HOLD ONTO YOUR SOCKS! This recipe was originally entered in a “Best Banana Bread Ever” contest. The woman that entered this recipe WON $10,000, so it MUST be amazing!
3 cups All Purpose Flour, divided
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
4 Very Ripe Bananas, slightly mashed
1/2 cup Peanut Butter
1 cup Sour Cream
1/4 cup Coconut Oil or Canola Oil
1 cup Packed Light Brown Sugar
1 tsp Vanilla
1 1/2 cups Bite-sized Peanut Butter Cups, or chopped peanut butter cups
1 (3- To 3.5-oz) Bar Premium Dark Chocolate, chopped
Preheat oven to 350 degrees; spray two 9×5” loaf pans with cooking spray.
In a large bowl, whisk together 2 ¾ cups of the flour, baking soda, salt, and cinnamon; set aside.
Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Toss the peanut butter cups in the remaining ¼ cup flour (to help prevent sinking) and stir into the batter along with the chopped dark chocolate.
Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.