Do NOT throw those bananas away!


Do you have old bananas? Are they brown, spotty and soft? Do you sometimes throw them away or stick them in the freezer to make smoothies? Have you ever made banana bread with those bananas? If not, I need you to stop whatever you are doing right now and go get some bananas. Let them sit for a few days until the reach the status spoken about above and then make this or any other banana bread.

Now, banana bread is great because it obviously tastes delicious, it’s super easy to make AND you can eat it for breakfast! One of my favorite sweet food combos has to be banana, peanut butter and chocolate. Honestly, there has not been a better trio since the Three Stooges. So when David pointed out to me yesterday that we had some bananas that were really ready to be made better I decided I would transform them into a Chocolate Peanut Butter Banana Bread.

This banana bread is layered for beauty and full of amazing flavor for enjoyment.


Chocolate Peanut Butter Banana Bread


1 ¾ cup all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup of softened butter
¾ cup of brown sugar
3 medium very ripe bananas, mashed
2 eggs
1 tsp vanilla
1/4 cup of milk
¼ cup of vanilla yogourt
1/2 cup of Reese’s Peanut Butter spread (you could use nutella or regular peanut butter too


-Preheat oven to 350 degrees F. and grease a 9-inch loaf pan.

-In a medium bowl mix flour, baking powder, baking soda and salt together and set aside.

-In another bowl mix butter, sugar, and mashed banana together until creamy.

-Add vanilla and eggs and beat until well combined.

-Add flour, yogurt and milk until fully combined.

-Remove 1/2 a cup of batter and place in a seperate bowl. Add 1/2 cup of peanut butter spread and mix until fully combined.

-Pour 1/2 of plain batter into the loaf pan and spread out evenly. Pour peanut butter batter on top and spread evenly. Top with remaining plain batter and spread even. You should have three layers of batter that will look amazing once baked!

-Bake for 55-65 minutes, or until golden brown and toothpick comes out almost clean in center.

-Cool for 10 minutes in pan and then transfer to a wire rack. Cool COMPLETLY before cutting or it will fall apart.

This banana bread is dense, moist and incredibly delish!



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