The BEST Homemade Banana Bread, . . . Ummm EVER!

Michelle’s Peanut Butter Chip Banana Bread

I have made this bread for many years and always have friends and family BEG me for more, so I decided to share it with EVERYONE! This saves me time and money. Once you make a batch of this YummyLicious Banana Bread you’ll soon discover what I’m bragging about.

Be prepared to get out your loaf, bunt and cupcake pans! This recipe is too good to keep to yourself, so I made this batch a BIG one! Though it’s time consuming, it’s rather easy and SO worth it! Just follow my simple directions step by step and you’ll be the envy of all who taste it!

Let’s make some bread!

-4 cups sifted flour

-2 cups granulated sugar

1/2 cup light brown sugar

-2 tsp. baking powder

-2 tsp. baking soda

-2 tsp. salt

1/8 tsp. ground allspice

*Combine the above ingredients VERY WELL in a LARGE bowl and set aside. This is a good time to heat oven to 350*F.

-7 old bananas (the older the better but not oozing) Ick!

-3 sticks of salted butter (must be room temperature) DON’T melt the butter it in the microwave, this totally messes with the finished product! Consider yourself warned.

-1 cup EGG NOG or any flavored creamer (I use the Fat Free French Vanilla International Delight coffee creamer and around the Holidays, I always use EGG NOG, it’s just SO MOIST). YUMM!

-2 tsp. pure vanilla extract

*Peel bananas and place in a square or rectangular container (8-10 inches wide and about 2 inches deep) with the butter, buttermilk (or flavored creamer) and vanilla. Using a electric mixer, mash it all together like it’s that boy in Junior High that made fun of your chest! You know the one!

Now add -3 eggs with mixer on high speed for 2 minutes

*Combine the mashed ingredients with the dry ingredients using a hand mixer on high speed.

-Two 10 ounce bags of “Reese’s” peanut butter chips (you only need 1 and ½ bag so unless you’re related to the Grocery Store Manager, you’ll have to buy 2 bags).

*Slowly step away from the mixer. Get your rubber scrapper out! Add the peanut butter chips to your batter using a rubber scrapper. You only need one and ½ bag. Decide what pans you want to use then lightly spray them with cooking spray.

*No AQUA NET flashbacks please.

Now the fun part is to determine how long to bake your soon to be YUMMY, that’s not going to last very long, banana bread! *cupcakes 20-25 minutes, *3’’ x 6’’ loaf 30-35 minutes, 10’’ round bunt 40-45 minutes, 6’’ x 9’’ loaf 45-50 minutes, OR you can be a lazy bum and just dump it all into a 11’’ x 16’’ cake pan and bake it for 50-55 minutes. Be sure to check your bread when it’s close to being finished because all ovens are different. Poke a thin knife down the middle. If it comes up dry, it’s ready to be removed from the oven. Try not to hover and salivate on it while it cools!

NOTE: You may use chocolate chips in place of peanut butter chips or NOTHING at all. Throw in some chopped nuts, whatever makes you happy! This recipe took me years to per’fect, I promise it will soon become a family tradition in your home as well!

About the Writer/Editor;

Michelle Cunningham is a single mother, licensed Esthetician, Editor for SkinJunkie and a Social Activities Director for her wonderful community in Rochester, Michigan. “I’m quite passionate about gaining and sharing knowledge in all areas of my life, especially when something changes who I am and I feel myself grow into a better person because of it. We are not going to live long enough to make every mistake on our own so we should make serious efforts to learn from those around us”. Detroit Mommies Writer/Editor. @SkinJunkie on twitter.