Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup smooth peanut butter
1 egg
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chocolate chips
Turbinado sugar (optional)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup smooth peanut butter
1 egg
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chocolate chips
Turbinado sugar (optional)
Directions:
Preheat oven to 325 degrees. Spray 6 mini loaf pans with non stick cooking spray and set aside. In a large bowl, whisk all dry ingredients together until combined - flour, baking powder, soda, salt, cinnamon and sugars. Create a well in the center and pour in remaining ingredients, excluding the chocolate chips. Mix until just combined. Stir in chocolate chips. Divide evenly between loaf pans and bake 20-25 minutes or until toothpick comes out clean when inserted. (About 5 minutes before bread was completely cooked, I sprinkled a little bit of turbinado, or raw sugar, on top of bread.) Cool 5 minutes in pan and remove to cooling racks. Serve warm or at room temperature.
Preheat oven to 325 degrees. Spray 6 mini loaf pans with non stick cooking spray and set aside. In a large bowl, whisk all dry ingredients together until combined - flour, baking powder, soda, salt, cinnamon and sugars. Create a well in the center and pour in remaining ingredients, excluding the chocolate chips. Mix until just combined. Stir in chocolate chips. Divide evenly between loaf pans and bake 20-25 minutes or until toothpick comes out clean when inserted. (About 5 minutes before bread was completely cooked, I sprinkled a little bit of turbinado, or raw sugar, on top of bread.) Cool 5 minutes in pan and remove to cooling racks. Serve warm or at room temperature.
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