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“Forget the cookies and donuts - here's something much yummier. Crunchy peanuts and sweet chocolate chips transform this tender banana bread into a fun and wholesome breakfast treat, afternoon snack or picnic cake. It's sturdy enough to take to the office, a church meeting or on a fall outing”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Grease and flour a 9 x 5-inch loaf pan, set aside.
  3. In a large bowl, beat sugar, shortening, eggs and vanilla until light and fluffy.
  4. Beat in bananas.
  5. Stir together flour, baking powder and salt.
  6. add to banana mixture.
  7. Stir just until dry ingredients are moistened.
  8. Fold in the chocolate pieces and 2/3 cup of the peanuts.
  9. Pour batter into prepared pan.
  10. sprinkle with remaining peanuts.
  11. Bake in a 350°F oven for 60 to 70 minutes or until toothpick inserted in center comes out clean.
  12. Cool in pan 10 minutes.
  13. Remove from pan and cool on wire rack.
  14. ALTERNATIVE:.
  15. For mini-loaves, prepare batter as above.
  16. Grease and flour 8 mini-loaf pans (4 1/2-inch x 2 1/2-inch x 1 1/2-inch).
  17. Pour 1/2 cup batter into each pan and sprinkle with chopped peanuts, about 2 teaspoons per loaf.
  18. Bake in a 350°F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  19. Cool in pan 10 minutes.
  20. Remove from pan and cool on wire rack.

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