Ingredients: |
Ingredients: 1 cup all-purpose flour
1 cup white whole wheat flour
¾ cup granulated sugar
¾ tsp baking soda
½ tsp salt
3 very ripe bananas, mashed (about 1 ½ cups)
1/3 cup plain non-fat Greek yogurt (or ¼ cup plain yogurt)
2 large eggs, lightly beaten
6 tbsp unsalted butter, melted and cooled slightly
1 tsp pure vanilla extract
7 oz mini peanut butter cups
1/3 cup hot fudge sauce, just warm enough to spoon and drizzle
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Directions: |
Directions:Preheat the oven to 350° F. Butter and flour a 9x5-inch loaf pan.
In a large bowl, whisk together the flours, sugar, baking soda, and salt; set aside. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter, and vanilla together with a wooden spoon until combined. Add the peanut butter cups to a separate medium bowl and scoop 2 teaspoons of the flour mixture into the bowl. Toss the candy with the flour until it is well-coated. Fold the banana mixture into the dry ingredients (not the candy) until they are just barely combined. Pour the peanut butter cups and remaining flour from the bowl into the batter and gently stir the candy and flour in until the candy is well-distributed and no streaks of flour remain.
Transfer half of the batter to the loaf pan, smoothing it into the corners of the pan. Drizzle half of the hot fudge sauce over the batter and swirl it into the batter with a knife. Dollop the remaining batter gently over the hot fudge layer and smooth it out with a knife or off-set spatula. Drizzle the remaining hot fudge sauce over the top and swirl it around again with the knife.
Bake for 55 minutes or until a sharp knife or long toothpick inserted into the center comes out clean of batter. (This may be hard to recognize because the fudge and peanut butter will likely stick to the knife but trust me - 60 minutes will be enough time, especially if you use a darker pan. As long as what is on the knife doesn't taste like banana bread batter, you're good to go.) Cool the bread in the pan for 5 minutes on a wire rack then remove the bread from the pan and let it cool completely on the rack before slicing with a serrated knife. It gets better after a couple of days so wrap the leftover loaf tightly with plastic wrap and keep it at room temperature. |
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