Before my move to Australia, my friend Annika visited me in Montreal. Annika and I met 5 years ago in London when I was backpacking through the UK. We stayed in touch, meeting up in Barcelona and Lausanne over the years. That’s got to be one of my favourite things about travelling: connecting with people all over, meeting up years later, and still being great friends. It was 2 weeks filled with music fests and foodie nights, Francofolies, road trips to Mont Tremblant and to beautiful Quebec City, a Cirque du Soleil performance, chilling at tamtams on Mont Royal, watching FIFA with cocktails, late night Orange Julep run… So much fun playing hostess in my hometown. I got to rediscover why I love that city so much. The 2 weeks were topped off with Woodkid’s free outdoor performance on the opening night of the Jazz Fest.
The night before Annika came to stay at my house, I baked this banana bread. I figured waking up to the aroma of a fresh loaf would make for a pretty tasty welcome.
I’ve already posted a couple banana bread recipes, and this one is a definite keeper for my growing repertoire. Perfect for breakfast or an afternoon snack, this tasty banana bread combines 3 ingredients that highlight each other’s deliciousness. Banana + peanut butter + chocolate is such a standout medley. The peanut butter is not overwhelming, just the right amount.
Recipe Source: Brown Eyed Baker
Yields 1 loaf
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium bananas, mashed
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup buttermilk
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips
1) Preheat the oven to 350F.
2) Butter a 8×4-inch loaf pan and line with parchment paper.
3) Whisk the flour, baking soda and salt together in a large bowl. Set aside.
4) In another large bowl, whisk the bananas, peanut butter, both sugars, buttermilk, oil, eggs and vanilla together until smooth.
5) Use a spatula to fold the banana mixture into the flour mixture until completely combined.
6) Stir in the chocolate chips.
7) Pour the batter into the prepared loaf pan and smooth the top.
8) Bake for 1 hour to 1h15min., until the loaf is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. If your bread appears to be browning too quickly, place a tented piece of foil over it.
9) Transfer the pan to a wire rack and let cool for 10 minutes.
10) Remove the banana bread from the pan and let cool completely.
Store the banana bread at room temperature, tightly wrapped in aluminium foil or plastic wrap for up to 5 days.