Friday, March 6, 2015

Elvis Banana Bread

We are a wild Banana Bread loving family. I bake it A LOT, but my kids eat it a lot and I honestly feel pretty darn good about them eating it. Especially when I use whole wheat flour (which is ridiculously easy to "hide" in this bread) 

I don't often get too fancy with it. Why mess with perfection. But I was feeling kinda funky the other day. (And the kids had opened a bag of Reese's Mini Pieces to use as game pieces and I was sick of them spilling all over the pantry) 

Enter this Wild & Crazy Peanut Butter & Chocolate Banana Bread - Oh Yeah!!!  Elvis Style!


3/4 cup creamy peanut butter
1/4 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup sour cream (This makes all the difference - Use Greek Yogurt if you want)
2 cups mashed very ripe bananas (6 medium)
1 cup miniature semisweet chocolate chips, if desired - I used Reese's Peanut Butter mini chips!
2 teaspoons vanilla

Heat oven to 350°F (325°F for dark or non-stick pans). Grease bottoms only of 2 (8x4-inch) loaf pans. (if you grease / spray only the bottoms this allows your bread to rise nice and tall)

In small microwavable bowl, microwave peanut butter and butter uncovered on High 30 to 45 seconds or until butter is melted. Stir until mixture is smooth.

In large bowl, beat sugar and eggs with electric mixer on medium speed 1 minute or until blended. 

On low speed, add peanut butter mixture; beat well. In another bowl, mix flour, baking soda and salt. Add flour mixture alternately with sour cream to peanut butter mixture, beating on low speed until blended. Stir in bananas, chocolate chips and vanilla until blended. Divide batter between pans.

Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 2 hours.