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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%
detailed view... how is this calculated?

Chocolaty Peanut Butter Banana Bread

Recipe #35348 | 1 hour | 15 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Buffalo Gal 75

On Nov 9, 2009

This is tasty! What a great flavor combo. We made mini loaves and will freeze them for the holidays. Thanks for a great recipe!

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From: Ann 3

On Nov 7, 2009

I was intriqued by the addition of peanut butter so I was excited to try it. I was out of self rising flour so I followed the substitution recommendation. I baked on convection/bake at 350 for ~35 minutes. yummy...thanks.

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From: whtbxrmom

On Sep 27, 2009

I am not a big fan of banana breads. I made this because I had over ripe bananas to use up. To my surprise I thought they were pretty good! I used the mini chocolate chips. I didn't have any nuts so I used extra chocolate chips in their place. You can never have too much chocolate! I baked this as muffins instead of in a loaf. That way it is easy to pop one into lunches or grab them on the go. I baked them for 17 minutes at 350. They turned out great! Thanks so much!

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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!

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