Friday, August 2, 2013

Peanut Butter Banana Bread

I'll just say it---this is ugly bread.  It's just brown and boring and not very photogenic.  However, if we had smella-vision you'd be knocked out!  oooooh!

Normally I'm not so happy to have mushy gross bananas taking up space on my counter.  But today it's okay because I've decided to put them to good use.  I have to say that after baking the bread the entire house smells sooooo good!  Who needs Yankee Candle anyway?!

This bread is a real treat.  It is dense and moist and has lovely little bits of chocolate throughout.  The crunchy peanut butter makes a really nice texture, too. The Bellman approved--without even a single 'needs a drizzle' comment.  That's a first :)

Yield:  one 9x5 loaf

1 1/2C + 1 tbl flour, separated
1 C sugar
1 tsp salt
1 tsp baking soda
1 C bananas, mashed (2 1/2 to 3 bananas)
1/2 C veggie oil
2 eggs
1/4 C milk
1 C peanut butter, crunchy
2/3 C chocolate chips

1.  In a large bowl, whisk together the 1 1/2C flour, sugar, salt and baking soda.

2.  In another bowl whisk together the bananas, milk, oil, eggs and peanut butter.

3.  Toss the chocolate chips in one tablespoon of flour and then stir them into the banana mixture.  The flour helps them stay suspended in the batter.

4.  Make a well in the center of the dry ingredients and pour the wet mixture into it.  Fold all together --gently-- until just combined. 

5.  Pour into a greased and floured loaf pan.

6.  Bake at 350 for 60-70 minutes.

**tip - If you want the edges of the bread really soft,  try wrapping it in tin foil while it is still a bit warm--maybe an hour or so after it is taken out of the oven. 


*adapted from Lewis & Poliafito's "Baked Elements"