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Peanut Butter, Banana, Chocolate Chip Bread

What you need: 

Bread:
2 1/2 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
2 ripe bananas, mashed
1 cup nondairy milk (I use soy)
3/4 cup peanut butter
3 tablespoons oil
1 teaspoon vanilla
1/3 cup applesauce
1 cup chocolate chips

Frosting:
3 tablespoons peanut butter
2 tablespoons vegan margarine
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon nondairy milk

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Grease two 8x4x2" loaf pans. Stir together flour, sugars, baking powder and cinnamon.
2. In another bowl combine bananas, milk, peanut butter, oil, vanilla, and applesauce. Add to flour mixture, and stir until combined.
3. Stir in chocolate chips. Pour into prepared pans. Bake 50 to 55 minutes or until toothpick comes out clean.
4. For frosting, melt peanut butter with margarine in a saucepan. Stir in powdered sugar and vanilla. Add milk until it is of spreading consistency.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
12-15
Recipe Category: 

SO HOW'D IT GO?

I just made this recipe and oh my god!  It is amazing.  I made it in a larger round cake pan and added chocolate chips.  Thanks for the recipe.  It will be a staple in my cook book.

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Wow... this bread is soooooo good.  I made the frosting and while it would have been amazing without it, it really made it out of this world.  Thank you for this recipe.  It took me 50 minutes to bake them in 3 mini loaf pans.

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Okay... I just made this and they are in the oven.  If they taste even half as good as the batter then they will be amazing.  I was out of brown sugar so I used all white (a little less than called for).  I used coconut oil, a little extra peanut butter, extra vanilla and pumpkin pie spice because I am out of cinnamon.  I poured them into three mini loaf pans.  I will let you know how long they take to cook and how they turn out!

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This IS really tasty. I also subbed whole wheat flour for half, white all-purpose flour for half, and I used a total of 3 medium-sized overripe bananas. I liked the banana flavor, but I think it may have overwhelmed the peanut butter, because I could barely taste the PB at all (I should also mention that I did not make the icing). I think next time I'll either make the icing or, more likely, try a full cup of peanut butter. Oh, also, make sure to check your bread at 45 minutes; I continued to cook mine until 50 minutes, and it was a little burned on the outside.Even so, it is still really good, and I like how it makes two loaves in one recipe! YUM! :-)

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