This recipe sounds decadent but it’s not.  It’s actually a healthy update on plain old banana bread.  Whole wheat flour replaces white.  Instead of oil, I use peanut butter as well as less sugar than the average banana bread recipe.  This bread is not overly sweet; the sweetness comes mostly from the ripe bananas and dark chocolate chips throughout.    

Even my husband liked this recipe and he doesn’t like banana bread.  It’s moist and goes great with a big glass of milk.  The flavors of peanut butter, banana, and chocolate are all present in each slice.  Perfect for school lunchbox treats and after-school snacks. 

This easy, delicious recipe is the perfect excuse to let your bananas get a little too ripe. 

Ingredients

1/3 cup natural peanut butter

1/2 cup sugar

1 beaten egg

1 cup whole wheat flour

1 Tablespoon baking soda

1/2 cup milk

2 very ripe smashed bananas

1/2 cup dark chocolate chips

Preheat oven to 350.

1. Grease and flour a loaf pan (NOT a mini loaf pan).

2. In a stand mixer with paddle attachment, combine peanut butter, sugar, and egg until smooth and combined.

3. In a separate bowl, combine the flour and baking soda.

4. Add flour mixture to peanut butter mixture alternately with milk.  Mix after each addition.

5. Add ripe bananas.  Mix until small chunks remain.

6.  Fold in chocolate chips. 

7. Bake at 350 for 35-45 minutes or until golden brown.

8. Let cool slightly then turn out onto serving platter (or just eat it right away!  That’s what I did!).

Makes 1 loaf.

Note: I also think cinnamon would be great in this recipe!  Try adding just a little to your flour mixture.