I love bananas but only when they have just turned from green to yellow. I do not like them once they have become dark and spotted and I had three that were looking like that. So, what does that mean? Time to use them in a baking recipe. I was getting ready to dig out a recipe I have used before but I decided to check my email first. There was an email of the latest post from one of my favorite blogs,
The Farm Girl, and it was a recipe for Peanut Butter Banana Bread with Chocolate Chips! I said to hubby, "This is a sign I am supposed to bake today and use bananas". He just rolled his eyes at me! I checked the ingredients thinking I was going to have to go to the grocery store for at least one thing I did not have, but I was wrong. I had all the ingredients! That was sign number two! Whenever I am going to bake, I usually don't have enough butter in the refrigerator and have to take some out of the freezer and wait for it to thaw and soften. This recipe does not call for butter! Sign number three! So, I started baking and let me tell you the batter was so yummy I knew these muffins were going to be delicious! I made a few changes, some on purpose and some by accident and they still turned out perfect.
Here is the recipe that I cannot take credit for as I got it from
The Farm Girl and at the end I will tell you what my changes were.
Peanut Butter Banana Bread with Chocolate Chips
3/4 cup unbleached flour
1/2 cup whole wheat flour
6 tbsp. white sugar
6 tbsp. brown sugar, packed
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.n salt
3 medium very ripe bananas, mashed
1/3 cup crunchy peanut butter
2 tbsp. plain fat-free yogurt (or sour cream)
1 large egg
1 tsp. vanilla
2 tbsp. canola oil
3/4 cup mini semi-sweet chocolate chips tossed in 1 tablespoon flour
1. Preheat oven to 350°F. Spray 9X5 inch loaf pan with cooking spray. Add a strip of parchment paper or wax paper to bottom of loaf pan, also spraying with cooking spray, for easy removal.
2. In medium mixing bowl combine flour, sugar, baking powder, baking soda, and salt in bowl; set aside. In bowl of a stand mixer, cream bananas, peanut butter, yogurt (or sour cream), egg, vanilla, and oil. Fold in flour mixture until no streaks of flour remain, then gently fold in chocolate chips.
3. Scrape batter into loaf pan. Bake 40-50 minutes, or until toothpick comes out with few moist crumbs. Cool in pan on wire rack 15 minutes; carefully remove from pan, removing paper from the bottom, and allow to cool completely on wire rack before slicing. Enjoy!
Source: For Goodness Sake
Here are my changes to the above recipe:
1. I made muffins instead of bread. I lined a cupcake pan with cupcake liners and baked them for 20 minutes. I ended up with 12 deliciously moist muffins!
2. I used creamy peanut butter instead of crunchy.
3. I used 2% Greek yogurt not fat free yogurt.
4. I used regular sized semi-sweet chocolate chips not mini and I did not toss them with flour.
5. I accidentally added the brown sugar to the already creamed banana mixture so I had to cream the mixture again.
6. Rather than fold the flour mixture into the banana mixture, I mixed it in on the lowest speed of my stand mixer.
7. Rather than fold the chocolate chips into the batter, I mixed them in on the lowest speed of my stand mixer.
Enjoy!
