Home > Recipes > Peanut-Chip Banana Bread

Peanut-Chip Banana Bread Recipe

Bananas, peanut butter and chocolate chips make an irresistible combination in this moist quick bread, assures Nancy Fettig of Billings, Montana.

[X]

Rate Peanut-Chip Banana Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peanut-Chip Banana Bread Recipe

Prep: 25 min. Bake: 50 min. + chilling

Yield: 32 Servings

25 50 75

Ingredients

2-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed ripe bananas (2 to 3 medium)
1 cup milk
3/4 cup chunky peanut butter
1 egg
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
FROSTING:
3 tablespoons chunky peanut butter
2 tablespoons butter
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Chopped peanuts and additional miniature chocolate chips

Directions

In a bowl, combine the first six ingredients. Combine bananas, milk, peanut butter, egg, oil and vanilla; mix well. Stir into dry ingredients just until combined. Add chocolate chips. Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. When completely cooled, wrap each loaf in foil and refrigerate overnight. The next day, melt peanut butter and butter in a small saucepan; remove from the heat. Stir in confectioners' sugar, milk and vanilla. Frost loaves; sprinkle with nuts and chocolate chips. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 177 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 145 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Peanut-Chip Banana Bread in Taste of Home April/May 1997, p13