You guessed it! Jorge bought a TON of bananas again and proceeded to eat two. That left me with 6 overripe bananas. I don’t know when that man will learn to buy a smaller bushel of bananas. It’s like he sees the .79 cents per pound sign and picks out the biggest bananas he can find.
Hopefully one day we will have kids who love bananas as much as he does and I can start pushing bananas on them. Most moms push vegetables, I’ll be begging them to eat bananas.
This is my 13th Banana Recipe on this blog. Out of those 13 — 6 of the recipes include chocolate. I think it’s fair to say that I like chocolate and banana together. And if there is any way to make banana and chocolate taste even better, it’s to add peanut butter!
I have been making this banana bread for years (like since 2008), but this time I decided to add some peanut butter and chocolate chips to fancy it up. The original banana bread recipe was from Food Network, but over the years I have changed it a lot…and I mean A LOT. My version is better, but please feel free to compare. 😉
Preheat oven to 350°F. Grease a 8 inch loaf pan with butter (you can also line with parchment paper like I did in the photo - this makes it easy to lift out!). For muffins: line muffin tin with cupcake liners. Set aside.
In a small bowl, combine flour, baking soda, cinnamon, baking powder and salt. Set aside.
In a large bowl, beat bananas, sugar, peanut butter and egg - until well combined. Add vegetable oil and vanilla extract. Mix in dry ingredients, stirring until just combined. Fold in chocolate chips.
For muffins: Fill muffin tins 3/4 full. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few crumbs sticking too it.
For bread: Pour into a lined loaf pan and bake for about 45 minutes, or until a knife inserted in the center comes out mostly clean with just a few crumbs sticking too it.