Peanut Butter Banana Bread (with Mini Reese’s Cups!)

I’m writing this as I procrastinate from doing math, so I should probably make it short and sweet.

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I love banana bread and have a great recipe that I usually make, with bananas and cinnamon and all sorts of deliciousness going on–check it out here.

But, every once in a while, you need to change it up.  Enter peanut butter and chocolate and inspiration from this recipe.

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Bananas, peanut butter, and chocolate are a great combination, so what could be bad about this?  It’s moist with a nice peanut butter taste that doesn’t overwhelm the banana flavor.  And it has mini Reese’s cups in it.  (Chocolate chips would be fine, too, but I wanted to go all out with the chocolate-peanut butter thing here!)

Personally, I’m partial to my usual recipe, but this was a great change of pace.  It’s especially great warmed up after a rainy trip to the dog park:

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Enjoy!

Peanut Butter Banana Bread (with Mini Reese’s Cups!)
makes 1 loaf

Ingredients:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 brown bananas, mashed
1/2 cup creamy peanut butter
1 cup brown sugar
1/3 cup buttermilk*
1/4 cup vegetable oil (I used coconut)
2 eggs
2 teaspoons vanilla extract
1 cup mini peanut butter cups

Preheat your oven to 350 degrees and line a standard loaf pan with foil or parchment paper so that it hangs over the sides.  Grease the foil/parchment paper lightly.  In a large bowl, stir together the flour, baking powder, baking soda, and salt.  In a separate bowl, stir together the mashed bananas, peanut butter, brown sugar, buttermilk, vegetable oil, eggs, and vanilla.  Whisk until smooth and the sugar is no longer grainy.  Pour the banana mixture into the flour mixture and stir until just combined, ensuring that the flour is completely mixed in.  Stir in the peanut butter cups.  Pour the batter into the prepared pan, smoothing into an even layer.  Bake for 1 hour to 1 hour 10 minutes, until a toothpick comes out clean or with just a few crumbs.  I recommend tenting the bread with foil after about 30 minutes of baking so that the top doesn’t brown too much.  Let the bread cool in the pan for 15-20 minutes, then use the foil/parchment paper overhang to remove it from the pan, placing it on a wire rack to cool completely.

*If you don’t have buttermilk, mix together 1/3 cup milk and 1 tablespoon of vinegar.  Set aside to “sour” for a few minutes, then use as a buttermilk substitute!

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