Peanut Butter Chocolate Chip Banana Bread

I've tried many but this is my personal favorite - and my kids' too!

Ingredients:

1/3 C butter

2/3 C peanut butter

1/2 C sugar

2 eggs

3-4 mid-sized over-ripe bananas, mashed 

1/2 cup or more mini chocolate chips (optional)

1 tbsp sunflower oil

1/2 C + 1 tbl milk 

1 tsp baking soda

2 C flour

3 tsp baking powder

confectioner's sugar for dusting

Directions:

Whisk together in a large bowl the eggs, butter, peanut butter and sugar (all at room temperature), then fold in the squashed banana and a tablespoon of sunflower oil. Mix lightly.

In a separate bowl, combine milk and baking soda, in another, the flour with the baking powder.

Now add to the large bowl parts of the milk mixture alternating with parts of the flour mix, until everything is combined. This way you can quickly judge the consistency of the dough: add some more milk, if the batter is too firm, an extra tablespoon of flour, if too runny. Don’t overdue the batter.

Pour the batter into a buttered and bread crumbs dusted or paper-lined muffin tins and bake at 180°C (350°F) in a preheated oven for 25-35 minutes, depending on the size of the cakes. Poke muffins with a wooden skewer to see if they are done - the skewer should come out quite dry and clean. Remove muffins from the oven and let them cool for 10 minutes, then carefully turn the muffins out of the tin.

Dust with confectioner’s sugar, once completely cooled down.