peanut butter, banana, chocolate

Having recently received a large bag of dried banana chips, I wanted to find a use for them outside of eating as-is or tossing with granola. An online search got me thinking about using them for baking. A few recipes included them in banana bread, which intrigued me. Because peanut butter and chocolate seem a good fit with banana, I wanted to build a quick bread that incorporated all three flavors.

Banana chips in banana bread seemed redundant and chocolate bread was more indulgence than I needed. This left me looking for a peanut butter bread recipe. My cookbook collection includes a 1970s-esque Jif Peanut Butter recipe booklet (complete with ’70s-style food photos), which was where I found a simple and delicious peanut butter bread recipe. I tossed a large handful of coarsely chopped dried banana chips and a slightly smaller amount of coarsely chopped chocolate (mix of semisweet and dark) into the batter and was thrilled with the result.

The bread itself is rich and peanutty, but adding chocolate (always a good idea) and banana chips elevated it to another level of yum. The banana flavor is only there when you bite into a chip, but it’s a lovely subtle hit when you do. And the slight chew of these chips–they don’t get squishy like raisins do–adds texture contrast.

I find myself having a slice (or two) for breakfast, munching on it between meals, then considering it a dessert at the end of the day. It needs no embellishment, but a small bit of grape jelly bumps up the sweetness and if I’m really wanting to gild lilies, a touch of butter rounds out the flavor very nicely. It’s been a fun bread to discover and am happy to have found a use for my bag of banana chips.

Peanut Butter Bread with Banana Chips and Chocolate

Based on a recipe found in Jif® Choosy Mothers’ Peanut Butter Cookbook (1979)

  • 2 cups sifted all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup peanut butter (Jif’s recipe called for creamy, but I used chunky)
  • 1 large egg, beaten
  • 1 cup milk
  • 1/2 to 3/4 cup coarsely chopped dried banana chips
  • 1/2 cup chopped chocolate bar

Heat oven to 350°F. Grease 9-inch loaf pan.

In bowl, mix flour, sugar, baking powder, and salt. Add peanut butter; cut in with fork or two knives until crumbly. Add egg and milk; stir just until dry ingredients are incorporated. Gently stir in banana chips and chocolate. Pour batter into pan; bake 1 hour or until wooden pick inserted near center of loaf comes out clean. Cool on wire rack.

out-of-this-world peanut butter bread

7 thoughts on “peanut butter, banana, chocolate

    • It really is an amazing quickbread–rich and peanutt-y:-) Thanks for stopping by. You have some amazing desserts on your blog. Brookie Crocker is an awesome moniker!

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