I make banana bread so often that it’s fun to change it up a bit and try mixing in different flavors. I always add chocolate chips, sometimes pecans, but this time I tried peanut butter. Delicious!
Not only is there peanut butter mixed into the batter, I also swirled it into the top. So as you are eating it, you’ll get a couple of bites of an even stronger peanut butter flavor. And what goes better with chocolate than peanut butter?
You’ll notice a mixture of milk and vinegar in this recipe. That is actually a substitution for buttermilk and I’ll tell you what, I never buy buttermilk for baking since I discovered this. You just have to let the mixture sit for about 5 minutes before adding it to your batter so I usually do that first before I start to mix everything together.
1/2 cup peanut butter, plus about 6 teaspoons for top of batter
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
2/3 cup milk + 1/2 teaspoon white vinegar added
6 ripe bananas, mashed with a fork
1 cup chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350 degrees. Using an electric mixer, combine the oil, sugar and 1/2 cup of peanut butter. Combine flour, baking soda and baking powder and add to sugar mixture. Add the milk/vinegar mixture and bananas and mix well. Using a wooden spoon, stir in the chocolate and peanut butter chips.
Pour into 2 well greased loaf pans (9 x 5-inch). Drop remaining peanut butter by 1/2 teaspoons evenly over the top of the two batters (so 6 dollops per loaf). Use a butter knife to swirl the peanut butter into the top of the batter. Bake for 45-50 minutes. Start checking at 40 minutes and tent with foil if top is getting too brown. Bread is done when a toothpick inserted into the center comes out mostly clean.
Let cool for 5 minutes in the pans, then turn out on a wire wrack to finish cooling. Store at room temperature for up to 3 days. Bread can be kept in the freezer for up to 3 months (wrap in foil and place in freezer bag).