Wednesday, February 15, 2012

Banana/Chocolate Chip/Peanut Butter Bread

So back when I lived in Northern Spain my good friend Meghann cooked lots of yummy things. Probably my favorite was her Banana/Chocolate Chip/Peanut Butter Bread. Yum.

I made it this week and lots of people wanted the recipe (and I can never seem to find where I've put it when I want to make it) so I figured I would stash it here on the blog. It's got whole wheat flour and unsweetened PB in it, but I typically don't have those on hand and just use whatever I have (because Meghann said that was ok!) (but crunchy PB is def better than smooth for this) (and basically any kind of oil works, too).

It's perfect for those overripe bananas stashed in the freezer. The yogurt makes it really moist, with two bananas in it, it has to count as healthy (right?), and, let me tell ya, with a smear of Nutella on top--you'll be happier than a bird with a french fry.

1 cup whole wheat pastry flour
3/4 cup light brown sugar or raw sugar
1 teaspoon baking powder
1/2  teaspoon baking soda
1/4  teaspoon salt
2 medium bananas, mashed (very ripe)
1/3  cup unsweetened crunchy peanut butter
1/4  cup plain fat-free yogurt
1 large egg
2 tablespoons canola oil
3/4  cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Coat standard loaf pan with cooking spray.
3. Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
4. Whisk together mashed bananas, peanut butter, yogurt, egg, and oil.
5. Stir banana mixture into flour mixture until combined.
6. Fold in chocolate chips.
7. Scrape batter into loaf pan.
8. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs.
9. Cool in pan on rack 15 minutes.
10. Unmold then cool completely before slicing.

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