What do you get when you cross a Reese’s peanut butter cup with a peanut butter and banana sandwich? That would be my peanut and chocolate banana bread.
Sadly, I have a tree nut allergy, so nuts will never be a part of the recipes on My Dad Butters His Bacon. The saddest part of of my tree nut allergy is that I developed it later in life and therefore I know what I am missing. The severity of my allergy would be considered mild; my tongue and throat start to tingle and become ever so slightly swollen. It is not life threatening and I have been tempted to eat a handful of cashews, however I am quickly reminded that more exposure may increase the severity of the allergy and we can all agree that would be a bad thing.
The savior to my tree nut allergy is that (for me at least) peanuts are okay. Contrary to popular belief, peanuts are actually a legume and grow under ground. I recall having an argument years ago with a man who insisted that he had visited a peanut farm while on vacation in Hawaii and had seen peanuts growing on trees. I am not sure what he actually saw, but it certainly was not a peanut tree!
Peanuts have become a staple in my cooking and baking and I commonly substitute them for whichever type of tree nut the recipe calls for.
- ½ cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup mashed ripe bananas (approximately 2 medium bananas)
- ¼ cup crunchy peanut butter
- 1¾ cup flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Cream the butter and sugar together.
- Beat in eggs and vanilla until smooth.
- Add mashed bananas and peanut butter and blend in.
- Add flour, baking soda, baking powder, salt and chocolate chips and stir to combine.
- Transfer the batter to a greased loaf pan and bake for 55 to 60 minutes or until a toothpick comes out clean.
- Remove from oven and let the loaf sit in the pan for 10 minutes.
- Remove the loaf from the pan and cool completely on a wire rack.