Way back when, I made this delicious banana bread with chocolate chips.
It truly is the best banana bread I have ever tasted.
This time I made a few changes and added plenty of peanut butter.
If there were ever a way to get me to eat banana bread faster, this is it.
How is it possible that banana bread only lasts 24 hours in our house?
Especially when Mr. How Sweet doesn’t even like banana bread. He prefers green bananas. I know — he’s weird.
That leaves only one obvious culprit for finishing the loaf.
I just couldn’t help myself.
I am not exaggerating when I say this will become your go-to banana bread.
You should try it.
Then I won’t feel so alone in loving it.
Peanut Butter Banana Bread
slightly adapted from Chez Us
Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup brown sugar
1/2 cup butter
2 ounces cream cheese
1/2 cup peanut butter
4 large bananas, mashed
1 egg
1/3 cup heavy cream
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter chips
Directions:
Preheat the oven to 350°F (175°C).
Cream the butter, cream cheese, and peanut butter together until the mixture is smooth. Add the brown sugar, egg, and vanilla, and mix well for about 2–3 minutes. Stir in the mashed bananas and heavy cream until fully combined.
Add the flours, baking soda, baking powder, and salt, mixing until just combined. Fold in the peanut butter chips.
Pour the batter into a greased loaf pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the loaf to cool for 10–15 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
My secret is to cut very thick slices of banana bread. That way, it feels like you’re indulging without eating too much.
Help.