the ice cream as well 😊
But for now, let’s make us some delicious Chocolate Peanut Butter Banana Bread 👌
Yield: 1 loaf of 7″ and 1 loaf of 6″
Equipment: a large mixing bowl, a small mixing bowl, a hand blender, measuring cups/ spoons, baking tins, parchment paper or butter paper, a silicon spatula, cooling rack.
1 cup all purpose flour (Maida)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup powdered sugar
2 nos. medium ripe bananas
1/4 cup thick yogurt (not sour)
4 tbsp smooth peanut butter
1/8 cup (2 tbsp) vegetable oil
1 tsp vanilla extract
6 tbsp milk
1/2 cup chocolate chips
Preheat the oven @ 180’c. Line the baking trays with parchment or butter paper. Set them aside.
Sift the flour, salt, baking powder, sugar, baking soda in the smaller mixing bowl, stir them together and set the bowl aside.
In the larger mixing bowl, add chopped bananas, oil, milk, vanilla extract, yogurt and the peanut butter. Using a hand blender, blend these together until smooth.
Next, add the wet ingredients to the dry and using a silicon spatula, fold them together. Do not whisk, just fold them gently. (If the batter looks a bit dry, add 1 tsp to 2tsp extra milk but not too much, the batter must be thick and not runny). Add the chocolate chips next. Fold them in too with the ready batter. (If you do not have chocolate chips, use roughly chopped chocolate chunks of Morde cooking chocolate).
Fill the baking trays with the ready batter only upto 3/4th of their capacity. Tap the trays on the counter a few times to release any air bubbles.
Bake them at 180’c for 25 to 30 mins or until a toothpick inserted in the centre of the bread comes out clean or with just a few moist crumbs.
(note – I baked the 7″ bread for 35 mins and the 6″ bread for approximately 27 mins. Please adjust the temperature and duration as per your own oven. Every oven does work differently).
Once the breads are baked, let them be in their tin for 10 mins, then unmould them and let them cool on the cooling rack for 20 mins or so before slicing.
Enjoy them with tea, coffee, milk or just as it is….I served these with some of my eggless homemade Honey Butterscotch ice cream as desserts last night! ……..now you know how it is getting over too soon😂😂
Adapted from Sincerely Jean.