Peanut Butter Banana Chocolate Chip Mini Loaves

Peanut Butter Banana Chocolate Chip Mini Loaves

I’m almost too busy savoring to type. These mini loaves are sublime.

I really had no idea what I was going to bake when I got home tonight. I had bananas to use up, and I had peanut butter cravings, but I always have peanut butter cravings. Still, I felt obliged to honor them tonight. And what better way to honor peanut butter than to combine it with banana and chocolate chips? In a mini loaf?

The journey to deliciousness began simply, with some whole wheat white flour, baking powder, baking soda, and cinnamon. The recipe called for half a teaspoon of the cinnamon, but my version of that is really more like a heaping teaspoon.

heaping teaspoon of cinnamon

Then some white sugar.

white sugar

And then some brown sugar. Whisking ensued.


I set that aside, and grabbed the two grossest bananas in the browning banana pile. I love baking banana things but I hate touching overripe bananas! It is a baking paradox.  Mashing helps.

mashed banana

The recipe called for 1/4 cup of canola oil, but I split that between oil and low fat vanilla yogurt.

canola oil


I added an egg, some vanilla, and the peanut butter. I was perhaps a little generous with my 1/4 cup measurement. I just really, really…really love peanut butter.

peanut butter

I mixed it all thoroughly, then poured it into the bowl with the dry ingredients.

adding wet to dry

Once that was mixed, but not overmixed, I added some great-smelling semi-sweet chocolate chips.

adding chocolate chips

That batter was delicious. It was so good that the minute the batter was in the pans I had to throw some dish soap into the bowl and fill with water to stop myself from climbing inside it.

The only drawback to the amount of batter I had (other than my urgent need to eat it with a spoon) was that I have a mini loaf pan that makes 8 loaves, and this recipe, which I thought made 8, really makes 6. I managed to get 7 out of it. Next time I’ll use my big, separated mini loaf pans, because 4 large (mini) ones would have been fun too.

batter in pan

I put it in the oven, set at 325. and cleaned up the kitchen.

Earlier in the evening, the kids had been waiting on the front lawn, literally, for the UPS truck, since they knew it was bringing a new Lego set for Nathaniel and a Rapunzel doll for Juliet. It had treats for me too, so I stacked them up on the counter and snapped a photo, just for fun.


Then I found something much cuter to take a picture of.


Nathaniel went off to bed shortly thereafter, and my loaves were done at 25 minutes exactly.

loaves in pans

I let them cool in the pans for five minutes, then removed them carefully.

out of pans

I waited as long as I could, which wasn’t that long, and tasted.

Then I ate all seven of them.

Well, no. But I wanted to. I will have to get these out of the house quickly, and leave one for the kids with strict instructions to eat it before I get home. These are fantastic! What a flavor combination and I’m so glad I used yogurt because the texture is nothing less than ideal. Normally I’m not even a HUGE fan of chocolate chips but they are perfect for these, creating the most delightful flavor explosion with every bite.

These are better than cake.


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