Peanut Butter-Chocolate Chip Banana Bread

From: SusanRW

On Sep 6, 2008

This is delicious and easy! I mixed the recipe exactly as written and made four mini-loaves - baked for 45 minutes. Thanks for sharing such a good recipe.

From: Engrossed

On Oct 18, 2007

I made a half recipe of this as muffins and tried to make it even healthier but it didn't quite work out for me (my fault). I used a mix of whole wheat flour, unbleached all purpose flour and wheat bran. I used Splenda granular, Splenda brown sugar blend, 2 percent buttermilk, unsweetened natural peanut butter and semi-sweet chocolate chips. I added a tablespoon of pineapple juice and topped them with wheat germ. They did rise nicely but tasted heavy and bland. I did have a ton of fun taking photos with Freddy Cat for the Halloween Holiday tag game though!

From: AmandaInOz

On Nov 7, 2007

Superb banana bread recipe! I made this as muffins with a yield of 18. They cooked in about 20-25 minutes. They were moist and dense. Yum! Thanks Redsie!

From: Quiltingqueen

On May 15, 2009

This is pretty good! I like that the banana flavor isn't overpowering but the peanut butter isn't either. I put milk chocolate chips in half and semi-sweet in half so I could try it both ways (usually I like semi-sweet better in cookies and other breads) --in this recipe, I thought the milk chocolate was better so next time I will just follow the recipe as it is written and use all milk chocolate.