Brown Bananas

Am I the only person that gets excited when the bananas start turning brown because it means I'll soon have an excuse to make banana bread?  I'm not a very patient person when it comes to my food, and I especially hate waiting for the bananas to get ripe enough to make banana bread!  I've been known to buy already browning bananas from the store to get a head start!  Growing up one of my favorite things to eat was my Moma's banana bread, hot out of the oven with peanut butter on top.  This little number is an ode to my childhood days and the goodness of peanut butter, chocolate, and bananas.  Be warned that you may find yourself having eaten an entire loaf without even noticing.  Happens to me all the time!

Peanut Buttery Chocolate Banana Nut Bread

1 1/4 cups sugar
1/2 cup butter or margarine, softened (I just stick it in the microwave for 15 seconds)
2  eggs
1 1/2  cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1  teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

3/4  cup walnut halves and pieces

3/4 cup peanut butter chips

3/4 cup chocolate chips

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F.  Grease 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.  Mix sugar and butter in large bowl. Stir in eggs until well blended.  Add bananas, buttermilk and vanilla.  Beat until smooth.  Stir in flour, baking soda, and salt just until moistened. Stir in nuts and chips.  Pour into pans and bake about 55 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  

Eat!  I guess you're supposed to let it cool all the way before you cut the knife into it, but I'm too impatient for that mess and I like it still warm!