Peanut butter banana chocolate chip bread

Last weekend, I had big plans for these over-ripe bananas….

They (and two other over-ripe bananas) were going to be a key ingredient in a double batch of these chewy vegan chocolate chip cookies, as I wanted to bring a treat to a lady who had kindly been picking Ben and me up in the mornings to give us a lift to our park and ride bus while our car was being repaired (and I knew that not all of the cookies would last until morning, thus the double batch). However, when Sunday night rolled around, the couch was calling my name, and I really didn’t feel like standing in the kitchen pulling tray after tray of cookies out of the oven.

I decided to bake these peanut butter chocolate chip muffins instead. However, halfway through mixing up the muffins, inspiration struck. I didn’t dare adapt the muffin recipe since I was baking for someone else and I didn’t have the energy to start over… and although I knew that I could mix up a batch of bread in minutes, I wouldn’t be able to taste test it. So, Sue got the muffins as a thank you….and we got this!

Peanut butter banana chocolate chip bread

Peanut butter banana chocolate chip bread

2 over-ripe bananas

1/3 cup peanut butter

1/4 cup olive oil

1 egg

1/3 cup granulated sugar

2 cups all-purpose plain flour

2 tsp baking powder

handful of chocolate chips (check ingredients carefully for dairy if need be, but many dark chocolate chips are okay)

Cook at 170 degrees C (fan-assisted) for approximately 50 minutes.

Pre-heat oven to 170 degrees C, or approximately 340 degrees F. In a medium-sized mixing bowl, mash bananas, and mix in egg, olive oil, peanut butter, and sugar until thoroughly combined. You can use a separate bowl to mix the flour and baking powder, but I normally just put the flour on top of the wet ingredients, then mix the baking powder gently into some of the surface flour before I mix everything together. Without a dishwasher, every dish counts, and this has worked just fine for this recipe. Once all of the ingredients are combined (it is quite a thick mixture), add chocolate chips and pour mixture into a non-stick bread tin. Bake for approximately 50 minutes, until a toothpick/skewer comes out clean.

Once cool enough to handle, turn bread tin upside down and catch bread in hand, then place on plate.

Slice and enjoy!

Even after baking this two weekends in a row, I am already willing more bananas to turn brown. 🙂 It is one of my favorite snacks/desserts I have made in a long time. Hope you like it too!