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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% | |
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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- Course > Breads
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
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Featured Reviews for This Recipe
From: Maito
On Jun 14, 2009
This is an awesome recipe - great flavors together! I have made it twice. The first time as muffins and the second time as a loaf. For me, it yielded 1.5 dozen muffins (I baked them at 400 for 17 minutes). I checked the loaf at 35 minutes and it was completely done, so it might have even been done sooner (maybe those who thought this wasn't moist overcooked it, if they went the full 45 minutes without checking sooner). I incorporated some of the reviewers' comments, and added 1 tsp of vanilla and used 3/4 cup of old fashioned peanut butter (and it was very peanut buttery!). I also decreased the chocolate chips to 1/2 cup, so they wouldn't be too overwhelming (it was still plenty chocolate-y). I didn't have self rising flour, so used the substitution at the bottom. I also used buttermilk, so added an extra 1/2 teaspoon of baking powder. One third of the flour I used as whole wheat (I don't think you could tell, but you get almost 3 grams of fiber per muffin). Delicious!
From: sugar kitten
On Mar 9, 2009
This was pretty good, but could have been a tiny bit more moist. Was popular (everyone loves peanut butter, banana, and chocolate together!), but didn't quite get raves, so I'm not sure the next time I'll make it. I suggest using mini chips instead of regular ones, that worked well in mine.
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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