PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Your whole own family will love this nutty Peanut Butter Banana Bread made with bananas, peanut butter and chocolate. Makes a high-quality snack or breakfast or even dessert (ice cream topped peanut butter banana bread all and sundry?).

This peanut butter banana bread recipe is loosely primarily based off of a recipe I shared more than one years in the past for sour Cream Banana muffins. It got a pleasant creamy and fluffy texture, and the chocolate and peanut butter chips add some other stage of texture and flavor. It virtually is remarkable! Plus it’s a short bread this means that no looking ahead to dough to rise. you have got delicious warm, sweet bread in just over an hour!

I enjoyed a slice with peanut butter unfold on it with my coffee every morning for a week. you can spread it with Nutella, or maybe simply experience it through itself.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup 1 stick butter, at room temperature
• 1/2 cup of your favorite peanut butter
• 2/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2-3 medium ripe bananas, mashed with a fork (about 1 cup - 1 1/2 cups)
• 1/4 cup chocolate chips
• 1/4 cup peanut butter chips
• Extra peanut butter and chocolate chips for garnish

INSTRUCTIONS:

1. Preheat oven to 350 levels. Line a eight-nine inch loaf pan with parchment or spray with cooking spray.
2. In a medium sized bowl, whisk collectively flour, baking powder, baking soda and salt.
3. In a stand mixer with the paddle attachment (or through hand), beat on the butter and peanut butter till creamy and mixed. add sugar and beat on excessive till mild and fluffy; 1-2 mins. upload eggs and vanilla and beat on medium speed till well combined.
4. lightly stir in flour mixture, just until mixed. gently fold in bananas, simply till combined, then chocolate and peanut butter chips.
5. Pour batter into the prepared loaf pan. top with additional chips, if preferred.
6. Bake in the preheated 350 diploma oven for fifty-60, or until facets shrink back from the pan and a toothpick inserted into the middle comes out clean.
7. Cool completely within the loaf pan on a cord rack. Slice and serve. save in a sealable plastic bag for four-5 days.

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