We think we might be repeating ourselves (slash we totally know we're repeating ourselves), but seriously, can we talk about the magical combination that is banana and peanut butter?
Oooobviously there are like a gabillion amazing food combos, with peanut butter and chocolate being the clear and undisputed winner, but really, there is just something so satisfying about the old banana/pb one-two.
First off, you can enjoy this delicious duo any time you dang well please. For breakfast - look at you, you healthy go getter! For lunch - ah the classic banana/pb sandwich. For a snack - fruit? Healthy fats? Seriously - a dieters delight!
And dinner?? Well, ok yeah it's maybe kinda a sad dinner but hey! We're not judging! Not us!! Pssst, we totally would eat it for dinner.
And secondly (and totally the best reason), bananas and peanut butter bake up into what is pretty much one of the most divine morning, noon and night treats there is. Banana bread. Oh yes, banana bread goes nowhere but up with the addition of peanut butter.
Um and chocolate chips.
And peanut butter chips.
Ugh ok fine and maybe a little teeny tiny peanut butter laced crumb topping.
What!? We can't help ourselves! Minimalism is mundane. We make no apologies for our wonton use of chocolate, peanut butter and crumble!
Seriously, bananas and peanut butter...
Banana Peanut Butter Crumble Bread
Makes 1 loaf
1/2 cup (1 stick) butter, room temperature
1/2 cup peanut butter
1 cup sugar
1 cup mashed ripe bananas (2-3 bananas)
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
1/2 cup flour
1/2 cup brown sugar, packed
1/4 cup creamy peanut butter
Preheat oven to 350 F. Line a 8 x 4 inch loaf pan with parchment paper so there is an overhang on all sides. Butter the parchment paper. Set aside.
Make the crumble topping. In a small bowl, combine the flour, brown sugar and peanut butter using a fork, pastry cutter or your hands, blend until combined and crumbly. Set aside.
Sift together flour, baking soda and salt and set aside.
In a large bowl or mixer, cream butter and peanut butter together until blended. Add sugar and beat to combine. Add the eggs, one at a time, mixing well after each addition. Add bananas & mix until incorporated. Add dry ingredients and stir until just mixed. Fold in chocolate chips and peanut butter chips.
Pout batter into prepared pan and cover with crumble topping. Bake for an hour to an hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Store bread wrapped at room temperature for up to 4 days. May also be frozen.