Too Hot to Bake? Make Peanut Butter, Banana, Chocolate Chip Breads in Your Air Fryer
It's been incredibly hot in much of the country this week, and it's likely to be a toasty summer--meaning turning on the oven and increasing the heat in your kitchen won't be much fun. Instead, try baking in an air fryer. I use my air fryer routinely to make treats like Peanut Butter, Banana, Chocolate Chip Breads. The little mini-breads are great for breakfast, snacks, alongside dinner, or even for dessert. The reasonably nutritious breads also are a good way to use up mushy bananas and require no weird, hard-to-find ingredients to make. I use crunchy peanut butter, because I like the little nubby bits of peanut in the bread, but smooth peanut butter is fine. The combination of peanut butter and bananas is a classic and incredibly good! Adding chocolate chips makes the breads even better! Enjoy!
Air Fryer Peanut Butter, Banana, Chocolate Chip Breads -- Makes 4 Mini-Breads
2 very ripe mashed bananas (about 1 cup)
1/2 cup of peanut butter
1/4 cup of canola oil
1 large egg
1/2 cup of milk
1/2 cup of dark brown sugar
1/2 cup of whole-wheat or white whole-wheat flour
3/4 cup of all-purpose flour
1/4 cup of quick oats
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of chocolate chips
Spritz four mini-loaf pans (with at least 1 cup volume) with non-stick cooking spray and set them aside. In a medium bowl or measure, whisk together well the mashed bananas, peanut butter, oil, egg, milk, and brown sugar. Stir in the flours, oats, baking powder, and salt until combined. Fold in the chocolate chips. Divide the batter between the four pans. Place two (or however many will fit) of the pans in your air fryer basket, put the basket in the air fryer, and "air fry" the breads at 320 degrees for about 20 minutes or until deep golden brown and a pick inserted in the center of a loaf comes out with no wet batter attached. Remove the breads from the basket to cool and repeat the cooking process with the remaining batter. Let the cooked breads cool in their pans for about 10 minutes and the then turn them out to cool completely. The breads will slice better when they have cooled.