Cooking with Mamala

Remember your younger days when you ate peanut butter and banana sandwiches, or

maybe you preferred peanut butter toast sprinkled with chocolate chips. This is a bread for those who want all three!

Peanut-Chip Banana Bread

1-1/2 cups whole wheat flour

1 cup unbleached flour

1/2 cup sugar

1/2 cup dark brown sugar

1 tbsp. baking powder

3/4 tsp. salt

1/4 tsp. cinnamon

1 cup mashed ripe bananas (2 to 3 medium)

1 cup milk

3/4 cup chunky peanut butter

1 egg

3 tbsp. vegetable oil

1 tsp. vanilla

1 cup miniature semisweet chocolate chips

Frosting:

3 tbsp. chunky peanut butter

2 tbsp. butter

1 cup powdered sugar

1 tbsp. milk

1 tsp. vanilla

In a mixing bowl, combine the first six ingredients. Combine bananas, milk, peanut butter, egg, oil, and vanilla; mix well. Stir into dry ingredients just until combined. Add chocolate chips. Spoon into two greased 8-in. x 2-in. loaf pans. Bake at 350° for 50-55 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Completely cool. [At this point the recipe recommends refrigerating overnight before frosting. If you have baked it the day before you need it, go ahead!]

For frosting, melt peanut butter and butter in a small saucepan; Stir in powdered sugar, milk, and vanilla. Beat until smooth, except for the chunks of peanuts:). Frost loaves. Share!