Choco Nut Banana Spread Recipes

Steps:

• Mash the banana in a small bowl. Spoon the peanut butter and chips on top of it, microwave for 45 seconds. Stir until well blended. Serve hot, as a dip for fruit, or chilled, as a spread for sandwiches or wraps or crackers. Keeps for up to a week, covered, in the fridge.
• Variations: Try other nut butters (soy, cashew, almond etc.) or other flavours of chips (butterscotch, vanilla etc.) to vary the recipe.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Cream white sugar, brown sugar, and butter together in a large bowl until smooth. Beat in eggs, one at a time. Stir in banana, sour cream, and vanilla.
• Whisk flour, baking powder, baking soda, and salt together in another bowl; gently stir into wet mixture just until combined.
• Toss together chocolate chips, coconut, and cinnamon in a small bowl. Fold about 2/3 of the mixture into the batter, then pour batter into the prepared pan. Sprinkle with remaining chocolate chip mixture.
• Bake until a toothpick inserted into the center of the loaf comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.