Dirty old bananas, 100% pure peanut butter, and chocolate chips are three of my favourite things. This is especially true when I can use all three in the same recipe to concoct a moist, delicious, and tasty peanut butter banana bread with mini chocolate chips on top! If you are thinking that dirty old bananas don’t sound very appealing, than you are thinking exactly what I was just thinking! How could something that looks so disgusting, so slippery (for all those folks who still think banana peels make you slip :)), and unappealing be SOO GOOD in banana bread, banana bars, or even banana muffins? Unfortunately I cannot answer that question for you. Somehow between the mixing and baking, the dirty old bananas become something that every baker dreams of having in their kitchen. So if you are like me and love peanut butter banana bread, with dirty old bananas, then go ahead and bake this one up.
Makes 2 big loaves or 1 big/1 medium/1 small
1 cup All-purpose flour
1 cup Whole wheat flour
¾ tsp Baking soda
½ tsp Salt
2 tsp Cinnamon
5 Bananas, mashed, preferably dirty old ones!
¾ cup Creamy 100% natural peanut butter
½ cup Granulated sugar
½ cup Light brown sugar
⅓ cup Buttermilk
¼ cup Vegetable oil
2 Large eggs
2 tsp Pure vanilla extract
1 ½ cups Mini semisweet chocolate chips
- Preheat oven to 350 degrees F. Prepare 2 8×4-inch loaf pans (or smaller sizes if you would like) by greasing it heavily and spreading around the oil with a piece of paper towel.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon and set aside.
- In another large bowl, whisk together the bananas, peanut butter, white sugar, brown sugar, buttermilk, oil, eggs and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there is no flour showing.
- Put the batter into the prepared pans, moving the pan slightly so that the batter evens on top. Sprinkle the mini chocolate chips on the top of the batter before baking them.
- Bake until the loaf is golden brown or until a toothpick inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If it is browning too quickly, put some tin foil over top to slow down the browning process.
- Cool the bread in the pan for about 10 minutes and then turn it out onto a wire rack to cool completely. Put in plastic wrap or Tupperware with a sealed lid and it will last for around 3-5 days. Enjoy!!!