|Peanut Butter Chocolate Chip Banana Bread|
I do still plan for the kiddos a lot during the summer. Yesterday I started making book bags for reading time for all of my students. So far I have 9 bags completed. I would like to have 30 bags done by the end of summer, but I'd be happy if I got at least 27. I'm going to keep plugging away on them until I'm done. Once I'm done I'll be making 30 more for a friend, but they will be awesome!
Most of my fabric was bought on clearance at the fabric store and I found some at Goodwill. My bags so far are costing me about 80 cents a piece. Can't beat that deal. I'll keep checking the clearance rack at the fabric store and Goodwill for more fabric.
I also did some baking yesterday morning. I of course had some banana's that needed to be made into something quick. I didn't want plain old banana bread again so I scoured Pinterest for a new recipe. I did find one that I thought sound different and it was well worth the effort.
The only thing that I would change in this recipe is to make sure to use a really good flavorful peanut butter. I used a generic brand and it just didn't have a strong enough peanut butter flavor. When I make this again I would make sure I buy Jif. Jif peanut butter has a wonderful peanut flavor that it would make this bread taste just awesome.
Even though the peanut butter I used wasn't the best I would still make this bread again. My daughter just spread a little more peanut butter on a slice and said it tasted wonderful with that little extra spread of pb.
Peanut Butter Chocolate CHip Banana Bread
makes one loaf
2 cups AP flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 medium ripe mashed bananas
1/2 cup creamy Peanut butter
3 TBSP butter, softened, divided use
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup milk
3/4 cup semisweet, dark, or milk chocolate chips (I used more, duh.)
1 1/2 tsp Turbinado sugar for sprinkling
Preheat oven to 350 degrees. Coat a 9 inch loaf pan with cooking spray or butter.
IN a medium sized mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 TBSP butter, and both sugars until creamy, about 2 minutes; beat in eggs and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips.
Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional TBSP butter, brush evenly over the top, and top with Turbinado sugar. Continue to bake for an additional 5 minutes or until golden brown.
Cool for 20 minutes before running a knife around the edges, removing, and transferring to a wire rack to cool an additional 30 minutes before slicing.
Recipe from http://dutchsisterscreate.wordpress.com/tag/peanut-butter/