Peanut Butter, Banana, Chocolate Chip Bread

Oh my goodness. Three of my favorite ingredients on the face of the Earth, converging into one glorious muffin. This. Is. Amazing. Originally from vegweb, but with some variations.

It is truly best to use natural peanut butter. For one, you don't get transfats, which are now considered to be worse than saturated fat. Even the "no stir natural" contains added fat to solidify the the natural oils of the peanut butter. So the requires stirring, no salt added, is the best way to go! If you do use unsalted peanut butter in this recipe, be sure to add some salt...probably about 3/4 t. would be sufficient. If you do use "regular" peanut butter, be sure to soften it by heating before you try to stir anything with it.

I didn't really measure the soy milk; I just poured enough in to make a good banana bread batter, consistency wise, but I think it was probably about 2/3 - 3/4 cup of soy milk. Don't be tempted to substitute more mashed banana for the applesauce; if you use more than 2 medium bananas (i.e. 1 c. mashed banana) the banana will completely overwhelm the peanut flavor.

Ingredients:
2 ripe mashed bananas
1 1/4 c. white flour
1 1/4 c. wheat flour
1/2 c. white sugar
1/2 c. brown sugar
1 T baking powder
1/4 t. cinnamon
1 c. soy milk (or so)
1/2 c. applesauce
1 t. vanilla
1 c. natural peanut butter, softened to room temperature
1 c. chocolate chips

Directions:
In a large bowl, whisk together flours, sugars, baking powder, and cinnamon.
In a medium bowl, thoroughly mix together banana, soy milk, applesauce, vanilla, and peanut butter. Add to flour bowl.
Mix thoroughly until well combined. Stir in chocolate chips.
Pour batter into two 8x4 pans, or 24 muffin cups. Bake at 350. Muffins need 25 - 30 minutes; loaves need 50 - 60 minutes, or until a toothpick inserted comes out clean.
Warning: addictive!