Happy National Banana Bread Day!!!!
I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them. All I can think about is baking but my pregnant body just won’t have it. HA! So, I’ve procrastinated. This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.
But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day. Well shoot, I have no excuse now… I HAVE TO make banana bread!
I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.
Peanut Butter, Chocolate and Bananas. Can’t go wrong with that, right?!?
- 2 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp cocoa powder
- 4 medium ripe bananas, mashed
- 1 tsp vanilla
- 2/3 cup milk
- 1/3 cup sour cream
- 1/3 cup peanut butter, heaping
- 3 Tbsp vegetable oil
- 1 egg
- 1 cup mini chocolate chips
Peanut Butter Drizzle:
- 2 Tbsp peanut butter
- 1/2 cup powdered sugar
- 2 Tbsp milk
- 2 Tbsp mini chocolate chips
- Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
- In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
- Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
- Add the chocolate chips and fold to incorporate.
- Pour 2/3 of the batter into the large loaf pan. Pour the remaining 1/3 into the small loaf pan.
- Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
- Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.
Peanut Butter Drizzle:
- Once bread has completely cooled, prepare the drizzle.
- In a small bowl, whisk together the peanut butter, sugar and milk.
- Add more/less milk depending on the consistency you desire.
- Drizzle over the bread and sprinkle with mini chocolate chops.
- Allow to set for 20 minutes before cutting and serving.
Amount Per Serving Calories 0Total Fat 0g
Recipe adapted from: Taste & Tell