|2013 Winner Best Recipe Ever!
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How is it that a gal who isn’t all that fond of banana bread keeps posting banana bread recipes? Blame the banana bread obsessed husband of said gal. Luckily, (or not, if you consider my expanding waistline) I’ve become quite fond of these different varieties.
The idea for this particular flavor hit me as I was buying my coffee at the corner convenience store. I spied the bite-sized peanut butter cups at the check-out. Oh, I know they aren’t new. In fact, I’ve used them in cookies. But how would they be in banana bread? I bought two snack-sized bags.
A quick Google search showed that they’ve been put into banana bread already….but not my banana bread….
Unfortunately, there really weren’t enough of the peanut butter cups in those snack bags for my recipe, but I improvised and chopped up a bar of dark chocolate to add to the batter. It was a good choice. The recipe is written with just the peanut butter cups. Feel free to add the dark chocolate, if you like.
Peanut Butter Cup Banana Bread
3 cups all purpose flour, divided
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
4 very ripe large bananas, slightly mashed (about 3 cups)
½ cup peanut butter
1 (6 oz) container plain or vanilla non-fat Greek yogurt, or 1 cup sour cream
¼ cup coconut or canola oil
1 cup light brown sugar, packed
1 teaspoon vanilla
1 1/2 cups bite-sized peanut butter cups, or chopped peanut butter cups (try Trader Joe’s Dark Chocolate Peanut Butter Cups)
1 (3 oz) bar premium dark chocolate, chopped
Preheat oven to 350 degrees. F.; spray two 9”X5” loaf pans with cooking spray.
In a large bowl, whisk together 2 ¾ cups flour, baking soda, salt, and cinnamon; set aside.
Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, yogurt, 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 and stir into the batter. Stir in the chopped 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 with moist crumbs. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.
Next time I may add some white chocolate to the bread. What would you add?