Hmmm, I know, three banana posts in a row. Seems to be a pattern, but they’re just so yummy.
I think I mentioned that nothing tasted better than chocolate and peanut butter. I was wrong. Chocolate, peanut butter, and bananas taste better… Imagine a Reeses Peanut Butter Cup melted over a banana… Now imagine that flavour in the form of a quick loaf bread, moist and rich like a pudding cake… Have I got your attention yet?
Peanut Butter Cup Banana Bread
1 1/2 cup Whole Wheat Pastry Flour
3/4 tsp Baking Soda
2 tbsp Ground Flaxseeds
6 tbsp Water
1 1/2 cup Mashed Banana (about 3 bananas)
1/3 cup Non-Dairy Yogurt (plain)
1/3 cup Peanut Butter
2 tbsp Margarine, melted
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Semi-Sweet Chocolate Chips
Pre-heat oven to 350°F and prepare a 9 x 5 inch loaf pan.
In a large bowl, stir together flour and baking soda. Set aside.
In another bowl, blend flaxseeds and water until thick and gelatinous. Whisk in bananas, yogurt, peanut butter, and margarine. Add sugars and blend until well combined. Pour into dry ingredients and blend until just moistened, then sprinkle on chocolate chips and fold in.
Pour batter into prepared pan and bake for 60 – 70 minutes, or until an inserted toothpick comes out clean. Cool in pan for about 20 minutes, then remove from pan and finish cooling on rack.
For best results, when loaf is completely cool, wrap and store in refrigerator overnight before slicing.