Banana Peanut Butter Chocolate Muffins

When recently asked about his weakness in life, my dearest Brian responded with,“Hägen-Dazs Chocolate Peanut Butter Ice Cream.” *

 

While I know him better than most, possibly better than himself, I believe he thinks this is true, but I beg to differ. 

It’s the addition of ripe bananas, smashed into a fresh, warmly baked quick and sweet bread that makes this man tingle and drop to his knees.

 

I’m a kind and compassionate wife, but I know a sucker when I see one and I know how to get my way. 

Whether it’s in the form of ice cream (so he thinks, Häagen-Dazs), a sweet bread loaf, or a muffin, (or a cake) I know my way around my kitchen and my sweet, loving hubby.

Banana Peanut Butter Chocolate Muffins

 

*60 years ago, two Polish immigrants from the Bronx decided to create a new luxury in ice cream. They invented a recipe, dreamed up a name, and made it happen. Today, we still stand for that kind of creativity and imagination and continue to transform the finest ingredients into the most luxurious ice cream to by enjoyed by all. Take a look at our journey. – Häagen Dasz means only what you want it to mean: pure, frozen, sweet bliss!

 

 

Banana Peanut Butter Chocolate Muffins

1 cup butter, room temperature
10 oz. sweetened condensed milk
2 large, ripe bananas, peeled and broken into pieces
1 cup white sugar
3 large eggs
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. sea salt
2 1/2 cups all-purpose flour
1 cup whole milk
1 1/2 cups dark chocolate chunks
1 1/2 cups peanut butter chips

Preheat the oven to 375 degrees.

Using a stand mixer (or hand-held) beat together the butter, sweetened condensed milk, bananas, sugar, and eggs, and until smooth and well combined (some banana chunks are okay-good, in fact). 

Add the baking soda, baking powder, vanilla, salt, and flour.

Mix until thick.

Add the milk and mix until smooth and creamy – thick batter.

Fold in the dark chocolate and peanut butter chips.

Line 3 muffin tins with paper liners and fill each muffin cup 3/4 full with batter.

Bake for 12-15 minutes, until golden brown. (You can bake several loaves too).

Remove from the oven and cool for at least 5 minutes before digging in.

Serve, slathered in fresh butter and with a big glass of cold milk!!!

You know what’s even better….a warm muffin ON TOP of 2 scoops of Häagen Dazs Chocolate Peanut Butter Ice Cream! 🍌🍫🥜🍨