I have been on a peanut butter and chocolate kick lately. I can't help it. It is the greatest combo of flavors ever. It is a fact.
My String Beane outgrew his peanut allergy late last year. We have treaded slowly, but surely into the peanut world. I think I am finally at peace with him eating peanuts and peanut butter. Maybe that is why I have been adding peanut butter to everything lately.
I saw this recipe on Pinterest and knew that I could switch it up a bit to accommodate us.
I just changed some of the ingredients to make this milk free for us. It was a delicious bread that everyone ate. We ate it for breakfast and snacks. It did not last long! I have to say that it was especially yummy with a cup of coffee after the little Beanes had gone to bed.
Here you go:
Ingredients6 TBSP unsalted butter, at room temperature (We use Fleishmann's unsalted- it is milk free)
1/3 cup peanut butter
1 cup granulated sugar
½ tsp. vanilla extract
3 medium, ripe bannans
2 cups all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup semi sweet chocolate chips. (We use Gharidelli semi sweet - no milk)
Preheat the oven to 325 degrees.
Sift all of the dry ingredients together in a bowl and set a side.
Cream the butter, peanut butter and sugar on medium high for 3 minutes until light and fluffy.
Add eggs, one at the time, beating after each addition. Add vanilla and beat an additional 30 seconds.
Add bannanas and mix until incorporated.
With the mixer on low speed add the dry ingredients and mix until everything is just incorporated. Don’t over mix. Remove from mixer and fold in chocolate chips with a spatula. This will also help the rest of the ingredients mix in.
Spray a loaf pan with cooking spray. Pour batter into loaf pan. Bake for one hour and 15 minutes. Check with a cake tester to make sure it is done. Cool in the pan for 10 minutes and then turn out on to a cooling rack to cool completely.