But, you know us, muffins...not ones to do the extra work if it isn't absolutely necessary. We mean, who has time?!?! Honestly. Plus, we're not here to mess with success, fix what ain't broke, reinvent the wheel or any other proverbs of that ilk.
But, if we were to take the aforementioned wheel and paint it hot pink and put rhinestones all over it (hi, awesome), well that would be ok, right? It would still be a wheel but obviously better.
The point we are trying to get across here is that we are lazy and also, we are lazy.
But, that doesn't mean this Banana Bread isn't fabulous. Sometimes you just need a wee change. Not a big change, a little change. Something new, but still familiar.
And who doesn't like peanut butter cups? Really? Other than all those kiddies who are deathly allergic to them? Really?
PS- This loaf is CLEARLY less than 50% chocolate and therefore NOT chocolate. Just for those of you keeping tabs on us and this whole Lent thing.
Peanut Butter Cup Banana Bread
¼ cup sour cream
1 teaspoon baking soda
½ cup unsalted butter
1¼ cups firmly packed brown sugar
1½ cups all-purpose flour
Pinch of salt
1 cup mashed banana (about 2-3 bananas)
1 teaspoon vanilla extract
15-20 miniature Reese's Peanut Butter Cups, roughly chopped
Preheat oven to 350◦ F. Grease a 8 x 4" loaf pan and dust with flour.
Stir together sour cream and baking soda and set aside. Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Then, beat in sour cream mixture which will now look a little like runny marshmallows.
Stir in remaining ingredients until just blended. Do not over mix.
Pour the batter into the loaf pan and bake for 60-75 minutes or until a cake tester inserted in the center comes out clean.
Allow to cool in pan for 15 minutes and then remove from the pan and continue cooling on a rack.
You can also choose to divide the batter among 3 mini-loaf pans (which is what we did...this time). Follow the same recipe but just reduce baking time to 35-45 minutes.