Peanut Butter-Banana Bread With Chocolate Chips

Peanut Butter-Banana Bread With Chocolate Chips

from cooking.nytimes.com

Peanut butter and bananas make a delightful sandwich. Why not put them together in a loaf? The peanut butter gives the banana bread a pleasant savory edge. Be sure to use sweetened, conventional peanut butter, but the texture — chunky or smooth — is up to you. The chocolate chunks already give this bread a dessert vibe, but if you’d like to go all out, finish the cooled loaf with this salted caramel glaze (stirring in a tablespoon of peanut butter along with the sugar).

Ingredients

  • 1/2 cup canola or vegetable oil, plus more for the pan
  • 1 1/2 cups/360 grams mashed bananas (from 3 to 4 very ripe medium bananas)
  • 1/2 cup/120 grams sweetened creamy or chunky peanut butter (not natural)
  • 1/4 cup/60 grams sour cream
  • 1 cup/201 grams sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups/192 grams all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt (such as Diamond Crystal)
  • 1 cup/170 grams chopped semisweet chocolate or chocolate chips

Directions

  1. 1

    Heat the oven to 350 degrees. Grease a 4 1/2-inch-by-8 1/2-inch loaf pan, then line with parchment, leaving a 2-inch overhang on two sides.

  2. 2

    In a large bowl, whisk together the oil, bananas, peanut butter and sour cream until smooth. Whisk in the sugar, eggs and vanilla until well combined.

  3. 3

    In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine. Use a flexible spatula to fold in the chocolate by gently scooping the batter from the bottom and folding it over the top. Rotate the bowl and repeat until just combined.

  4. 4

    Pour the batter into the prepared loaf pan and spread into an even layer. Bake until a skewer inserted into the center comes out with a few moist crumbs attached, 55 to 65 minutes. (If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.)

  5. 5

    Transfer the loaf from the oven to a cooling rack and run a thin knife around the two short edges of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before using the parchment to transfer the bread to a rack to cool completely. Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 1 month. To reheat, wrap in foil and bake at 325 degrees for 10 minutes. (You could also brown the slices with butter in a skillet over medium-high and serve sprinkled with flaky salt.)