- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1/2 teaspoon ground cinnamon
- 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
- 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).
Reviews for Peanut Banana Bread
Sort By :
I made this last Thanksgiving. It's very good, but next time I will omit the chocolate chips.
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.
This has to be one of my favorite bread recipes! I just love it!
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.
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Banana Bread Recipes >
- Bread Baking >
- Bread Recipes >
- Cheese Recipes >
- Chocolate Chip Recipes >
- Chocolate Recipes >
- Comfort Food Bread Recipes >
- Comfort Food Recipes >
- Comfort Food Vegetarian Recipes >
- Cream Cheese Recipes >
- Low Fat Recipes >
- Low Sodium Recipes >
- Nut Recipes >
- Peanut Butter Recipes >
- Potluck Recipes >
- Potluck Vegetarian Recipes >
- Quick Bread Recipes >