What you need,
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed (about a cup)
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
⅓ cup
buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet mini chocolate chips
Preheat oven to 350 degrees F. Grease a loaf well with
non-stick spray. I always use PAM with flour for baked goods.
In a large bowl, whisk together the flour, baking soda and
salt; set aside.
In a separate large bowl, whisk together the banana, peanut
butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
Add the wet ingredients into the flour mixture and fold
together gently until completely combined and there are no spots with raw
flour. Gently stir in the chocolate chips.
Pour the batter to the prepared loaf pan, smoothing the top
into an even layer. Bake until the loaf is golden brown and a toothpick comes
out with just a few moist crumbs, 1 hour to 1 hour 15 minutes.
Allow the bread to cool in the pan for about 10 minutes, and
then turn it out onto a wire rack to cool completely.
Store the loaf in an airtight container for up to 5 days on
the counter, or you can wrap it tightly in plastic and freeze it up to 3
months.
Jen of My Tiny Oven
