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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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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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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.
Reviewed on Aug. 22, 2010 by aug2295
I halved the recipe to make only one loaf. It was tasty, but didn't quite live up to my expectations based on the ingredients.
Reviewed on Aug. 07, 2010 by lurky27
This recipe also bakes well in one 11x7 pan for 45 minutes if you do not have 2 8x4 pans. Oh soooo good!~ Theresa
This recipe also bakes well in one 11x7 pan for 45 minutes if you do not have 2 8x4 pans. Oh soooo good!
~ Theresa
Reviewed on Feb. 25, 2010 by maddmudder01
This bread tastes as delicious as it smells! I always make two batches and freeze several loaves.
Reviewed on Jan. 05, 2010 by kdmcclain
Whenever we have too ripe bananas, this is the recipe my family always asks for! Delicious!!
Reviewed on Aug. 05, 2009 by Sabeeb
I had a hard time gauging how much to put in each pan for bottom layer. Ended up with one full loaf and a half baked second loaf. Any suggestions?
Reviewed on Aug. 03, 2009 by mel7445
Really enjoyed this recipe! Had to take some to work so we wouldn't eat it all!
Reviewed on Jun. 06, 2009 by joey113
I loved this bread and so did my 84 year old father, he asked that I make him a second loaf. Defently a keeper.
Reviewed on Apr. 27, 2009 by hmblunck
Delicious bread, but my family couldn't really taste the banana through the peanut butter and chocolate. The next time I am in the mood for banana flavor, I'll make basic banana bread.
Reviewed on Feb. 28, 2009 by lurky27
Bread is delicious, but not sure why it's labeled "Lower Fat." Regardless, it's worth the calories!
Reviewed on Feb. 23, 2009 by meghant
I just made this yesterday and made it into muffins. Cooked about 25 min...don't cook to long or it will dry out! Yummy!
Reviewed on Feb. 09, 2009 by grandmacg
I tried this recipe which came in my Feb - Mar issue. It came out heavy and wasn't moist. I tried the other bread recipes and they came out wonderfully. If you can help with a solution I'd appreciate it.
Reviewed on Feb. 01, 2009 by redcow
I have this recipe marked to try, but think I will bake some of the batter in my large muffin cups rather than using a bread tin.
Reviewed on Feb. 01, 2009 by Aug142004
delish!
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