Instead of peanut butter slathered on a bagel, bake up an all-in-one loaf – perfect with morning coffee or juice.
Peanut Butter Filling:
|⅔ cup (150 mL)||peanut butter|
|3 tbsp (45 mL)||granulated sugar|
|1 tsp (5 mL)||vanilla|
|½ cup (125 mL)||chocolate chip|
|1 ¾ cups (425 mL)||all-purpose flour|
|2 tsp (10 mL)||baking powder|
|½ tsp (2 mL)||baking soda|
|½ tsp (2 mL)||salt|
|½ cup (125 mL)||butter, melted and cooled|
|⅔ cup (150 mL)||granulated sugar|
|1 cup (250 mL)||mashed very ripe bananas, about 2 large|
|2 tsp (10 mL)||vanilla|
There should be no rack above centre rack as banana bread rises fairly high. Preheat oven to 350° F (180° C). Lightly grease a 9-inch (2 L) loaf pan. To make filling, in a medium bowl, beat peanut butter with sugar, vanilla and yolk. Stir in chocolate chips. Set aside.
In another medium bowl, whisk flour with baking powder, soda and salt. Put melted butter in a large bowl and whisk in sugar. Whisk in eggs, then stir in bananas and vanilla. Stir flour mixture into banana mixture just until combined.
Scrape half the batter into loaf pan. Then spoon half the peanut butter mixture in small dollops onto batter. It’s best if they aren’t touching. Then top with remaining batter. Dollop with remaining peanut butter mixture, pressing gently into batter.
Bake in centre of preheated oven 45 minutes. Lay a sheet of foil over top to prevent too much browning. Continue to bake 15 to 25 more minutes until a toothpick inserted in centre comes out clean. Cool in pan 10 minutes on a rack. Run a knife around edge, then turn out. Delicious warm or at room temperature. Makes one loaf.
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