When I saw this recipe on Laurens Latest, I knew I would have to make it sooner or later. It looked way too good not to try. I know that some people don’t like banana with peanut butter, but I adore it. This bread was just as terrific as I thought it would be.
However, next time I think I’ll use less chocolate chips – or at least no chocolate chips in mine. I liked the peanut butter banana flavor but for some reason I never enjoy chocolate chips in bread. Such as pumpkin chocolate chip or regular banana chocolate chip. I just prefer it without the chocolate chips! Anyway, I think next time I’ll just use 1/4 cup chocolate chips. You could also use some whole wheat flour and olive oil if you prefer. Finally, I needed a couple of extra minutes of baking time. I don’t know if it’s just me or if other people have these issues as well, but it seems to take my oven forever to bake anything with banana in it!
Peanut Butter Banana Chocolate Chip Mini Loaves
(Source: Laurens Latest)
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup canola oil
1/4 cup peanut butter
2 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chocolate chips (next time, I’ll use 1/4 cup)
1. In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar.
2. In a separate bowl, mash bananas. Add oil, peanut butter, vanilla, and egg and mix well.
3. Make a well in the dry ingredients and pour in wet ingredients. Stir just until combined. Fold in chocolate chips. Pour into 6 greased mini loaf pans and bake at 325° for 25-35 minutes or until toothpick inserted in center of loaf comes out clean. Cool loaves in pan for 5 minutes before removing.