Chocolate Peanut Butter Banana Bread

Banana bread reminds me so much of my childhood. When the bananas in our house would become overripe, my mother would whip up a few loaves because she never let food go to waste.

If you find yourself with some bananas that are past their prime, it’s time to mash them up and get baking. Classic banana bread is great, but for a new take on the traditional, how about adding some peanut butter and chocolate.

To me this recipe almost sounds like a banana split, but without the ice cream or cherry on top. It’s so good, you won’t even need to smear it with butter…however, who doesn’t love butter?

Cutco’s Potato Masher works terrific for mashing the bananas, and it’s a great job for the kids to do. When the bread comes out of the oven, reach for Cutco’s small bread knife, the 7-3/4" Petite Slicer, to make perfect slices without crushing the delicate loaf.

To store your banana bread, let it cool completely and then wrap it tightly in plastic wrap. The bread should be okay for up to four days. If you expect to take longer to eat it, move it to the refrigerator after a couple of days. Tightly wrapped banana bread can also be wrapped in aluminum foil and kept in the freezer for up to three months.

Bake some up and let us know how you like it.