Let me clarify a point: when I say ‘crazytown’ I mean ‘holy cow, there is so much good stuff in this bread and my impatience doesn’t allow me to list it all.’ I DO NOT mean Crazytown the band that sang that maddeningly catchy song ‘Butterfly’ way back in the day.
But I won’t lie, I liked them. I thought Shifty was cute (for like a week HA!) I know every word to the entire song.
I used to have problems. Don’t verify that with my hubby, he’ll tell you I still have problems. He calls it issues, I call it awesome!!
There is a whole lot of awesome going on in this bread: peanut butter banana bread studded with mini peanut butter cups, snickers, chocolate chips AND caramel. I added some whole wheat pastry flour, you know… to make it “healthy.” I told you, crazytown!!
And I just couldn’t help myself, I never can leave well enough alone, I drizzled the top with melted bittersweet chocolate. Crazytown.
Come my lady, come come my lady. You’re my butterfly, sugar baby. Oh gosh…
Crazytown Peanut Butter Banana Bread
Yields one 8×4″ loaf
Ingredients:
1 cup all purpose flour
1/2 cup whole wheat pastry flour (or more AP flour)
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 very ripe bananas, mashed
1/2 cup smooth peanut butter
1/4 cup vegetable oil (you can also use canola)
1 large egg
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 oz mini peanut butter cups (I used these)
8 mini snickers, chopped
2 oz milk chocolate chips
8 caramels, chopped
Note: I used an 8×4″ pan but you can use a standard 9×5″ you loaf will be slightly thinner and will bake faster, so keep an eye on it! Also, go nuts with the mix-ins: add toffee bits, different candy bars, nuts, toasted coconut, etc.
Instructions:
Preheat your oven to 350F. Generously grease your loaf pan with butter or spray with non-stick cooking spray; set aside.
In a medium bowl whisk together your flour, baking soda, baking powder and salt until combined, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg, sugars and vanilla extract. Whisk vigorously for about 30 seconds to ensure that everything is thoroughly combined. The batter will be a bit lumpy because of the bananas, that’s ok!
Pour your dry ingredients into your wet ingredients and, with a rubber spatula, fold everything together until just combined (the flour JUST disappears.)
Fold in your mini peanut butter cups, snickers and chocolate chips. Spread half of the batter into your prepared pan. Sprinkle the chopped caramels over the batter and give them a light press with your hand. Top with the rest of your batter and smooth the top with your spatula.
Bake for approx 1 hour or until toothpick inserted into center comes out with moist crumbs attached (always check your baked goods early, every oven is different and there’s nothing worse than a rock-solid loaf).
Let cool in pan for 10 minutes, then loosen the edges of the pan with a plastic knife and remove from loaf pan, transferring bread to a cooling rack. Cool completely, or don’t, just don’t burn your tongue. Enjoy!
Recipe adapted from Cookies & Cups
The Whimsical Cupcake 