This week was my my week in the rotation of Sunday Night Dinner, a tradition that’s been going on for about a year and a half now where a few of us get together and one person cooks for the rest on their designated Sunday night. Something new that was encouraged this year is to make a dessert along with the meal (I clearly had no complaints). For my Sunday Night Dinner dessert, which just so happened to fall on the day after Elivis’s birthday, I chose a Chocolate Chip Peanut Butter Banana Bread to honor the King of Rock and Roll himself!
Photo Credit: Miko Mendoza
Chocolate Chip Peanut Butter Banana Bread
Adapted From: ohbabyo
1/2 Cup Crunchy Peanut Butter
2 Large Eggs
1 Cup Sugar
2 Cup All Purpose flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/2 Bananas, mashed
1 Cup Semi-Sweet Mini Chocolate Chips
2 tablespoons Light Brown Sugar
2 tablespoons All Purpose Flour
2 tablespoons Crunchy Peanut Butter
1/4 teaspoon Cinnamon
1/4 Cup Semi-sweet Mini Chocolate Chips
-Preheat oven to 325°F. Grease Loaf Pan, set aside.
-Mix peanut butter and sugar.
-Add eggs one by one and mix.
-In a separate bowl, whisk flour, salt, and baking soda.
-Add to peanut butter mixture and mix just until incorporated.
-Add mashed bananas and chocolate. Mix just until incorporated.
-Pour bread mixture into prepared pan and set aside.
-Put all topping ingredients except chocolate in a small bowl. Mix with a fork until crumbly.
-Add chocolate and finish mixing.
-Sprinkle crumbs over unbaked bread mixture.
-Bake in 325°F oven for about 1 hr, 10 min
Notes: I love peanut butter so I was pretty liberal with it in this recipe and I really enjoyed the peanuty taste in the end. The recipe says the loaf should be left in for 1 hour and 20 min, I did this and the loaf came out very dry. I should have checked it/taken it out earlier but I was distracted making the rest of the dinner and just trusted the recipe. Never trust the recipe, only your cooking instinct!