Peanut-Chip Banana Bread
Bananas, peanut butter and chocolate chips make an irresistible combination in this moist quick bread, assures Nancy Fettig of Billings, Montana.
SERVINGS
|
32
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
50 min.
|
TOTAL
|
75 min.
|
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 or margarine
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Chopped peanuts and additional miniature chocolate chips
DIRECTIONS
In a mixing 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. x 2-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.