I had some over-ripe bananas lying around, so I came up with this take on banana bread.
1/2 cup softened butter (1 stick)
1 cup sugar
1 tsp. Vanilla
3 large eggs
2 cups flour (I use unbleached wheat flour)
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 over-ripe bananas, mashed
3 tbsp. unsweetened cocoa powder
1 1/2 cups chunky peanut butter
Preheat oven to 350 degrees. Spray a 9x5x3″ loaf pan with non-stick oil and flour spray (like Baker’s Joy).
In a large mixing bowl, cream butter and sugar together until light and fluffy. Add vanilla; mix well. Add eggs, one at a time, beating well after each.
In a separate large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the creamed mixture, alternating with the mashed banana (I do it in thirds; 1/3 flour mixture, beat well, 1/3 banana, beat well …).
When all the flour mixture and mashed banana has been mixed and a stiff dough has been formed, add the cocoa powder (hand-mix first until the powder is moist, then use the hand mixer; cuts down on flying cocoa powder!). Add the peanut butter and mix thoroughly. Turn into loaf pan and bake for 50-55 minutes.
Remove from the pan, slice and enjoy!