Peanut-Chip Banana Bread 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Peanut-Chip Banana Bread cont. 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 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Peanut-Chip Banana Bread 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. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008