I promised no more squash recipies, and I’m not going to lie: it was a hard promise to keep. There were two chocolate zucchini cakes and a carrot zucchini bread, all yummy good and full of squash. Luckily, we had some bananas that freakishly went strait from green to brown, on a rainy day no less.
As we are nearing the end of swim suit season (whoo-hoo!), and are enjoying a surprisingly cool August here in New England (sorry Texas), it seems the time to really indulge is here. So, why make banana bread when you can make chocolate chip peanut butter banana bread? I die. So good. Honestly, I miss it dearly. We keep rifling though the pantry and fridge in hopes of finding something as yummy delicious. All the other food in the house has left us forlorn.
I did make it without nuts, which was a mistake. The logical choice would have been peanuts, but we only had walnuts. In retrospect, walnuts would have rocked. Because there were not nuts, this bread was much better after it had cooled in the fridge, and the chocolate chips were firm enough again to give it some texture. If you do add nuts, feel free to eat it when it is still warm and gooey from the oven.
Chocolate Chip Peanut Butter Banana Bread
Adapted from Joy The Baker.
1 cup whole wheat pastry flour
½ cup all-purpose flour
¼ cup wheat germ or ground flaxseed meal
3/4 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 ½ cups mashed ripe bananas (about 3 medium)
1/3 cup plain fat free yogurt
1/3 cup creamy all-natural peanut butter
3 tablespoons grapeseed or canola oil
2 large eggs
½ cup granulated sugar
½ cup turbinado sugar
1 cup semi sweet chocolate chips, and a little more for sprinkling
optional- 1/3 cup chopped peanuts, walnuts or pecans
Preheat oven to 350º F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
In a large bowl, sift together the wheat flour, flour, baking soda, cinnamon and allspice. Wisk in the wheat germ (or ground flaxseed meal) and salt. In a small bowl mix together the mashed bananas, yogurt, peanut butter, oil, eggs and sugars.
Pour the wet ingredients into the dry, and fold until almost all the flour has been incorporated. Add the chocolate chips (and nuts if you are using them), and fold until everything comes together nicely.
Pour batter into your prepared loaf pan, spread it evenly, and sprinkle about a handful of chcolate chips on top. Bake for 55 to 65 minutes, until golden brown and a cake tester comes out clean. Let cool and serve.