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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

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

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

Directions

  1. 1
    Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.
  2. 2
    In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.
  3. 3
    Stir in the flour just until moistened (batter should be lumpy).
  4. 4
    Fold in chocolate pieces and peanuts or pecans.
  5. 5
    Spoon batter into the prepared pans.
  6. 6
    Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
  7. 7
    Cool in pans on a wire rack for 10 minutes.
  8. 8
    Remove loaves from pans.
  9. 9
    Cool completely on a wire rack.
  10. 10
    Wrap and store overnight for easier slicing.
  11. 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!

0 people found this review helpful

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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.

    0 people found this review helpful

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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!

    0 people found this review helpful

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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!

    5 people found this review helpful

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  • Read all 28 reviews

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