Peanutty Chocolate Banana Bread

It's Baking Season!!!  Why don't I do this more often?  The smell in the house is divine and I do so love working with dough.  Today I am making a couple of tea breads and will share them in separate posts.  They are both old Pampered Chef recipes and available for free on their website, so  no worries here.

First up is Peanutty Chocolate Banana Bread

Preheat oven to 350°F.  Spray a loaf pan with vegetable oil.  In a mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon baking powder and 1/2 teaspoon salt.

Add 1 cup mashed ripe bananas (this is a great time to use those bananas that are just a bit overripe), 1/3 cup milk, 1/3 cup peanut butter, 3 tablespoons vegetable oil (I used peanut oil) and 1 egg.  Stir just until dry ingredients are moistened.

Stir in 3/4 cup of milk chocolate morsels.

Spoon batter into pan.

Coarsely chop peanuts until you have 1/3 cup.

Sprinkle peanuts evenly over batter.

Add another 1/4 cup of milk chocolate morsels to the top as well.

Bake 60 minutes of until a cake tester inserted in center comes out clean.  A tip here:  As I was working on another project, I heard a chocolate chip fall and start melting on the bottom of the oven.  I added a cookie sheet under the bread and it caught the additional ones without me having to scrape the bottom of the oven.

Cool in pan 10 minutes.  Loosen sides of loaf from pan; remove loaf to a cooling rack and cool completely.  Cut into slices using a serrated knife.  Makes 12 servings.