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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (58g) Recipe makes 20 servings |
||
| Calories 162 | ||
| Calories from Fat 54 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 199mg | 8% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 13.0g | ||
| Protein 4.1g | 8% | |
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Chocolaty Peanut Butter Banana Bread
By: MackinacBride
Jul 27, 2002
You HAVE to try this!! What a great combination-how can you go wrong with peanut butter, chocolate, and bananas?? This recipe is from the Better Homes and Gardens Annual Recipes cook book (1998).
SERVES 20 , 2 loaves
Ingredients
- 2 slightly beaten eggs
- 1 cup mashed banana (2-3 medium)
- 3/4 cup sugar
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 2 cups self-rising flour
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup chopped peanuts (optional) or pecans (optional)
Directions
1
Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.2
In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.3
Stir in the flour just until moistened (batter should be lumpy).4
Fold in chocolate pieces and peanuts or pecans.5
Spoon batter into the prepared pans.6
Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.7
Cool in pans on a wire rack for 10 minutes.8
Remove loaves from pans.9
Cool completely on a wire rack.10
Wrap and store overnight for easier slicing.11
**If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: newmama
On Aug 13, 2008
i added 3/4 cup peanut butter and still didn't get a reallly peanut buttery taste! Dh liked it a lot though, he said the chocolate was the predominant flavor.
From: Melvin'sWifey
On Apr 5, 2008
Goodness what a treat! I added extra peanut butter after reading reviews as I wanted to make sure it was tasted. Skipped the nuts and added more chocolate chips... but only had white/chocolate swirl chips on hand so used those and worked out great. I added about 1/8 cup ghiradelli baking cocoa to the mix for extra chocolate flavor so you can see in the picture I posted it looks darker and I believe this added a lot to it! I also used evaporated milk because I didn't have regular on hand. Didn't have self rising flour either so used the sub. below and it worked out great. This recipe makes for a perfect bundt cake and I'm sure it'll be gone before the weekend is over. Very moist and delicious.
From: Evil Genius
On Nov 21, 2005
OK, so I was going to invent my own version of this and post it here because I thought I had an original idea. Then I did a search and found a few of you were as crazy as me! Since I must tinker, I used 3/4 cup of natural chunky peanut butter and added 1 tsp of vanilla extract. I mixed it all up in my KitchenAid mixer and baked muffins for 25 minutes. This made 16 muffins and they are so unbelievably awesome! They rose high, have a very moist, dense quality and the flavors all come through in a very nice balance. I can't wait until the next batch of bananas gets too ripe to eat!
From: ~Jen~
On Jun 8, 2007
I used Better 'n Peanut Butter from the health food store which has 85% less fat than regular peanut butter - couldn't taste it at all though, like some other chefs here - think this would be better renamed Chocolaty Banana Bread. Tastes like a yummy chocolate chip cake!
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