Peanut Butter 'n' Banana Bread
From: Better Homes and GardensYou can't go wrong blending peanut butter with chocolate and bananas. Peanut butter lovers will go nuts for the combo of flavors in this moist quick bread.
Servings: 2 loaves
Prep: 30 mins
Total: 1 hr 20 mins
Ingredients
2-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 ripe large bananas, mashed (1 cup)
1 cup milk
3/4 cup chunky peanut butter
3 tablespoons cooking oil
1 teaspoon vanilla
1 egg, slightly beaten
1 cup milk chocolate pieces
1 recipe Peanut Butter Frosting (see recipe below)
Finely chopped peanuts (optional)
Miniature semisweet chocolate pieces (optional)
Directions
1. In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into two greased and floured 8x4x2-inch loaf pans.
2. Bake in a 350 degree F oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with finely chopped peanuts and miniature semisweet chocolate pieces. Slice to serve. Makes 2 loaves (24 slices).
Peanut Butter Frosting
In a small saucepan melt 3 tablespoons chunky peanut butter and 2 tablespoons margarine or butter. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 1 tablespoon milk. Add more milk, if necessary, until of spreading consistency. Makes about 1/2 cup.
In a small saucepan melt 3 tablespoons chunky peanut butter and 2 tablespoons margarine or butter. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 1 tablespoon milk. Add more milk, if necessary, until of spreading consistency. Makes about 1/2 cup.
Make-Ahead Tip
Place foil-wrapped bread in freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or for 4 hours at room temperature before serving.
Place foil-wrapped bread in freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or for 4 hours at room temperature before serving.
Nutrition Facts
Calories 235, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 2%, Vitamin C 2%, Calcium 7%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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I didn't make the icing because I ran out of peanut butter, but it was sweet enough without it. My boyfriend really liked this recipe. :)
1/13/2010 01:34:19 AM Report Abuse