Banana bread is a quick batter bread, meaning you throw all the ingredients into a pan, stick it in the oven and let it bake to a golden brown loaf. The addition of Mighty Maple peanut butter, spices and chocolate chips elevates this quick bread recipe into something magical that will have you clamoring for more. I used whole wheat flour and bread flour to give the bread a little more substance, but feel free to substitute an equal amount of all purpose flour in it’s place, just be aware the bread will come out more cakey and less bready.
Prep time: 20 minutes
Cook Time: 1 hour
Total time: 1 hour and 20 minutes
Yield: 1 loaf
3 ripe bananas
3/4 cup whole wheat flour
3/4 cup bread flour
1/2 teaspoon kosher or sea salt
3/4 cup Mighty Maple peanut butter
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup brown sugar
1 teaspoon cinnamon
3/4 teaspoon all spice
3/4 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 cup yogurt or sour cream
3/4 cup semisweet chocolate chips
1. Preheat the oven to 350˚F and spray a 9” x 5” loaf pan with cooking spray.
2. Place flours and salt in a medium bowl, and stir with a balloon whisk until the dry ingredients are evenly distributed and uniform in color. Place the bananas in the bowl of a stand mixer fitted with a paddle attachment and beat the bananas on medium speed until they are pureed. Scoop them out of the bowl and reserve them in a small bowl (but don’t bother cleaning the stand mixer bowl or paddle attachment). Beat the Mighty Maple peanut butter, unsalted butter, brown sugar and cream until well blended (about a minute on medium speed). Add the spices and cream until well blended (about a minute on medium speed).
3. Add the eggs, one at a time, to the butter mixture, scraping down the sides between additions. Add the vanilla extract and beat to incorporate. Add half the flour to the batter, and mix to incorporate. Add half the mashed bananas and mix to incorporate. Repeat with the remaining flour and bananas. Stir the baking soda into the yogurt in a small bowl, and then scrape into the batter. Mix to incorporate.
4. Add the chocolate chips and stir them in by hand with a large spatula. Scrape the batter into the prepared loaf pan. Bake in the over for 55-65 minutes or until a skewer inserted in the middle of the pan comes out clean.