Good Eats: Peanut Butter Banana Bread

I guess I've been on a bread kick lately...first it was the double chocolate banana bread, which didn't last long, by the way.  Now, there's this peanut butter banana bread.  It combines several of my favorite ingredients - peanut butter, bananas, and chocolate! 

Bailey and I made two loaves of this bread (one for right now and one for the freezer) this morning.  Yes, Bailey helped.  He closely supervised and was readily available when I needed him to lick the bowl that I mashed the bananas in!  It was only fair that I allowed him those licks, as he won't be able to partake in eating the finished product. 

Once again, I don't know how long the second loaf of bread will stay in the freezer after I've tasted a slice of the first loaf!  It's delicious! 
If this fascination with bread continues, I won't be surprised if the babies come out weighing 10 pounds apiece! 

Recipe for:  Peanut Butter Banana Bread
From:  http://blogs.babble.com/family-kitchen/2012/03/08/best-of-both-worlds-peanut-butter-banana-bread/ (By way of Pinterest)

Ingredients:
1 stick unsalted butter
1 cup sugar
2 eggs
1 cup ripe bananas, mashed
3/4 cup creamy peanut butter
1/3 cup full-fat plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup mini-chocolate chips (optional)

Directions:1. Preheat oven to 350. Butter and flour a standard 9×5 loaf pan*.
2. Mix together butter and sugar until fully combined. Add eggs, vanilla extract, yogurt, and peanut butter, mix well. Add mashed bananas, mix again until completely combined.
3. In a separate bowl mix flour, soda, nutmeg, cinnamon and chocolate chips (if using). Stir this mixture a few times and make sure the chips are fully coated with flour.
4. Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The batter may still be a little lumpy from the bananas, this is normal.
5. Pour batter into prepared loaf pan. Bake for 45 – 50 minutes or until top is golden and a cake tester comes out clean.
6. Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack before serving.
Freezer Tips: This bread freezes well. If you want to save it for later simply wrap it tightly in plastic wrap. Then wrap it again with an outer layer of aluminum foil. Make sure none of the bread is exposed to air. It will last in the freezer for 2-4 months.