Peanut Butter and Banana Bread

I found this  recipe online, and I just had to try it! Peanut butter, banana, and chocolate together! It sounds perfect! I did alter the recipe a tiny, tiny bit to suit me but nothing significant.  It's definitely good but the banana is overwhelmed by the peanut butter...

Peanut Butter and Banana Bread

From Delish

Ingredients

1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup creamy peanut butter 
2/3 cup sugar
3 large ripe bananas, mashed with a fork
2 large eggs, at room temperature, lightly beaten
1/2 cup chopped pecans
1/2 cup chocolate chips

Preheat the oven to 350°F. Grease a 5 x 9-inch loaf pan.

In a small bowl, mix the flour, baking soda, and salt. Stir in the chopped nuts and chocolate chips. It's my understanding that if you coat the nuts and chocolate in flour before adding to the batter, you're making it so the chips don't "float" up while baking.  This helps you have chips and nuts throughout the bread instead of just at the top.  

In a large bowl, using an electric mixer on medium-low speed, beat the peanut butter and sugar together until well blended, about 2 minutes. Beat in the mashed banana and eggs; mix well.

Using a wooden spoon or flexible spatula, stir the flour mixture into the peanut butter–banana mixture, mixing until just combined, scraping down the sides of the bowl with a flexible spatula if needed. This part is key for quick breads- just until combined.  If you overstir the batter with the flour in it, your bread won't have the desired texture. Not sure why- I guess the flour gets grumpy!;P

Pour the batter into the pan and gently smooth the top with the flexible spatula. Bake 45 minutes. Cover the pan loosely with foil and bake 10 to 15 minutes longer, until a toothpick inserted in the center comes out clean. Let the bread cool on a wire rack for 10 minutes in the pan.

Remove the bread by running a paring knife around the inside of the pan to loosen it, then inverting the pan to release the bread onto a wire rack. Carefully turn the bread right-side up and cool completely. Slice and serve. 

Wrap any leftovers tightly in plastic wrap and foil; keep at room temperature for up to 3 days, or freeze for up to 1 month. (Like that's possible!!!)