Ingredients
-
4 Ripe Bananas
-
2 Large eggs
-
3 Tbsp Unsalted Butter
-
1/2 cup Sugaror 1/2 cup Monkfruit substitute
-
1/2 cup (creamy) Peanut ButterI use without added sugar
-
1/2 cup MilkI use non-fat milk
-
2 cups All-Purpose Flour
-
2 tsp Baking Powder
-
1/2 tsp Baking Soda
-
1 tsp Salt
-
1/2 cup Chocolate Chips
Directions
Steps
|
1
Done
|
Preheat the oven to 350°F/176°C. Grease your loaf pan or pans. I use a cast iron bread pan that is 5.25"x11" (13x28cm). Or you can use two 8"x4"x2" or two 7 1/2"x31/2"x2" loaf pans. I prefer making one large, thick loaf - it is so moist on the inside, it just melts in your mouth. |
|
2
Done
|
Using a potato masher, mash the bananas. Add the eggs, sugar, milk, melted butter, peanut butter and mix. Add all the dry ingredients and mix. Fold in the chocolate chips ( you can also use peanut butter chips). (To make this a double chocolate delight, substitue 4 Tbsp of the flour with unsweetened cocoa powder.) |
|
3
Done
|
Pour into your loaf pan or pans. If using 1 larger pan, bake for 60-65 minutes - check at 50 minutes, and check every 5 minutes with a toothpick. If needed, put aluminum foil over the top after 50 min. to ensure the top does not get too brown while it finishes cooking. If using 2 pans, bake for 40-45 minutes. |
|
4
Done
|
Remove from the pans and let cool on a wire rack. Letting them cool before cutting will make it easier to cut even slices. |
