Peanut Butter Banana BreadI put myself in the category of “banana collector.” If one of the ever-present bananas in my home becomes too ripe, I’ll peel and stash that brown banana in my freezer. No immediate frozen banana plans are necessary: it’s just a squirreling method, a collecting, if you will. I never regret having a stash of the frozen stuff.

Which brings me to the recipe for the “Peanut Butter Banana Bread with Chocolate Chips,” from the December 2015 issue of Cuisine at Home (recipe below). This recipe invited me to use THREE of my frozen lovelies. But I’ll admit that the peanut butter and chocolate chips dazzled me into the deal.

Peanut Butter-Banana Bread with Chocolate Chips
Cuisine at Home, December 2015
Makes one 9x5-inch loaf

For the bread, purée:
3 medium bananas, mashed
1 cup sugar
1 cup crunchy peanut butter
2 eggs
¼ cup canola oil
¼ cup Greek yogurt
1 tsp. vanilla extract

Whisk:
1 2/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cinnamon
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick spray.

For the bread, purée bananas, peanut butter, sugar, peanut butter, eggs, oil, yogurt and vanilla in a food processor; transfer to a large bowl.

Whisk together  flour, baking soda, salt, and cinnamon and fold into banana mixture along with 1 cup chocolate chips. Pour batter into the prepared pan; bake until a toothpick inserted in the center comes out clean, 90 minutes.

Transfer loaf to a rack and let cool in pan, 10 minutes. Turn out loaf and let cool completely.

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I thawed, drained and pureed my three frozen bananas, before mixing them with the other wet stuff and the sugar. After 90 minutes in the oven, my loaf rose nice and high.

Now here’s the big question: why do we call this delightful baked loaf a “bread” and not a “cake?” There’s a whole cup of sugar in here, as well as a whole cup of chocolate chips. Admittedly, we’re seduced by the common recipe sweet-talk, telling ourselves it’s bread, as if that dismisses any guilt associated with cake. I’m fine. I’m honest with myself.

The first bite of this bread/cake will scream “BANANA” at you, above all the sweetness. And that brings us back to our place, our good, bread place. Enjoy.

PREP TIME: dedicate two hours to the prep and the baking
TASTE: banana, first and foremost

Next time, I want to cook the “Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes,” from the October/November 2015 issue of Fine Cooking. This will be a great one. Come back to my site next week to see it.