Peanut Butter Chocolate Chip Banana Bread

Peanut Butter Chocolate Chip Banana Bread

This recipe was introduced on our instagram page (do you follow us @sweetpotatochronicles) to rave reviews. We actually couldn’t believe the response. Well, we sort of could because, holy God, this recipe is loaf heaven. We also realized it’s very versatile, too. We had one follower sub in gluten free flour and others do a mix of whole wheat and all purpose flour as well as some who just used all purpose and all of them came out great. In other words, like all our recipes, use what you have on-hand. This moist and delicious loaf makes a perfect after school snack or breakfast. We’ve spent the entire summer eating a slice of it in the morning with fresh fruit and yogurt, and we’re not about to give it up once school starts. 

Since this addictive loaf does have peanut butter, you’ll want to avoid sending it to school, but if you need lunch ideas we have plenty of them in our new FOOD NETWORK series called Love Your Lunch. You can check it out here.

Each of the eight episodes (including Breakfast Your Lunch and Immunity Boost Your Lunch) are jam-packed with recipes. In other words, it’s not just one lonely, little sandwich. (Although we heart you, sandwiches.) This series also gives you practical strategies for taking the grind out of lunch packing. (Don’t miss the Muffin Tin Your lunch episode because the Mac and Cheese Muffin Tin Cups are out of this world!)We hope you enjoy it.

Peanut Butter Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour

Yield: Makes: 1 loaf

Ingredients

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 cup sugar
  • 1 egg
  • 3 ripe bananas, mashed
  • 4 tablespoons almond milk
  • 1/3 cup creamy peanut butter
  • 2 cups spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method

Preheat your oven to 375 and grease a 9x5 inch loaf pan and line it with parchment. Set aside.

Cream butter and sugar with a hand blender or stand mixer. Add egg. Mix in mashed bananas and almond milk. Add peanut butter and whisk until combined throughout. 

In a separate bowl, whisk flour, baking powder, baking soda and salt. Add flour mixture in stages to butter mix, incorporating after each addition. Fold in the chips. 

Pour into prepared baking pan; tapping pan down making sure batter is evenly distributed. 

Bake in oven for 55 to 60 minutes, or until a toothpick into the centre comes out clean. Cool on a rack for a few minutes. Turn out of pan and store in a plastic bag for up to one week. 

 

You might also like

By Meal Type

Mini Pumpkin Pies with Flour-less Crust

I’m so excited right now. No, really. Super excited. It’s Thanksgiving week! As an American living in Canada, there is one holiday Canadians don’t do as well as American: Thanksgiving.

By Season

Gingerbread Man Cookies

My aunt spends a day baking early in December and then freezes the 10 million cookies she makes. When it gets closer to the holidays, she defrosts everything, divides them up

Snacks & Desserts

Spiced Pumpkin and Apple Muffins

When school started in September Ceri was in a twirl about lunches and I had my share of worries about getting a decent breakfast on the table. Little did either

2 Comments

  1. Lucy
    August 25, 16:22 Reply

    Saw your recipe for ‘overnight oats & chia puddig’ in a local newsppaper today and really liked it, but, wanted to know how it could be made dairy and gluten free.

Leave a Reply

Click here to cancel reply.