Sensational Peanut Butter Chocolate Chip Banana Bread
Rated 5.0 stars by 1 users
Servings
12-16
Prep Time
30 minutes
Cook Time
45-60 minutes
I love Peanut Butter. Like -- love, love, love it. I actually like it even more than chocolate! In fact, I love chocolate the most when it is accompanied by some sort of nut, and if it is in the form of peanut butter -- well then be still my heart I will be swooning. I knew I wanted to add peanut butter to banana bread, and I knew I was going to need to shove it in everywhere I could. One thing to note is that the PB flavor develops as the bread sits. It is really good once it has cooled, but the following day the peanut butter doubles down and it is even better! The streusel topping is very much like a peanut butter chocolate chip cookie for that 1 – 2 Peanut Butter punch and crunchy texture. As with all loaves, use your kitchen thermometer and pull it out when it reaches 195 degrees (to carry over to 200). Since this loaf needs a long bake remember to always bake it on top of 2 baking sheets that are stacked on top of each other. That double layer of sheet tray actually traps air in between and prevents an even darker, thicker and drier foot on your bread and it creates a more even cook.
Ingredients
- 1 cup mashed bananas, about 3 medium
- ½ C Granulated Sugar
- ½ C Brown Sugar
- ½ C Melted Butter
- ½ C Sour Cream
- 2/3 C Creamy Peanut Butter
- 2 L Eggs, beaten
- 1 t Vanilla
- 1 ½ C AP Flour
- 1 t Baking Powder
- ½ t Kosher Salt
- ½ C Chocolate Chips
- 1/2 C AP Flour
- 1/3 C Crunchy Peanut Butter
- 2 T Granulated Sugar
- 2 T Light Brown Sugar
- 2 T Unsalted Butter, melted
- 1/4 t Kosher salt
- ½ C Chocolate Chips
For the Bread
For the Streusel
Directions
Preheat oven to 425 degrees. Make the streusel first and then set aside. Mix the flour, peanut butter, sugars, and salt. Drizzle over butter over the mix and stir (or use a fork) until blended and crumbly. Add Chocolate Chips and toss together.
In a large mixing bowl stir together the peanut butter and the melted butter. Now mix in the banana and then the sour cream, vanilla and salt.
Mix in the beaten eggs and finally add the sugars and mix well, until fully incorporated.
In a small bowl or on a piece of parchment portion out your flour and baking powder. Add the dry ingredients and the chocolate chips to the batter and fold together mixing well until everything is fully combined. Place Batter into a greased loaf pan.
Gently press the streusel mixture evenly into the banana bread batter. Bake at 425 degrees for 15 minutes, then while leaving the bread in the oven turn it down to 350 degrees and continue to bake for another 45 minutes – 1 hour. Cover with foil if your streusel starts to become to dark. Bake until it reaches an internal temperature of 195 degrees. Cool in the loaf pan on a rack to allow for carryover cooking.
Remove from the pan once it becomes cool enough to handle. Beware, some of the streusel topping is going to fall off when you are cutting it;just and pile it back on, it is beyond worth it.
