You are here

Member since April 2003

Peanut Butter, Banana, Chocolate Chip Bread

What you need: 

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

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: 
Recipe Category: 


This bread is fantastic. The frosting is to die for! Only difference was that i used whole wheat flour :-)


I didn't make the frosting (I was pretending this was a legit bread recipe and not a dessert!), but I don't think it needs it. This was delicious! The peanut butter flavor isn't as strong as I expected, but it makes the bread so moist and tender. I actually followed the recipe exactly (whoa!), except I halved it and baked it in a 9x3" loaf pan (kept same baking time).

Warning: I used chocolate chunk pieces, and don't do that! They're way too big and they interfere with the texture of the bread. Chips, or mini chips!

Other than that, absolutely fantastic. This is a great balance of all three flavors.


I made this yesterday and OMG! I am not a banana guy, but this was good. I substituted 1/3c cocoa powder for the chocolate chips since I was out of carob chips, almond butter so my boyfriend could eat it, and I used raw sugar instead of white sugar. White sugar is probably what makes this bread so sweet; mine was the perfect balance. This recipe made enough for four mini-loaves, but was a little dry at first so I also had to use 1/2c of applesauce in the end. It baked up thoroughly in 50 minutes, and was so moist and delicious...mmm. I opted out of the frosting; it would have been overkill IMO. I'm going to make this recipe again, just in pumpkin spice for the fall. Thanks for sharing this!


This is an AMAZING recipe!!!

I work for 8th Continent Soymilk and was wondering if there is any way to contact the author to see if we might be able to use it in the recipe section of our new website.
Anyone know how to go about doing that?

my email is eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%6c%6f%70%65%7a%40%38%74%68%63%6f%6e%74%69%6e%65%6e%74%2e%63%6f%6d%22%3e%6c%6f%70%65%7a%40%38%74%68%63%6f%6e%74%69%6e%65%6e%74%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))
Thanks SO MUCH!!!


P.S. Mine was done at exactly 45 minutes so make sure to keep an eye on it!


WOW! This bread is so moist and absolutely delicious!  :)>>> I made this for my boyfriend last night and baked it in a bundt pan. It's so moist, kind of like pound cake but better. Needless to say, I will definitely be making this quite often!

I took other people's advice and used half a cup of apple sauce (maybe a little more). Before I mixed everything together, I blended the bananas, peanut butter, and soy milk together in my handy dandy magic bullet until it was smooth. I also made the icing, which really completed it, but I can tell it would still be great without it.

Seriously you guys, you need to try this!!!


I have wanted to make this for a while.  I finally did and it is really good.  I skipped the frosting.  I added 2/3 cup applesauce and a full cup of peanut butter, and a teaspoon of salt.  It is really moist and I think could have used more salt to make the flavors more apparent.  I will definitally make this again, I will be eating it all day!!!


This recipe is a keeper! I made loaves for everyone in my family as Christmas presents, and they all loved it. I used all whole wheat flour, turbinado sugar in place of the white sugar, all natural peanut butter, and a little extra applesauce to ensure it was moist enough with the whole wheat flour. It came out so moist and delicious! I will definitely make this again!


This is the best banana creation ever. I think I shall never again be able to make anything else with bananas. So delicious!


Ok....first of all, I finally tasted one!!  :)>>>  So moist and tasty and...oh my. I am most definately making these again!! Also, I posted a picture with the "frosting". Ok, mine came out more like a candy coating. But I'm actually glad it did. It was very unique and reminded me of my candy making days. I will enjoy giving these little gifts out. Now, since my little muffins were 31 in total I decided to dou6le the frosting recipe. And it took everything I had in me to not add carob powder to the mix. But the color was so beautiful, I just left it alone...sort of. I did vanilla and coconut extract. And instead of soy milk I used my Silk Nog. Now, I only used the minimum 1 TBS of soy milk that the recipe calls for. I didn't use any additional, and here's what turned into a soft, spreadable long as it stayed warm. So I worked quickly and put a small dollup on each muffin. Then with my finger tips, I spread the "peanut butter candy shell" over the top of the muffin (like gently kneading dough). This was enough to cover 29 muffins (all except 2).



Log in or register to post comments