Hey bakers!

I have a little something different this month. The original idea for the Full Moon Baking Club was to bake and share the delights monthly with those in your community. Covid put the kabash on that dream but not before turning folks into banana bread bakers, sourdough caregivers, virtual class junkies, and all things Zoom. So, it was really only a matter of time until I got in on the action. I’ve been hesitant to embrace digital living but a friend from across the web held my hand for my first ever Zoom baking class!

Rebecca from A Sweeter Course, whom also happens to run The Night Bakery was kind enough to give me a taste of all the things I’ve been missing. We recently “got together” to test this month’s Full Moon Baking Club recipe while participating in a bit of an interview exchange. I gave her all the details on my becoming a full-time family caregiver and how all things Food and Craft became my coping mechanisms. You can read all about it here as well as find the recipe for this month’s Simply Soft Sandwich Bread.

It’s also worth noting that anyone that runs something called The Night Bakery was destined to be a friend. Those of you lucky enough to live around New York City you should check of all the sweet treats Rebecca has available! There are cakes and cookies and subscription boxes to fill your fancy so be sure to browse her offerings and get in on what’s baking!

Happy full moon friends! See you next month!

Swirls of creamy peanut butter and a smattering of chocolate chips turns this simple banana bread recipe into a decadent affair. I know the word “decadent” seems like a stretch of a description for the humble banana bread but you gotta trust me here. Warm chocolate and gooey peanut butter? Yeah… there’s not much more to say… You’re gonna want to make this recipe!

A close-up of all the gooey goody in this banana bread.

INGREDIENTS

3 overripe bananas
1/2 cup melted coconut oil or melted butter
1/2 cup honey
2 eggs
2 tsp vanilla extract
2 cups flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup chocolate chips
1/2 cup creamy peanut butter

INSTRUCTIONS

Preheat the oven to 350F degrees and grease your bread pan and lay a piece of parchment paper inside.
In a large bowl, mash your bananas.
Then, add in the coconut oil, honey, eggs, and vanilla and combined.
Next add the flour, baking soda, cinnamon, and salt, and mix until the batter forms.
Gently fold in the chocolate distributing the chocolate chips throughout.
Using teaspoon size amounts, dollop 3/4th of the peanut butter into the batter and gently swirl it throughout.(Don't over mix. You want them swirls!)
Pour the batter into the prepped pan with parchment paper.
Dollop your remaining peanut butter on top and gently swirl it through the batter.
Bake for 50-60 minutes, or until center is set being careful not to over cook. (Cover with foil if necessary.)
Remove the bread from the oven and let cool for 5 minutes in the pan.
Gently lift the bread with the parchment out of the pan and let cool for another 15 minutes on a wire rack before cutting into it.