I have an issue… My bananas ripe too fast! Does it happen to you too? Well, I keep looking at them getting darker and darker, not that I don’t like eating bananas, but my inner voice tells me to wait and make some banana bread!
Today, here I am! Sharing with you a mini version recipe of the most famous loaf on Earth! Bring your kids along, they will love helping in the kitchen and it’s such a fun and easy recipe!
What are the ingredients?
Easy ones! Yes during those hard times, I know we don’t like to go food shopping much so you should be able to find the ingredients in your kitchen!
- Mashed bananas (of course!) when they are really ripe and sweet!
- Flour, baking soda
- Brown sugar
- Neutral oil (I used coconut for extra flavor)
- Vanilla extract
- Peanut butter (organic and sugar free are the best!)
- Dark chocolate chips
You can choose the type of mold if you want to make mini breads, which would be very creative if kids are baking with you or keep it the simple way by placing the batter in a cake loaf pan; you also slice a banana in the middle and place it on top of the batter for a nice visual.
After baking the bread(s), cool completely and DIG IN!
Did you like the recipe? I got inspiration from a talented French baker ! Share your creations and tag me @feirouzbakes on Instagram, I always love to see what you are baking!♥
Peanut Butter Banana Bread
Yield: 10-12 mini breads/1 full loaf
- 200g all purpose flour
- 1/2 teaspoon baking soda
- 2 big eggs
- 120g light brown sugar
- 70ml oil (neutral)
- 3 ripe bananas mashed
- 1 teaspoon vanilla extract
- 110g peanut butter (sugar free)
- 1/4 cup dark chocolate chips (or more if you need more crunch!)
Preheat the oven 180ºC, grease your loaf cake pan for full banana bread or you can use muffin cases, or grease a muffin pan
- In a bowl, mix all the the dry ingredients and set aside.
2. Preferably in a stand mixer (otherwise hand mixer) cream the eggs and sugar till pale and fluffy. You need to use the paddle attachment for stand mixer otherwise the normal whisk for hand mixer.
3. Add in the oil, bananas, vanilla and peanut butter to create a brown creamy texture.Fold in the dry ingredients in the wet ones with the paddle attachment, otherwise with a spatula.
4. Add in the chocolate chips and give it a last mix.Place your batter in your pan (the choice is yours!).
5. Add some extra chocolate chips if you want.
6. For the mini breads version, bake for 20min, and for the full load, 50-60min. Beware to place your tray on the medium rack of your oven.
7. Let completely cool before devouring!
NOTES: The banana bread can be kept at room temperature for up to 2 days and up to one week if refrigerated, for both, store in an airtight container. It also freezes nicely up to 3 months, wrap it tightly with wrapping paper and cover with foil paper. Place in a large resealable bag and seal tightly (do that when your cake has fully cooled down)