WARNING: this is not your granny’s banana nut bread. Adapted from a recipe from The Pampered Chef, I modified it using more chocolate chips and peanut butter. Extremely dense, it’s filling without being too sweet it’s hands down the best banana nut bread you’ll ever eat.
Chocolate Chip Peanut Butter Banana Nut Bread
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/3 cup milk
- 1/2 cup creamy peanut butter
- 1 tablespoon vegetable oil
- 1 egg
- 1 1/3 cup milk chocolate chips
- 1/3 cup peanuts, coarsely chopped
- Preheat oven to 350°F (180°C). Spray bottom of Loaf Pan with nonstick cooking spray.
- In large mixing bowl, combine flour, sugar, baking powder and salt.
- Add bananas, milk, peanut butter, oil and egg; mix just until dry ingredients are moistened.
- Stir in 1 cup of the chocolate chips. Reserve the remaining 1/3 cup.
- Spoon batter into pan; sprinkle with peanuts and 1/3 cup of chocolate chips.
- Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes.
- Remove bread from pan to cooling rack; cool completely.
I’m a sucker for pickles. My mom and sister were always more of dill kind of girls, but not me. I can remember being a little girl and eating bread and butter pickles until I got sick.
These bread and butter pickles will satisfy you as an afternoon (or midnight) snack and are a perfect topper for a burger or sandwich or on crackers with a smear of goat cheese. However you eat them, I guarantee they will not last long!
Bread and Butter Pickles
(This recipe makes about 4 cups of pickles and can easily be double).
- 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
- 1 1/2 tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup granulated white sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/4 tsp crushed red pepper flakes
- 1/8 teaspoon ground turmeric
- 4 or 5 cloves
- Cut the cucumbers into slices, careful not to cut them too thin. Think a little less than a quarter of an inch.
- Combine cucumbers and salt in a large bowl. Stir and set aside or in the fridge if there is room.
- Combine vinegars, sugars, onions and spices in a medium saucepan over medium heat. Cook until the mixture comes to a boil.
- Drain the cucumbers and return them to the mixing bowl.
- Pour hot vinegar/sugar/onion/spice mixture over cucumbers. Let them stand at room temperature for 1 hour.
- After an hour you can place in jars or cover the bowl and refrigerate.
- Pickles need to sit for 24 hours until the pickling process is over.
- Store in an airtight container in refrigerator up to 2 weeks.
My birthday is in less than 3 weeks. We are going to Jamaica a few days after my birthday so there will be no party this year. That’s okay though. It’s a fair trade off. I’m sure by boyfriend will do something nice for me. So for now I will dream of that party…
I’d love to wake up to this
If I were turning five I’d have a Cherry themed birthday like this one dreamed up by Amy Atlas
It would be nice to have a party like this (as sweet as I am