Trying to decide the best way to describe this banana bread, and my husband says that YUM pretty much sums it up. As if perfectly moist, sweet, banana bread wasn’t yummy enough, adding peanut butter and chocolate chips takes it to a whole new level. Serve it slightly warm and enjoy every gooey, peanut buttery, chocolatey, banana bite!
Peanut Butter- Chocolate Chip Banana Bread
1/3 cup melted butter
4 ripe mashed bananas
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup chopped toasted walnuts
3/4 cup Reese’s peanut butter chips
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Spray a 9 x 5 loaf pan with cooking spray (Pam).
In a large mixing bowl, use a heavy duty spoon or spatula to combine butter with the mashed bananas. Fold in sugar, egg and vanilla. Add baking soda and salt and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts, peanut butter and semi-sweet chocolate chips. Spread evenly in loaf pan, Bake for 50 minutes. Cool in pan for 5 minutes then remove and move to a wire rack. Slice while still slightly warm and enjoy!
A peanut butter lover’s delight! Deep dark chocolate cake with a whipped peanut butter filling and topped with peanut butter buttercream. If you are a fan of the peanut butter cup, you will love this cupcake.
For the cupcakes:
Hershey’s Deep Dark Chocolate Cake recipe:
1 and 3/4 cups unsifted all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons good vanilla extract
1 cup boiling water
Combine dry ingredients in a large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes Remove from mixer; stir in boiling water (batter will be thin)
Using a 1/4 cup measuring scoop, fill cupcake tin lined with brown wrappers, 3/4 full.
Bake at 350 degrees for 15-20 minutes; test with a toothpick
For the filling:
6 ounces Reese’s peanut butter chips
1/2 cup heavy whipping cream
Combine chips and cream in a heatproof bowl , set over a pot of simmering ( not boiling) water. Stir until melted. Remove bowl and let cool, refrigerate for 10 minutes or so until set. Whip with a mixer until fluffy. Add more cream if needed until desired consistency.
Transfer to a pastry bag fitted with a filling tip. Insert into middle of cupcake and fill.
For the frosting:
2 sticks unsalted butter at room temperature
1/2 cup smooth peanut butter
4 cups sifted confectioners sugar
3-4 tablespoons milk
Beat butter and peanut butter together until combined. Add sugar, one cup at a time until smooth. Add milk as needed. Transfer to a pastry bag fitted with large round tip. Pipe peaks onto each cupcake. Top with mini peanut butter cup.
We can’t let this holiday go by without baking a batch of this Christmas classic. This is such a simple recipe, you’ll have them done in no time.
Peanut Butter Blossoms
(adapted from Betty Crocker recipe)
You will need:
1 (14 oz.) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups Bisquick biscuit mix
1 teaspoon vanilla extract
1/3 cup sugar
36 Hershey’s Kisses (Milk Chocolate or Dark Chocolate)
Pre-heat oven to 375°F.
Beat sweetened condensed milk and peanut butter in large bowl until smooth.
Add biscuit mix and vanilla; mix well.
Roll into 1 1/4 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.
Bake until lightly browned on bottom, about 6 to 8 minutes. Be careful not to over bake.
Remove from oven, press a chocolate kiss into center of each cookie.
Transfer to a wire rack to cool.
Recipe makes 3 dozen cookies.
Here’s a fast and fabulous flour-less cookie from Kraft that you can whip up in no time. It takes just a few ingredients that we all have on hand. This recipe only makes about 20 cookies so you might want to double it up. Pour yourself a glass of milk and enjoy!
Flour-less Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1/2 cup chopped cocktail peanuts
1 large egg
1 teaspoon vanilla
Preheat oven to 350°F. In a medium size mixing bowl beat egg until foamy. Add sugar, peanut butter and vanilla and mix well. Stir in chopped peanuts.
Line a cookie sheet with parchment paper or a silpat. Use a tablespoon or cookie scoop and make 1 1/4 inch balls. Press down with the tines of a fork in a criss cross pattern. Place cookies 2 inches apart.
Bake 10-12 minutes, until very lightly browned. Cool on baking sheet for 2 minutes then transfer to a wire rack and cool completely.