Tuesday, January 10, 2012


Who doesn't' have 3 overripe bananas laying around in their kitchen?  You will rarely find mine without them. This week as I considered chucking them and calling it a day, (okay, they actually were in the trash but just for a few minutes) pinterest came through again with this amazing recipe for chocolate chip peanut butter banana bread. Could there be a more perfecta trifecta?  I think not.  So dig your bananas out of the trash and make a loaf.

Peanut Butter Banana Bread with Chocolate Chips
slightly adapted from Food.com

3/4 cup unbleached flour
1/2 cup whole wheat pastry flour (I used 1 1/4 c white wheat four instead of unbleached and pastry)
6 tablespoons white sugar
6 tablespoons brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium very ripe bananas, mashed or whizzed in food-processor
1/3 cup crunchy peanut butter
2 tablespoons plain fat-free yogurt
1 large egg
1 teaspoon vanilla
2 tablespoons canola oil
3/4 cup mini semi-sweet chocolate chips tossed in 1 tablespoon flour

Preheat oven to 350 degrees F. Coat 9X5 inch loaf pan with cooking spray; add a strip of parchment paper to bottom of pan for easy removal.

Combine flour, sugar, baking powder, baking soda, and salt in bowl. In another bowl or bowl of mixer, mix bananas, peanut butter, yogurt, egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips. Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan and allow to cool completely on wire rack before slicing.

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