Yesterday, I revisited an old favorite, the Peanut Butter–Banana Bread with Chocolate Chips from Vegetarian Times. It’s just healthy enough to not feel too guilty about anyone in your house eating it for an afternoon snack.
I have two distinct memories of this bread. One, maybe the first time I ever made it, Ashley and I were driving down the coast for a weekend in Pescadero (this ended up being the weekend we got engaged). It was a lovely sunny drive, and the chocolate chips got all gooey and delicious, and the bread was delightfully creamy. Another time, our friends David and Jen were visiting from Montana, and we drove over to Ocean Beach to walk on the beach and look at the windmill. It was a cooold San Francisco day, and the bread hit the spot as we were out adventuring in the city. This time, the chocolate chips were firmer and gave the bread a satisfying bit of texture.
Yesterday, I used white whole wheat flour, because that’s what I had around. I also substituted unsweetened applesauce for the yogurt. And sadly, I left out the chocolate chips since I have a toddler in the house.
To make the bread into muffins like I did, bake in a lightly greased muffin tin at 400°F for about 20 minutes. Better yet, use a snazzy red silicone muffin tin like I did, and you won’t even have to butter the pan.