PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!
Provided by QueenCook
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread Chocolate Banana Bread Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x5-inch loaf pan with cooking spray.
- Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
- Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
- Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
- Spoon batter into the prepared loaf pan.
- Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
- Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 29.4 g, Cholesterol 15.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 182.2 mg, Sugar 17.7 g
PEANUT BUTTER CHOCOLATE CHIP BREAD
This is a real kid friendly recipe--not to shabby for the grownups either 8). Recipe can be used to make mini-muffins or mini-loaves.
Provided by OceanIvy
Categories Quick Breads
Time 55m
Yield 5 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In bowl sift together flour, baking powder, baking soda and salt.
- In large bowl with an electric mixer, cream the butters and brown sugar; beat in eggs 1 at a time.
- Beat in buttermilk. Beat mixture until it is combined well; add flour mixture.
- Beat batter just until combined. Stir in chocolate chips.
- Divide batter among 5 buttered and floured loaf pans, 5 3/4x3 1/4x 2 inches.
- Bake in middle of oven for 40 to 45 minutes, or until a toothpick comes out clean.
- Remove breads from pans; let them cool right sides up on wire rack.
- Keep bread wrapped well in plastic wrap and foil, chilled 1 week or freeze 1 month.
Nutrition Facts : Calories 1321.2, Fat 71.2, SaturatedFat 25.3, Cholesterol 113.5, Sodium 1120.8, Carbohydrate 153.7, Fiber 11.3, Sugar 80.7, Protein 33.3
CHOCOLATE CHIP-PEANUT BUTTER BREAD
This is a moist, dense, not to mention DELICIOUS, bread with very good flavor. It is marbled and topped off with a peanutty chocolate crumb topping. The recipe comes from the book "Do Breakfast" by Jane Donovan.
Provided by Lorraine of AZ
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9- x 5-inch loaf pan.
- Into a large bowl, sift the flour, baking powder and salt. Stir in the chocolate chips Make a well in the dry ingredients and set aside.
- In another bowl, with the electric mixer beat the peanut butter, sugar, egg, milk, and vanilla. Pour these wet ingredients into the well and lightly stir with a fork until combined.
- Combine the crumb topping ingredients in a small bowl. Reserve.
- Spoon 1/2 of the batter into the prepared pan. Smooth the top, then sprinkle with 1/2 of the crumb mixture. Spoon over the remaining batter, smoothing it out, and sprinkle with the remaining crumb mixture. With a round bladed knife draw through mixture to marbelize lightly.
- Bake 50-55 minutes. Tester should come out moist with no uncooked crumbs. Cool on a rack 25 minutes then turn out carefully, top side up. When completely cool, wrap in foil and keep a day before serving.
Nutrition Facts : Calories 468.4, Fat 23.8, SaturatedFat 9.2, Cholesterol 39, Sodium 380.9, Carbohydrate 57.8, Fiber 3.7, Sugar 27, Protein 11.3
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