When I saw the discount bananas I couldn’t pass them by. Seriously, $0.38 for 4 bananas! How crazy is that? I love the discount produce. The discount alone was my motivation to make banana bread.
When I thought about Banana Bread, I figured I should consult a baker since I am not one. I stopped by Jess’ blog and she even has a whole banana section! Chippy Peanut Butter Banana Muffins (adapted from Noble Pig by way of Flying on Jess Fuel)
2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 cup light brown sugar
1 tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
3-4 ripe bananas
1 cup milk
1 cup chunky peanut butter
2 tbsp canola oil
1 tsp vanilla
1 large egg
1 cup cinnamon chips
Preheat the oven to 350 degrees. Sift together flours, sugars, baking powder, salt and cinnamon into a large mixing bowl.
In another mixing bowl, mash the bananas. Then add the milk, egg, vanilla, oil and peanut butter and mix well.
Pour the wet ingredient into the dry and mix until just combined.
Fold in the chips.
Pour the batter into muffin tins lined with cupcake liners or sprayed with nonstick spray. Depending on how big you like them, the batter will make 12-18 muffins.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Mine made one loaf and 6 small muffins. They were pretty gooey since I upped the banana and peanut butter ratios. I really liked the peanut butter in there…it made it richer. Peanut butter and banana are so great together.