I was so happy to finally find my favorite chocolate chips at my local grocery store. They’ve been sold out for about 3 months and after faithfully checking, every time I walk in the store, I was elated! 9 bags were on the shelf and I purchased 8. Happy dance shall commence! So I wanted to make something fun, different and tasty with them. What better to go with chocolate than peanut butter? It’s like a warm peanut butter cup in bread form. Yum!
1/2 cup of butter, softened (I used I Can’t Believe It’s Not Butter)
1/2 cup of sugar
1 teaspoon of vanilla extract
1 1/3 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of peanut or any other nut butter you prefer
1/2 cup of vanilla Chobani yogurt
2 ripe bananas
1 teaspoon of ground cinnamon
1/2 Chocolate chips
Preheat your oven to 350 degrees. I made this recipe for mini loaf pans. Whatever you use – spray with nonstick baking spray and set aside.
In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, baking soda and salt together. Add to the butter mixture. Then add the peanut butter, Chobani, bananas and cinnamon. Blend well and scrape the sides down and mix again. Mix the chocolate chips by hand.
Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely and slice and enjoy!
— Knead to Cook