Back to Classics: PB & Choco Banana Bread
Banana Bread
Servings: 1 x 8½x4½" loaf pan
Ingredients:
1/2 cup butter, melted
3 Tablespoons oil (Alternative: Peanut butter, melted)
1/3 cup brown sugar
1/4 cup white granulated sugar
300g bananas, ripe (About 2 large or 3 medium)
4-5 baby bananas, sliced (optional)
2 Tablespoons water
1/2 cup yogourt
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon nutmeg, grated
1/8 teaspoon cloves, ground
Semi-sweet chocolate chips, to taste
(Optional) Peanut butter, melted, to swirl in
(Optional) Peanut butter, melted, to swirl in
Preparation:
1. Preheat the oven to 350F. Lightly grease the loaf pan.
2. In a large mixing bowl, beat the butter, oil or peanut butter, and sugars together.
3. In another, smaller bowl, mash the 2 large bananas to a coarse pulp with some banana chunks remaining. If using, slice the baby bananas and set aside.
4. Add the mashed bananas, water, yogourt and vanilla extract to the sugar and fat mixture. Mix until thoroughly combined.
5. In a separate mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, nutmeg and cloves.
6. Add the flour mixture to the wet ingredients and mix until well incorporated. Do not overmix.
7. Fold in the sliced baby bananas, chocolate chips and melted peanut butter if using.
8. Bake until brown and a knife inserted into the center comes out clean, about 55-60 minutes. Allow the bread to cool in the pan for 15 minutes before removing it from the pan.
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