On the kitchen counter sit bananas going bad. Going bad, fast! So, let’s make banana bread! Etiquette says you shouldn’t say “Yum” when eating food but…come one, this bread is so YUM! It’s Elvis inspired because of the peanut butter and banana element but I thought, why not add chocolate? Peanut butter is always better with chocolate!
Peanut Butter Chocolate Chip Banana Bread Recipe
- 1 c Splenda (you can use sugar, but because of the diabetic in the house, I only have Splenda)
- 1 stick unsalted butter (softened)
- 1/4 c creamy peanut butter
- 1 1/2 c mashed bananas (I used 3 large)
- 2 tsp pure vanilla
- 2 c flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c semi-sweet chocolate chips
- 1/2 c peanut butter chips
Cream Splenda (or sugar) and butter in a bowl. Beat in mashed bananas, eggs, peanut butter and vanilla. In a separate bowl, combine flour, baking powder, baking soda, and salt. Stir wet mixture into dry mixture just until moist. Don’t over-mix. Fold in chocolate and peanut butter chips. Pour batter into greased and floured 9x5x3 loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325 degrees for 30 minutes. Remove foil and continue baking for an additional 30-40 minutes until a toothpick comes out clean. This recipe was baked at high altitude.
Let cool completely (if you can wait that long) before cutting. Although it is really good served warm and gooey!
*Note: this recipe really is eggless. It eats more like a cake.