I hate letting food go to waste, so when my mother told me she was going to throw out a bunch of bananas that went from green to brown overnight, I offered to make some banana bread instead. So I did. And my coworkers were the happier for it.
Of course, I’ve never actually made banana bread, but that’s never stopped me before. I turned to my best baking friend, the internet to find a base recipe to start with. I liked the sound of The Joy of Baking‘s recipe, and modified it to my needs. Granted, my needs consisted of somehow making the entire thing a little less healthy, so I swapped out the nuts with some dark chocolate chips. And since I’m still in awe of the limited edition Elvis Presley Peanut Butter Cups, I thought I should continue the trend and add some peanut butter to my bread.
So I did. And the world was better for it.
Chocolate Chip Banana Bread w/ Peanut Butter Glaze
- 1 cup (115 grams) dark chocolate chips
- 1 3/4 cups (245 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 1 pound (454 grams), mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
Peanut Butter Glaze
- 3/4 cup powder sugar (sifted)
- 1 Tbsp creamy peanut butter
- 2-3 Tbsp 2% milk
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Let bread cool completely.
For the glaze:
Sift the powdered sugar into a medium size bowl. Add the peanut and 2 tablespoons of the milk. Mix well. Add more milk if the mixture is too thick.
Using a spoon or spatula, spread the glaze over the top of the bread. Place the bread in the refrigerator to harden the glaze.
Makes 1 – 9 x 5 x 3 inch loaf.