Peanut Butter Chocolate Chunk Banana Bread Recipe

Make sure to use ripe bananas for a sweet, intense flavor. (Recipe Credit: Marc Matsumoto of the Fresh Tastes blog)

9 ounces (256 grams) all-purpose flour (about 2 cups)
1.8 ounces (50 grams) sugar (about 1/4 cups)
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup peanut butter (use chunky if you want bits of peanuts in your bread)
3 ounces (85 grams) unsalted butter (6 tablespoons)
12.5 ounces (354 grams) very ripe banana (about 3 large bananas or 1.5 cups puree), mashed
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 large eggs
5.3 ounces( 150 grams) chocolate chunks

Put the oven rack in the center position and preheat to 350 degrees F (175 C). Grease a 9 x 5 x 3 - inch loaf pan and then dust the inside with sugar
Whisk the flour, sugar, baking soda and salt together.
Put the peanut butter and butter in a small microwave-safe bowl and heat until melted. Whisk together and let the mixture cool enough so that you can touch it without burning yourself.
In a separate bowl, add the mashed banana, yogurt and vanilla extract.
Separate the eggs, adding the yolk to the melted butter mixture and the white to the banana mixture. Whisk each one separately until combined and then dump the butter mixture into the banana mixture and whisk together.
Add the wet ingredients into the dry ingredients, along with the chocolate and fold together with a spatula until the mixture is just combined. It’s okay if there are still small lumps of flour as long as there are no big pockets of flour remaining. Do not overmix.
Add the batter to the prepared loaf pan and level off the top.
Bake until a skewer inserted into the center comes out clean (about 50-60 minutes).

Peanut Butter Chocolate Chunk Banana Bread