Receta Peanut Butter-Banana Bread with Chocolate Chips
Peanut Butter-Banana Bread with Chocolate Chips
I have a love-hate relationship with Peanut butter.I might eat it like's there's no tomorrow at times and then get sick of it and wouldn't touch it for a few months.Yeah,that problem.I remember the first time I ate Peanut butter,it was so bad tasting that I swore I'd never touch it even with a barge pole.Then slowly I started liking it(courtesy Sundrop Peanut Butter).No crunchy peanut butter for me,I am from the smooth Pb gang.
It's been a long long time since I baked a batch of Banana bread and overripe bananas in the fruit box were calling my name.Almost empty jar of peanut butter,a handful of chocolate chips and a overripe banana resulted in this delicious loaf.
I love the ease of the recipe,almost one bowl,if you sift the dry ingredients directly into the wet,and such a perfect way to use up those over ripe bananas which otherwise might have gone to the bin.The bread tastes delicious warm and even better as it sits.Moist and moreish with a bite of chocolate chips,ah I am in love with this one.
Peanut Butter-Banana Bread with Chocolate Chips
Recipe source - Brown Eyed Baker
Ingredients
- All purpose flour/Maida - 1 cup
- Baking soda - little less than 1/2 tsp
- Salt - 1/2 tsp
- Banana - 1 big,mashed
- Creamy Peanut Butter - 1/4 cup
- Sugar - 1/2 cup
- Buttermilk - 1/4 cup
- Oil - 1/8 cup
- Egg - 1
- Vanilla extract - 1 tsp
- Chocolate chips - 1/2 cup
Method
Preheat oven to 180C.Grease and line a loaf pan.
In a large bowl, whisk together the flour, baking soda and salt,set aside.
In a separate large bowl, whisk together the banana, peanut butter, sugar, buttermilk,
oil,egg and vanilla extract[I forgot to add the vanilla!]until smooth.
Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake for 45-55 minutes or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs,
Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.