I made this bread a month or so ago before fruit fly season kicked in. During fruit fly season, bananas can't stay on the counter too long. Those little buggers get in for just about anything no matter how clean every thing is kept.
So before fruit fly season came, I bought a whole bunch of bananas and purposely kept some for banana bread. I'd been holding on to this recipe for awhile now and knew it would be perfect for my bananas.
The kids loved this bread. It didn't last long at all. The kids wished I had more bananas to make another loaf.
Chocolate Chip Peanut Butter Banana Bread
Adapted from Cinnamon Spice and Everything Nice
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup butter, room temperature
1/2 cup sugar
1/4 cup packed brown sugar
3/4 cup creamy peanut butter
1 cup ripe bananas, mashed
1 tsp. vanilla extract
1 cup milk
1 cup chocolate chips
Preheat oven to 350. Grease and flour a regular loaf pan. In a small bowl, whisk flour, baking powder and salt together. In a separate bowl, beat butter and sugars until combined. Mix in peanut butter and banana. Mix in egg and vanilla, scraping down sides of bowl. Add flour mixture and beat on low until combined. Pour in milk and beat on low until batter is smooth. Mix in chocolate chips. Add batter to pan and spread evenly. Bake for 55 - 60 minutes or until the center springs back when pressed with a finger. Cool for about 15 minutes and remove from pan.