I love banana bread. Love, love, love. Every time I make banana bread, I think to myself "there is no way I can improve on this. Banana bread is pretty much perfected."
Oh how wrong I was.
I feel like when you add peanut butter cups to anything, it instantly becomes 38 times better. I've been putting it in a lot of things recently: cheesecake, cookies, my mouth... and it makes me want to sing every time. Not like the cute, in tune singing. More like a yodeling singer in the shower.
So it's only natural for me to test this theory out in some banana bread.
So the trick to making this bread is when you mix in the peanut butter cups, you add one to the mix, then put one in your mouth. One for the mix, one for you. Lather, rinse, repeat.
If you haven't noticed, I have a slight addiction to sugar. You know... just a little. Barely noticeable.
But looking at the final product, well, let me just say my neighbors could hear me singing about this bread. And again I'm thinking that I can never improve on this bread. Can I think up a better banana bread recipe? Only time will tell. All I can do is ripen up my many bananas and try again soon... But that will probably be after I make this bread again at least twice.
What you'll need:
-1 cup whole wheat flour
-2 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-3 ripe bananas, mashed
-1/2 cup creamy peanut butter
-1 cup plain yogurt
1/4 cup canola oil
-1 cup brown sugar, packed
-1 teaspoon vanilla
-1 1/2 cups peanut butter cups, chopped
-1/2 cup chocolate chips
1. Preheat the oven to 350˚F. Lightly spray 2 loaf pans.
2. In a medium bowl, mix together the flours, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, beat together the bananas, peanut butter, yogurt, eggs, oil, brown sugar and vanilla until fully combined. Slowly mix in the flour mixture until fully incorporated.
4. Fold in the chopped peanut butter cups and chocolate chips.
5. Pour the batter into the prepared loaf pans and bake in the preheated loaf pans and bake in the preheated oven for 50-55 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes and let cool on wire racks.
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