Chocolaty Peanut Butter Banana Bread

"You HAVE to try this!! What a great combination-how can you go wrong with peanut butter, chocolate, and bananas?? This recipe is from the Better Homes and Gardens Annual Recipes cook book (1998)."
 
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photo by Cooksci photo by Cooksci
photo by Cooksci
photo by Ann 3 photo by Ann 3
photo by brightonlibra photo by brightonlibra
photo by MelvinsWifey photo by MelvinsWifey
photo by Mark and Stacy photo by Mark and Stacy
Ready In:
1hr
Ingredients:
8
Yields:
2 loaves
Serves:
20
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ingredients

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directions

  • Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.
  • In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.
  • Stir in the flour just until moistened (batter should be lumpy).
  • Fold in chocolate pieces and peanuts or pecans.
  • Spoon batter into the prepared pans.
  • Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Cool in pans on a wire rack for 10 minutes.
  • Remove loaves from pans.
  • Cool completely on a wire rack.
  • Wrap and store overnight for easier slicing.
  • **If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.

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Reviews

  1. As some one mentioned it can get dry. I've made this 3 different times, today I used organic peanut butter which has a little more peanut oil in it. It was PERFECT with the extra oil, so if you were to make this without organic peanut butter, I'd add maybe 1/4c. of oil to the recipe, to help with the dryness. oh and DO NOT OVER COOK that will also contribute to the dry factor. This is a great base recipe to play with. :o)
     
  2. I am not a big fan of banana breads. I made this because I had over ripe bananas to use up. To my surprise I thought they were pretty good! I used the mini chocolate chips. I didn't have any nuts so I used extra chocolate chips in their place. You can never have too much chocolate! I baked this as muffins instead of in a loaf. That way it is easy to pop one into lunches or grab them on the go. I baked them for 17 minutes at 350. They turned out great! Thanks so much!
     
  3. Came out dry and not too much peanut butter flavor.
     
  4. I thought I had all the ingredients, but did not have the choc. chips. I did have peanut butter chips. I also increased the peanut butter to 2/3 cup and made 19 reg. size muffins. Bake for 18 min. on convection bake. So, so good. I put my bananas in the freezer when too ripe- skin and all and just let thaw for about 1/2 hr. They were perfect for this recipe. This recipe is fantastic.
     
  5. I followed other readers instructions by adding 3/4 cup peanut butter, buttermilk instead of milk and I didn't over cook this either. I swapped brown sugar for the white sugar too. It still turned out just rather bland and dry. It was okay, not amazing.
     
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Tweaks

  1. I followed other readers instructions by adding 3/4 cup peanut butter, buttermilk instead of milk and I didn't over cook this either. I swapped brown sugar for the white sugar too. It still turned out just rather bland and dry. It was okay, not amazing.
     

RECIPE SUBMITTED BY

I live in KCMO, originally from Michigan. I'm an administrative assistant in the Internal Medicine department of a urban hospital. I married my high school sweetheart on Mackinac Island in August '02. Some of my favorite things to do...baking, snow skiing, camping, hiking, reading, and playing cards with my parents on Sunday afternoons. Someday, after we retire or win the lottery, I hope to live on Mackinac Island or in the UP of Michigan, possibly even open a B&B.
 
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