The grocery list – butter, all-purpose flour, sugar, creamy peanut butter, vanilla, baking soda, light sour cream, eggs, unsweetened cocoa, mini (or regular) semi-sweet chocolate chips, and some sad overly ripened bananas that you bought last week and no one ate.
Grab a large mixing bowl and using a hand mixer, beat the softened butter, sugar, eggs, and peanut butter till nice and creamy.
After mashing the banana up a little bit in a small bowl, add it to the butter mixture, along with the vanilla. Continue to beat with the hand mixer until well combined. We are done with the hand mixer now so go grab a wooden spoon.
Add in the flour, baking soda, and cocoa powder and mix together with the wooden spoon.
Time to add the light sour cream. Mix again till well combined.
Me thinks we need more chocolate. I’m using mini chocolate chips this time. Scroll on down a little to see why.
Divide the batter between two 9″ loaf pans that have been generously coated with non-stick cooking spray. Pop them into a 350 degree oven for 60 minutes or till a toothpick inserted in the center of the loaf comes out clean.
Most of the time I will make one loaf and then use the other half of the batter to make mini muffins. I like to use mini chocolate chips because I think they work better for this purpose. If you’re using the batter for loaves, regular chocolate chips are a fine choice. The complete directions for both the loaves and muffins are included below.
This recipe results in a beautiful loaf of bread. Be sure to allow it to cool completely before slicing and serving.