Way back when, I made this delicious banana bread with chocolate chips.

It really is the best banana bread I have ever had.

This time around I made a few changes, along with adding lots of peanut butter.

If there was ever a way to get me to eat banana bread even quicker, this is it.

How is it possible that banana bread only lasts 24 hours in our house?

Especially when Mr. How Sweet doesn’t even like banana bread. He only likes green bananas. I know. He’s weird.

Which leaves only one culprit for eating the banana bread.



But I just couldn’t help it.

I am not exaggerating one bit when I say this will become your go-to, favorite banana bread.

And I think you should try it.

Because then I won’t feel so alone.



Peanut Butter Banana Bread

slightly adapted from Chez Us

1 cup all purpose flour

1/2 cup whole wheat flour

1 cup brown sugar

1/2 cup butter

2 ounces cream cheese

1/2 cup peanut butter

4 large bananas, mashed

1 egg

1/3 cup heavy cream

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup peanut butter chips

Preheat oven to 350.

Cream butter, cream cheese, and peanut butter until smooth. Add brown sugar, egg and vanilla, mixing well for about 2-3 minutes. Mix in bananas and heavy cream until smooth. Add flour, baking soda and baking powder and mix until combined. Fold in peanut butter chips.

Pour batter in a greased loaf pan and bake for 60-70 minutes.





My secret is to just cut really thick slices of banana bread. That way, you don’t really eat as much.