- 1 cup (about 8 ounces) mashed ripe bananas (about 3 medium bananas)
- 1/2 cup (3.75 ounces) granulated sugar
- 1/2 cup (3.75 ounces) light brown sugar
- 1/2 cup (4 ounces) melted butter or oil
- 1/2 cup (4 ounces) sour cream
- 1/2 cup (4.5 ounces) peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (7.5 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) chocolate chips (optional)
1Preheat the oven to 350 degrees F. For dark-coated pans, reduce oven temperature to 325 degrees. Lightly grease a 9X5-inch loaf pan. You can also line the bottom with parchment paper (with overhangs on the long edges) for easy removal.
2In a large bowl, add the bananas, granulated sugar, brown sugar, butter or oil, sour cream, peanut butter, eggs, and vanilla. Whisk until well-combined.
3Add the flour, baking soda, salt and chocolate chips (if using) and stir until just combined and no dry streaks remain. Don’t over mix.
4Spread the batter in the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter).
5Let the bread cool for 10-15 minutes. Gently remove from pan to a cooling rack to cool completely. (The peanut butter flavor of this bread is better when the bread is cool – or even the next day.)