PEANUT BUTTER CUP BANANA BREAD
This recipe showed up on my facebook feed. Unfortunately it does not say who created it, only that it was entered in a "Best Banana Bread Ever" contest and won. If you know who should be credited for this recipe please let me know so I can recognize them on this post. That being said...I have often "swirled" peanut butter through my banana bread and/or added chocolate chips etc. (and who doesn't eat their banana bread slathered with peanut butter?!) so this recipe immediately got my attention.
The bread is very good and was a huge hit at my house. And the aroma while it's baking...wonderful!
This is the recipe as it was posted on Facebook:
PEANUT BUTTER CUP BANANA BREAD
3 cups All Purpose Flour, divided
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
4 Very Ripe Bananas, slightly mashed
1/2 cup Peanut Butter
1 cup Sour Cream
2 Eggs
1/4 cup Coconut Oil or Canola Oil
1 cup Packed Light Brown Sugar
1 tsp Vanilla
1 1/2 cups Bite-sized Peanut Butter Cups, or chopped peanut butter cups
1 (3- To 3.5-oz) Bar Premium Dark Chocolate, chopped
Preheat oven to 350 degrees; spray two 9x5” loaf pans with cooking spray.
In a large bowl, whisk together 2 ¾ cups of the flour, baking soda, salt, and cinnamon; set aside.
Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Toss the peanut butter cups in the remaining ¼ cup flour (to help prevent sinking) and stir into the batter along with the chopped dark chocolate.
Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
4 Very Ripe Bananas, slightly mashed
1/2 cup Peanut Butter
1 cup Sour Cream
2 Eggs
1/4 cup Coconut Oil or Canola Oil
1 cup Packed Light Brown Sugar
1 tsp Vanilla
1 1/2 cups Bite-sized Peanut Butter Cups, or chopped peanut butter cups
1 (3- To 3.5-oz) Bar Premium Dark Chocolate, chopped
Preheat oven to 350 degrees; spray two 9x5” loaf pans with cooking spray.
In a large bowl, whisk together 2 ¾ cups of the flour, baking soda, salt, and cinnamon; set aside.
Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Toss the peanut butter cups in the remaining ¼ cup flour (to help prevent sinking) and stir into the batter along with the chopped dark chocolate.
Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.
Happy Baking!
