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.