I adore my darling, Valerie and I revere her marvelous masterpieces in the kitchen.
We often cook together, but there are so many times she crafts and creates utterly amazing indulgences all on her own.
Her prestidigitation, on this occasion, resulted in some mighty wood Banana Walnut Bread. Mighty Good.
Drooling in envy, I “borrowed” her recipe and added a touch of Ashley.
You see, I simply cannot go a day without peanut butter – (or almond butter, in many cases) and chocolate.
I wasn’t always this way, but these days, I just can’t do without.
And, as my hubby will tell you, there are actually a multitude of things I just can’t seem to do without.
I’m a princess. And, I wear my tiara with pride.
Thank you, Valerie, for indulging me today.
Banana Walnut Bread + Ashley =
Peanut Butter Chocolate Swirl Banana Bread
3 cups all-purpose flour
1 Tbs. sea salt
1 Tbs. baking soda
1 Tbs. baking powder
1 1/4 cup sugar
1 cup oil (Valerie says to use olive oil)
3 Tbs. vanilla extract (yes, 3!)
3 ripe/over-ripe bananas
1 cup walnuts, chopped
1 cup smooth peanut butter
1 cup dark chocolate chips
Preheat the oven to 325 degrees.
Combine the flour, salt, baking soda, and baking powder in a large bowl and whisk together.
In a separate bowl, beat the sugar, eggs, oil, and vanilla until smooth.
Slice one banana lengthwise and reserve one half. Mash together the other half with the second banana and fold into the sugar and egg.
Combine the dry ingredients with the wet, and stir in the walnuts.
Then, either on the stovetop or in a microwave, melt the peanut butter and chocolate and stir until uniform.
Pour the bread batter into a greased bread pan. Swirl in the melted peanut butter and chocolate chip mixture, using a butter knife.
Top the bread with the final 1/2 banana.
Bake for 45-60 minutes, until a toothpick inserted comes out clean.
Allow to cool completely before slicing.
And if you don’t wait for it to cool…this is what happens:
Not the worst thing. Just dive in with a fork and top it off with some vanilla bean ice cream!