Can you ever have too much banana bread, the answer in our family is a resounding No!
That means I can never have too many banana bread recipes and I can't make it in too many different ways. - This one was a really good one. For the the peanut butter lovers in our family, it was incredible. And the peanut butter added an amazing creaminess to the batter which in turn make for a great crumb in the bread.
If you are a peanut butter fan, you'll want to try this one as soon as possible.
Ingredients
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
2 cups mashed very ripe bananas (6 medium)
2 teaspoons vanilla
Directions
Heat oven to 350°F (325°F for dark or non-stick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
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.
