Happy Easter Monday, you guys!
How was your weekend?! And Easter…? I hope it was fantastic all around!
We skipped town early Friday morning and spent the weekend in D.C. visiting friends, seeing monuments, and of course – eating and drinking our silly little faces off! It was major good times! Then we drove from D.C. to Philly to eat a proper Easter Sunday dinner before popping back in the car for the final drive back to Brooklyn. Whew! It was a blast and half. But as always, it feels good to be home.
To keep our ever demanding tummies hushed on our long driving expeditions, I packed some serious snacks! One of the stars being this banana bread.
Because I dream in peanut butter, I added it in two forms: classic silky, smooth peanut butter and totally addicting peanut butter chips. Because I’m a firm believer in chocolate there’s a hearty handful of that in chip form as well. Because we like to keep things moist in the bread department, I invited buttermilk to this party, too!
Loves, between me and you… I’d start letting your bananas rot now! This banana bread is like a love letter to your senses!
Whole Wheat Peanut Butter Banana Bread with Chocolate and Peanut Butter Chips – Baker by Nature
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
3 large ripe bananas, mashed
1/3 cup creamy peanut butter
1 stick (4 ounces) unsalted butter, melted
3/4 cup granulated sugar
1/2 cup buttermilk
2 eggs, at room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter chips
Preheat oven to 350 degrees (F). Line a loaf pan with parchment paper and grease well.
In a large bowl whisk together the flours, baking soda, salt, and cinnamon; set aside. In a separate large bowl whisk together the mashed banana, peanut butter, melted butter, sugar, buttermilk, eggs, and vanilla. Mix well! Using a rubber spatula, gently fold the wet ingredients into the dry mixture, making sure only to mix until all flour spots have disappeared. Stir in chocolate and peanut butter chips, reserving a few to sprinkle on top.
Pour batter into prepared loaf pan, sprinkle with additional chips, and bake for 60-75 minutes, or until a cake tester comes out clean from the middle of the loaf. Allow the bread to rest in the pan for about 15 minutes before turning out to cool completely.
Nicole @ Young, Broke and Hungry says
It sounds like you had a fun weekend to me! Peanut Butter Chocolate Chip is a classic pairing that I can never get enough of. Love the double dose of peanut butter!
Eva @ Eva Bakes says
My peanut butter loving husband would go nuts (pun intended) for this banana bread! I’m surprised he’s not begging me to make it right now!
Ashley Bee (Quarter Life Crisis Cuisine) says
Strangely enough, peanutbutter and banana is not a combo I’ve experimented with. It does sound like it’d be lovely though!
Jen @ Savory Simple says
You were in my hood! Let me know if you ever come back around this way. This banana bread looks seriously delicious!
Julia {The Roasted Root} says
Lay it on me, sister. Lay. it. on. me. !! 🙂
Katie @ Blonde Ambition says
I am 100% on board for any banana bread with chocolate chips. Peanut butter is always welcome too!
CCU says
This is one of my absolute favourite recipes of yours 😀
Cheers
Choc Chip Uru
Georgia @ The Comfort of Cooking says
This banana bread looks incredible, Ashley! So delicious and decadent. I could definitely go for a slice for breakfast. Your photos are lovely, too!
Caroline @ Taste Love & Nourish says
Oh, wow. Why didn’t I ever think to do this to all of those banana breads I’ve made over the years! I love all of these yummy flavors! I’m bookmarking this and making it soooon! 😀
bakerbynature says
Yay! Let me know how it turns out!
Averie @ Averie Cooks says
That bread looks incredible! Everything about it is perfect for me! And I’m impressed you actually measure your PB. I am guilty of eyeballing it rather than dirtying a measuring cup when it’s in the under 1/2 cup range or so 🙂