Halloween Leftovers: Chocolate Peanut Butter Banana Bread

I have some leftover Halloween pictures to share. Which makes sense because we fill up October with so many Halloween events, it takes forever to get through them all. 

My kids started the day off with a festive open-faced Monster Breakfast Sandwich. 

And then we accompanied Thatkid to school for his Halloween parade and flash-mob dance.

Thatbaby's preschool has a no costume rule, but do pajama day instead.  He wore some fun new Halloween pajamas for the occasion.

They do have a Halloween party, so he made "Make a Monster" kits for all his friends and brought them in.

After school we went to a Halloween party at the home of one of Thatkid's classmates.

And then we all headed out to trick or treat!

The neighborhood we went to was new to us, but had some great decorations.

The kids came home with quite the haul!

Not only did I have leftover Halloween pictures, we also had leftover Halloween candy.  Due to some poor communication, both Thatboy and I had picked up Halloween candy to hand out.  Plus I had picked up a bag of Reeses Peanut Butter cups for us.  So we had....a lot of peanut butter cups.  I was trying to think of ways to use them up, and I could have thrown them into brownies or cookies, but really, we already had so much candy, I wanted to make something a little less dessert-y.  I tried to think of what went well with peanut butter and chocolate and I came up with bananas.  Really, such a no brainer when you think about it.  Chocolate chip banana bread is already a thing, and peanut butter seems like a natural addition.

I always have frozen bananas on hand, and defrosted frozen bananas make the BEST mashed bananas for banana bread.  My family agrees.  We ate this entire loaf in 2 days!  No leftovers here!

Chocolate Peanut Butter Banana Bread

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 stick butter

1 cup dark brown sugar

3 eggs

3 bananas, mashed

1/3 cup sour cream

1 cup peanut butter cups, chopped

1. Preheat oven to 325.  Spray a loaf pan with baking spray.  Combine flour, baking powder, and baking soda in a medium sized bowl.
2. Beat the butter in an electric mixer until soft and fluffy.  
3. Add sugar to butter and continue to mix.
4. Add eggs, one at a time.
5. Mix in mashed bananas and sour cream.
6. Add the dry ingredients on low speed, continue mixing until just combined.
7.  Stir the peanut butter cups into the batter and pour into the prepared pan.  Bake for 75 minutes, or until cooked through.
8. Cool in the pan for 10 to 15 minutes before turning onto a rack and allowing to completely cool.