Peanut Butter Chocolate Chip Banana Bread

by Chelsea / Breakfast

Alternately titled: How to Eat Peanut Butter All Day, Everyday.image

You had to know this was coming; I couldn’t be trusted to stop at just two banana bread recipes. There are few things in life not enhanced by peanut butter, so it was really just a matter of time before I swirled it into banana bread. I tried not to, really. I knew I could, and I knew it would be delicious, but I’m not trying to create a website dedicated exclusively to peanut butter and banana. Or maybe I am?image

Then a few weeks ago I was baking a loaf of banana bread for Kevin to take to work with him, and he asked me if I thought I could make a peanut butter chocolate chip banana bread someday. I thought you’d never ask. imageimageThere are little moments in a relationship when your partner says or does something that brings you back to when you first fell in love. That fluttery-stomach-giddy-new-love feeling where everything is wonderful and you can’t imagine that person being any more perfect for you than they already are. This banana bread was born from one of those very moments, when Kevin wondered if it was possible for me to make such a thing. image

So yes, clearly the way to my heart is through peanut butter, and this banana bread did not disappoint. The addition of peanut butter made this banana bread extra dense and moist. Otherwise, I didn’t change the recipe much. It’s still sweetened with maple syrup, which provides a subtly sweet balance to the nutty, salty peanut butter. Whole wheat flour added a little extra fiber and protein, and the chocolate chips made it feel extra special and indulgent. 

imageIf you’re looking for another banana bread recipe to add to your repertoire (you are, right?), this might be your new favorite. It’s made in 1-bowl with simple pantry ingredients, and can be out of the oven and in your stomach in less than an hour. There’s even an extra swirl of peanut butter on top of the banana bread, because when more peanut butter is an option, you choose more peanut butter. I hope you love this banana bread as much as we did! If you make a loaf this week, let me know! Leave a comment below, or tag me #bakedgreens on Instagram so I can lick my phone check out all your peanut butter swirls! Happy Monday, friends!

Peanut Butter Chocolate Chip Banana Bread

Chelsea Colbath
This simple, maple-sweetened whole wheat banana bread has peanut butter inside the batter and swirled on top!
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5 minutes
Servings 8

Ingredients
  

  • 3 medium-large ripe bananas*
  • 1 egg
  • 2 Tablespoons coconut oil softened
  • 4 Tabkespoons peanut butter**
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour***
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 1/2 cup chocolate chips
  • 2 Tablespoons peanut butter + 1 teaspoon maple syrup for topping

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with nonstick spray or line with parchment. Set aside.
  • 2. In a large mixing bowl add bananas, egg, coconut oil, peanut butter, maple syrup, and vanilla. Mash with a potato masher and/or mix with a spatula until bananas are mostly smooth and incorporated into the wet mixture.
  • 2. Add flour, baking powder and soda, salt and chocolate chips to the wet mixture and stir just to combine. Pour into prepared pan.
  • 3. In a small bowl, mix the 2 T peanut butter with 1 t maple syrup. Dollop this mixture on top of the banana bread batter, and drag a knife back and forth across the banana bread several times to create a swirl pattern.
  • 4. Bake for 40-45 minutes, or until golden brown and springy, when touched. If cake feels wet inside (or a toothpick inserted in the center comes out with batter on it), cook for 5 more minutes and check again. Slightly under baked banana bread isn't a terrible thing, so don't worry too much about it.
  • 5. Allow to cool for 5-10 minutes, then slice and enjoy warm or transfer to an airtight container once cooled and keep at room temperature for up to 5 days.

Notes

*Make sure your bananas are very ripe, with brown spots all over, before you bake banana bread. If your bananas are small, you can use 4 instead of 3. Slight variations in banana amounts won't make a huge impact on the finished product.
**I used creamy, natural-style peanut butter that's made of just peanuts and salt.
***White whole wheat flour has a milder flavor than, but similar nutritional profile to, whole wheat flour. Regular whole wheat or all-purpose can be substituted, if you'd prefer.
Adapted from Whole Wheat Banana Bread
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 Extra peanut butter, please!

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