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Peanut Banana Bread Recipe

Peanut Banana Bread Recipe photo by Taste of Home

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"My family literally comes running when they smell this bread baking." Between the thick chocolate layer and the crumbly topping, this bread is simply scrumptious! Sherry Lee Columbus, Ohio

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Peanut Banana Bread Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 24 Servings

25 45 70

Ingredients

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground cinnamon
BATTER:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1-1/2 cups semisweet chocolate chips

Directions

In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Nutritional Facts 1 slice equals 257 calories, 12 g fat (7 g saturated fat), 38 mg cholesterol, 128 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Peanut Butter Banana Bread in Taste of Home February/March 2009, p42

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Reviews for Peanut Banana Bread

Peanut Banana Bread

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Reviewed on Nov. 09, 2012 by sherrigs

I made this last Thanksgiving. It's very good, but next time I will omit the chocolate chips.

Reviewed on Jul. 31, 2012 by PerrieM

I made these in a bundt pan using same amounts (maybe couple more ripe bananas) My bananas were VERY ripe. It came out wonderful. I think I will do a variation on an apple crisp this way.

Reviewed on Jan. 05, 2012 by nickheather

This has to be one of my favorite bread recipes! I just love it!

Reviewed on Nov. 09, 2011 by menkens

Used banana flavoring instead of vanilla and used mini-chocolate chips and put into the batter. Made one loaf plus 6 muffins... was good the first day; but much bretter the 2nd! Also, did what a few others suggested and put the majority of the topping between the layers and covered the top and still had some left over.

Reviewed on Nov. 06, 2011 by lmdelzercox

I wonder if I did something wrong since everyone seems to like this so well . . . I halved the recipe to make only one loaf but otherwise made it exactly as specified. I cooked it for one hour and the toothpick came out clean. When I went to cut it, though, the entire inside was wet dough. I had to put it back in the oven and cooked it for another full 65 minutes just to get it to turn into bread! It was terrible! And then it didn't taste very awesome - very little banana or peanut butter flavor and extremely sweet. Maybe I should have tried muffins. I wouldn't make this one again - I would stick to the Cranberry Banana bread. Much better.

Reviewed on Nov. 04, 2011 by qgal

melt in you mouth delicious !

Reviewed on Sep. 01, 2011 by Sunny1978

One of my favorite banana bread recipes and a hit with many family members and friends that I've served it to. The hint of cinnamon is very nice. The first time I tried this recipe, there seemed to be too much crumb topping that fell off when slicing so since then I've put about 3/4 of the topping in the middle of the loaf and left only 1/4 (or less) for the actual top.