Here’s what I wrote about this recipe in 2010:
Recently my sister made a recipe similar to this one, and her venture into peanut butter banana bread inspired me to try my hand at my own version. Also I needed to get rid of blackened bananas.
This is a recipe for Peanut Butter Banana Bread with Chocolate Chips; however, in my opinion, it tastes more like peanut butter bread with a hint of banana and some flecks of chocolate. I would definitely adjust this recipe if I made it again. Starting with adding more banana.
Incidentally, as I was peeling the bananas in preparation for this recipe, I found myself thinking: is there such thing as bananas that are too ripe? I hope not. I used the blackened and bruised bananas (that had been in my fridge for over a week) in the below recipe anyway.
A few things:
- I don’t know what your mom taught you about making banana bread, but mine taught me to mash the bananas on wax paper with a fork. The mashed banana easily slides off the wax paper if you curl the ends of the wax paper toward each other over the bowl.
- There’s no butter or oil in this recipe. (Perhaps that makes this recipe ‘healthy’? Incidentally the original recipe called for wheat flour, but I don’t keep that on hand.) I upped the amount of peanut butter called for in the original recipe because I love peanut butter, and I was worried the batter would be too dry.
- I used 1 per cent milk because that’s what I had in the house.
- The original recipe yielded two loaves of bread. I squeezed the batter into one loaf.
I was delighted when I took this bread out of the oven because the bread did not sink in the middle. I can’t remember a time that I’ve made banana bread when the bread hasn’t sunk in the middle. However, the domed top was not enough to win me over. The taste was a bit lackluster. I will say, though, according to the website where I got this recipe; the bread is even better the second day. So I guess we’ll see tomorrow!
- 2 ½ c. all-purpose flour
- ¾ c. brown sugar, packed (or more, to taste)
- 1 T. baking powder
- ¾ tsp. salt
- ½ tsp. cinnamon
- 1 ½ c. mashed ripe bananas (about 3 medium)
- 1 c. milk
- 1 c. creamy peanut butter
- 2 tsp. vanilla extract
- 2 eggs
- ½ c. semi-sweet chocolate chips (mini-chocolate chips work best)
- Preheat oven to 350 degrees. Grease two 9 1/2 ×5 1/2 inch loaf pan with butter.
- In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. In a medium bowl, combine mashed bananas, milk, peanut butter, vanilla and egg.
- Pour the wet mixture into the dry mixture and stir just until combined. Mix in the chocolate chips.
- Bake for 45 to 50 minutes or until a toothpick comes out clean. Let the loaf cool in the pan for 10-15 minutes, then remove from the pan and let cool completely.
So not sure what went awry in 2010 but when I recreated it again in 2018 I thought it came out great with the perfect balance of peanut butter and banana. I added chocolate as an accent on the top but in retrospect wish I would have stirred chocolate in the batter. I also drizzled a bit if raw honey over the top before baking.
I was careful to make sure I had the correct measurement of mashed banana and only made half a recipe this go round. I don’t love when recipes call for 2 bananas or 3 bananas because bananas clearly come in different sizes. (Perhaps the last time I made this recipe I didn’t bother to measure!)