Ingredients
The following ingredients have 10 Servings
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs (slightly beaten)
- 3 medium bananas (mashed)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1/3 cup buttermilk (add 1 tsp of lemon juice to 1/3 cup buttermilk as a substitute)
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup creamy peanut butter
- 1 cup Milk Chocolate Chips
Instruction
- Preheat oven to 350 degrees F. Spray the insides of an 8x4-inch loaf pan and then line it with parchment paper; letting the paper hang over the sides.
- Whisk together the flour, baking soda and salt in a large bowl and set aside.
- In a medium mixing bowl, whisk together the eggs, banana, sugars, buttermilk, oil, peanut butter and vanilla extract until smooth.
- Combine the wet ingredients in the large bowl with the flour mixture and fold together with a spatula until completely combined. Fold in the milk chocolate chips.
- Transfer the batter to the prepared loaf pan, smoothing the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs, 60 - 75 minutes. Check at 45 minutes and cover the bread with aluminum foil if the top is adequately browned.
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Wrap the bread in plastic wrap to keep and store at room temperature for up to 5 days. We love it toasted a bit!
