Breads and Muffins, Elaine Walker

Chocolate Peanut Butter Banana Bread

3 very ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup canola oil
1 large egg
1/3 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped Reese’s Peanut Butter Cups (about 12 Reese’s miniatures)
1/3 cup semi-sweet chocolate chips
3 tablespoons Nutella

Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not overmix. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.

Bake for about 50 minutes or until toothpick inserted into center comes out clean. Let cool in loaf pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Tip: Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.