There are a few foods that you probably won't see much on this blog. Nuts, for one thing. My husband has a physical reaction to nuts. Avocados, for another. I'm allergic.
There are other foods that we generally just prefer not to eat. For example, have you seen any seafood on here? No? There are reasons for that.
But there is one food item that the rest of my family will gladly eat and I will gladly decline: bananas. Weird, I know, but I'm not fond of the taste of bananas. Probably not the texture, either, but the two are pretty well linked in my mind. So if I'm going to enjoy a dish with bananas in it, it usually has to be pretty well disguised by the other good things going on. Banana bread can usually pass muster for me, but it has to be done well. Adding chocolate chips is a no-brainer. Adding cocoa powder just makes it better. And adding peanut butter chips makes it marvelous.
It's amazing: Just like dipping carrots in ranch dressing somehow makes my son eat twice as many as he normally would, mixing my banana bread with chocolate and peanut butter makes me sort of love bananas, too. And that's saying a lot for me.
Double Chocolate Banana Bread with Peanut Butter Chips
(Adapted from Virtual Goody Plate)
Makes one 9" x 5" loaf pan
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 cup soft unsalted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana (about 2-3 medium)
1/2 cup sour cream
1 cup semisweet chocolate chips
1/2 cup peanut butter chips
1) Combine the flour, baking soda, salt, and cocoa.
2) In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate and peanut butter chips until well incorporated.
3) Pour the batter into the lightly greased pan and bake at 350 degrees for 60 minutes, or until a cake tester or toothpick inserted in the middle comes out clean.
4) Remove the bread from the oven, and allow to rest in the pan for 10 minutes. Turn the bread out onto a rack to cool completely. Enjoy!