I made this bread on Monday. I didn't work because it snowed for half the day. Having a snow day isn't good for my health.
I was stuck inside all day with three brown bananas. What could I do?
Banana bread recipes began being published in the US during the Great Depression so thrifty home cooks didn’t have to throw away brown bananas. Necessity is the mother of invention!
The ingredients are ½ cup white sugar, ½ cup brown sugar, ½ cup butter, 2 large eggs, 3 ripe bananas, 1/3 cup peanut butter, 1 cup milk, 2 cups all-purpose flour, 1/3 cup coco powder, ½ tablespoon baking powder, ½ tablespoon baking soda, 1 teaspoon salt, and 1 cup semi-sweet chocolate chips.
I creamed together the sugars and butter. I should have added the peanut butter at this time, but ended up adding it later on.
I added the peanut butter, which I should have added with the butter.
The unbaked batter was also tasty. I poured the batter into a 9 by 5 inch loaf pan lined with parchment paper. I baked the bread for 70 minutes at 325 degrees F. I have a terrible tendency to under bake things when I’m using this loaf pan, but this time it was perfectly cooked. I have a glass pan, so if you have a metal pan, I would bake the bread a little less.
This was a soft and moist banana bread. Because of the chocolate and peanut butter, the banana flavor was subtle. The chocolate wasn’t strong either, but the banana would have been lost if I added more coco powder.
The peanut butter was a little too weak. Next time I make this, I will add a ½ cup of peanut butter. Besides this, I was very pleased with the results. Delicious!