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PEANUT BUTTER APPLE BANANA BREAD
Food & Drink
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
1/4 cup granulated sugar
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
1/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup mashed ripe bananas (about 2 large or 3 small bananas)
1 cup grated apples (about 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples)
1 cup peanut butter chips (butterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used)
Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
Add the bananas, apples, and fold gently to combine.
Add the peanut butter chips and fold gently to combine.
Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.