Peanut Butter Chocolate Chip Banana Bread

Bananas are the sore losers of the fruit bowl in our house. Last ones picked for the team, they wither away on the table, begging for affection that is now denied. There was a time in my 5-year-old’s life when he would couldn’t stop eating bananas, gobbling 3 a day and asking for more. That seems like eons ago

Ingredients

• 1¾ cups whole wheat pastry flour
• ¾ teaspoon baking soda
• 1¼ teaspoons cream of tartar
• ½ teaspoon Himalayan pink salt (or sea salt)
• ⅓ cup buttermilk
• ⅓ cup creamy peanut butter
• ⅔ cup raw (turbinado) sugar
• 2 large eggs
• 3 medium bananas, very ripe, mashed
• 11 oz package milk chocolate & peanut butter chips, divided

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and set aside.
• In a large mixing bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.
• In another large mixing bowl, beat together the buttermilk and peanut butter with a hand mixer. Once smooth, add the sugar and eggs, beating until incorporated.
• Alternate adding the flour mix and bananas, ending with the bananas, mixing between each addition until incorporated.
• Stir in 1½ cups of the chocolate and peanut butter chips.

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