I want you to know I tried to talk myself out of it.
I tried to tell myself that you’ve seen enough banana bread recipes and you just didn’t need another.
And besides, no one is making banana bread this time of year. They’re making salad and low calorie everything to make up for all of the holiday naughtiness. And I probably should be, too.
But the day I made this banana bread — rather than making supper, naturally — I took it out of the oven and the streusel was just calling to me. Ya know?
And I couldn’t ignore it.
I just don’t know if there’s much better than streusel. Except maybe peanut butter streusel.
The chocolate chips? They’re just for looks. You could totally stir some into your batter if you wanted to go all out like that. And you know I would never judge you for doing something like that.
After all, more chocolate is always better.
But for some reason, I just wanted a nice, moist, plain banana bread. With a little treat on top.
And I am totally one of those people who eats the top last. It’s like the dessert for your dessert. Or breakfast or afternoon snack — no judging here. Bananas and peanut butter are perfectly acceptable breakfast foods.
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Peanut Butter Chocolate Chip Streusel Banana Bread
- 3 bananas mashed
- ¼ cup unsalted butter melted
- 1 cup sugar
- 2 eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup smooth peanut butter or crunchy
- ¼ cup brown sugar
- ½ cup whole wheat flour or all-purpose flour
- 1 tablespoon oil
- ¼ cup chocolate chips optional
- Pre-heat oven to 350 degrees F. Grease an 8 × 5-inch loaf pan.
- Place peeled bananas in a large bowl and mash.
- Add the melted butter and sugar to the banana mixture and stir together with a whisk. Stir in eggs, milk, and vanilla until combined.
- Add in the flour, baking soda, salt, and cinnamon, and stir until just combined (don’t overmix). Spread into prepared loaf pan and set aside.
- In a medium bowl, combine peanut butter, brown sugar, and flour. Add just enough oil to make it crumbly, like a streusel. I like to use my hands to do this, but you could use a fork or pastry cutter if you prefer. Stir in chocolate chips.
- Sprinkle the streusel on top of the bread batter in the loaf pan and press down gently.
- Bake for 45 minutes to 1 hour in your preheated oven, until a toothpick comes out clean.
- Let the loaf cool in the pan for a couple of minutes before taking it out of the pan, then let it cool on a wire rack for a bit longer before slicing it to avoid the slices being too crumbly.
- Store: Store banana bread once it has completely cooled in an airtight container in the refrigerator for 2 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: Freeze banana bread in individual slices, or as a whole loaf. Just wait until it has cooled completely, then wrap it tightly in plastic wrap, then put it in a freezer bag and store it in the freezer for up to 3 months. Thaw on the counter for a few hours or overnight in the refrigerator.
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Recipe adapted from My Recipes.