I had some ripe bananas I wanted to use up but I didn’t want to make just banana bread. I also had some milk and dark chocolate peanut butter cups on hand too. Which makes for a nice jazzed up banana bread! And who doesn’t like peanut butter cups?
This post today marks my 100th post and in celebration of that, I’m hosting a giveaway to all my existing and new readers. Everyone likes shopping right? Whether it’s clothes, food, or something for the kitchen. And everyone likes Sur la Table, right? I don’t think I’ve known anyone who doesn’t like Sur la Table. I can be at their store and browse for hours. I usually shop alone because I know Chris gets bored after 20 minutes. So today, I’m giving away a $50 gift certificate card from Sur la Table.
UPDATE: This giveaway is now closed. The winner is Betsy @ Baking & Brewing (#2). Congratulations Betsy and thanks to everyone who entered!
To enter, leave a comment on this post telling me, “what you would buy with your Sur la Table gift card?”
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This giveaway ends Monday, March 18th, at 11:59 p.m., PST. The giveaway is open to U.S. residents only. Be sure to use a valid email address when submitting your comment(s). Winner will be selected randomly and will be announced on this post. I will email the winner and if the winner does not respond in 48 hours, a new winner will be selected. Best of luck!
*** Note: This is not a sponsored giveaway. Just a gift from me to you because you rock!
- 3 cups of all-purpose flour, divided
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon (I used Vietnamese cinnamon)
- 2 eggs
- 4 ripe bananas, mashed
- 1 cup of Greek yogurt
- 1/4 cup of canola oil
- 1/2 cup of peanut butter
- 1 cup of light muscovado sugar
- 2 teaspoons of homemade vanilla extract
- 1 1/2 cups of bite sized peanut butter cups
- 1/4 cup of dark chocolate chips
- 20 miniature dark peanut butter cups, unwrapped, halved and divided
Preheat the oven to 350 degrees F. Grease two 8-inch loaf pans.
In a large bowl mix together 2 3/4 cups of flour, baking soda, salt and ground cinnamon. Set aside.
Using a stand mixer (or mix by hand), beat eggs, bananas, yogurt, canola oil, peanut butter, sugar and vanilla extract until well blended. Slowly pour the flour mixture into the banana mixture and beat until just moistened. Toss the bite sized peanut butter cups in the remaining 1/4 cup of flour (to help prevent sinking) and stir into the batter along with the dark chocolate chips.
Divide the batter evenly between the two loaf pans. Arrange the peanut butter cups over the batter, 10 cups each loaf. Bake for 55-60 minutes or until toothpick/tester inserted into the center comes out clean. Let the bread cool in the pan on the cooling rack completely before serving.
Note: You might want to loosely tent the bread with aluminum foil 30-40 minutes into baking, as it can brown quickly.
Adapted from The Daily Dish