- Servings: 2 loaves
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 65-70 minutes
|3 cups||All Purpose Flour, divided|
|2 tsp||Baking Soda|
|4||Very Ripe Bananas, slightly mashed|
|½ cup||Peanut Butter|
|1 cup||Sour Cream|
|¼ cup||Coconut Oil or Canola Oil|
|1 cup||Packed Light Brown Sugar|
|1½ 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 9x5” 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.