That’s quite a long name but I don’t know how else to describe it!
The original recipe that was the base for this bread was one my mom used to make all the time. I remember she had torn it out of Cooking Light magazine and pasted into a notebook she had with other recipes a LONG time ago. I’m talking like 20 years ago! It got so old and worn out that she eventually made a photocopy of it which now sits inside plastic sleeves to make sure it can last for another 10+ years!
I have been wanting to make this bread because it reminds me of my mom and I have been missing her a lot since she moved back to Taiwan. The first three days were so so SO hard. I think I may have cried straight through them! Every time I saw something of hers– her robe, the cup she used to drink her tea in, her face cream– it was automatic waterworks. Bernard also knew that she was missing and kept looking for her in her old room, the bathroom, and sitting by the door, head tilted listening for the slightest sound thinking it could possibly be her footsteps. Seeing him like that added to the heartache.
It’s funny, for most of my adolescence I wanted to move out and live away from home, but now instead of me leaving, it’s my mom who needed to go. I have literally never been apart from her my whole life– she was always with us when we were kids, I have always lived with her except for a year when I moved out but was 5 minutes away so I don’t think that really counts. And there’s no way to prepare for something like this, when it happens it happens and you learn to deal with it day by day and continue your life.
It’s been…wow almost a month actually, and there’s a lot less crying and a lot more Skyping! Thank goodness for technology! Bernard is adjusting as well! And while it is hard, I am also very happy my mom is able to spend time with her mom now, since she was away for almost 30 years. All of our family basically lives in Taiwan so it’s nice she can spend time with all of them– they have a lot of catching up to do! I also feel like although we are physically miles away, it has brought us closer. We talk and email everyday, and I feel very much connected to her and I think this also helps us argue less, which is a plus!
So today I made this bread, the one she has made for my brother and I so many times before throughout our entire lives, and it was the definition of “comfort food”. My mom was acutally the first one to try egg replacers when I became vegan and the first thing she baked was this! I’ve added a few other ingredients because I have been obsessed with the banana-chocolate-peanut butter combo lately and I think it’s a winner :). I hope you enjoy and this brings a little bit of comfort to you and your belly if you are needing a little bit of that today.
Banana Peanut Butter Swirl Chocolate Chip Bread
Adapted from Mary Simpson, RD’s recipe in Cooking Light.
You will need a hand mixer for this recipe.
Click here for a printer-friendly PDF version of the recipe only (no images).
– 1 1/4 cups AP Flour
– 1/2 cup whole wheat flour
– 1 tsp baking soda
– 1/4 tsp salt
– 1/2 cup sugar
– 1/4 cup vegetable oil
– 1 egg replacer
– 1 cup mashed ripe bananas (about 2 medium or 3 small)
– 1 tsp vanilla extract
– 1/2 to 1 cup of non-dairy chocolate chips
– 2 heaping spoonfuls of peanut butter (you can put more if you’d like, this just gives it a hint of PB)
– extra oil to coat pans
In a small mixing bowl, combine the flours, baking soda, and salt. Mix well and set aside.
In a medium mixing bowl, place the sugar and oil and beat at medium speed for 2 minutes. Add the egg replacer and beat well.
With the mixer running on low, add in the flour mixture and bananas, beginning and ending with the flour mixture. Blend well after each addition. Stir in vanilla. With a spatula scrap the sides and make sure there are no bits of flour at the bottom of the bowl.
Stir in chocolate chips. Drizzle the spoonfuls of peanut butter into the batter and stir a few times to spread it into the batter but not completely mix (like when you are marbling something).
Pour the batter into a greased 8″ x 4″ x 2″ loaf pan or split batter evenly between two mini loaf pans (which is what I did).
Bake at 350F for about 20 to 30 minutes or until a wooden pick inserted in the center comes out clean. This is a little tricky because I kept getting a lot of melted chocolate and banana on my pick so hard to tell if it was done or not! After poking around a few different spots I was able to see that it was done.
Cool for 15 minutes. Slide a spatula around the edges to loosen and remove from pan to completely cool.
Definitely eat this with a glass of your favorite non-dairy milk, it’s the perfect compliment to the sweet chocolate chips and peanut butter!