You know what makes me bananas?? Wasting food. Makes me completely nuts and I touched on this in my Lemon Blackberry Cake Cookie post. It seems like fresh fruit “flies of the shelf” around here and other weeks it’s gone bad before anyone touched it. Gahhh!
When bananas go bad the Hubs usually whips up banana bread and I decided to take it up a notch and try making Peanut Butter Chocolate Chip Banana Bread this time.
Oh. My. Word. Let’s always make sure the bananas go bad, ok?? I might just start hiding them but don’t post that on, say, the internet or anything.
So, yeah. The beginning of your process is going to possibly look a little ugly like this. Fear not, my over-ripe little Chiquitas. There is hope. And that hope lies in the easy recipe below.
This is super fast to whip up so you can get this deliciousness cooking in no time. In this case, I do not waste time beating eggs first and all that yadda. Nope. Everyone in the pool and mix it all up.
The easy peanut butter glaze is the BOMB. I could drink that stuff. I used mini chocolate chips because I had some that were open, but you could use regular chips of course.
It also freezes amazingly well. Once completely cooled, the glaze will set. You can even chill it for an hour or so. Just wrap in foil – you know they make this non-stick foil now that is great too – and then place in a freezer bag and you have a little back-up plan for breakfast or to take to a gathering.
Also, the glaze is so easy you could make the glaze and top the loaf after defrosting if you want it to really look all fresh and pretty.
So the next time you have some over ripe bananas, you know what to do. Bananas everywhere, rejoice! Hope you enjoy it, my friends.
- 1/4 cup vegetable oil
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 3 over-ripe bananas
- 1 cup creamy peanut butter
- 1 cup chocolate chips, plus some for garnish on top if desired
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon creamy peanut butter
- Pre-heat the oven to 350°F .
- Grease a standard loaf pan with butter or cooking spray.
- In a large bowl, add all of the ingredients except the chocolate chips.
- Mix until combined.
- Fold in the chocolate chips and pour into the prepared pan.
- Bake until a cake tester inserted in the center comes out clean, about 50-55 minutes.
- If your oven runs hot, check it at 45 minutes.
- While the bread is baking, combine the glaze ingredients in a small bowl and stir to combine.
- Add a little more sugar if needed to make the glaze thicker, a splash more milk to make it thinner.
- Set aside.
- Once baked, cool the loaf in the pan for 10 minutes or so, then turn out and allow to cool, right side up on a cooling rack.
- Once cooled, or just slightly warm, place the loaf on a serving platter.
- Evenly pour the glaze over the top of the loaf and sprinkle with added chocolate chips if desired.