Peanut Butter Chocolate Chip Banana Bread Food

PEANUT BUTTER-CHOCOLATE CHIP BANANA BREAD

Steps:

• In a large bowl stir together flour, sugars, baking powder, salt, and cinnamon.
• In another bowl combine mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Stir in chocolate chips.
• Pour batter into two greased loaf pans.
• Bake at 350 F for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x5-inch loaf pan with cooking spray.
• Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
• Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
• Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
• Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

PEANUT BUTTER BANANA BREAD

Steps:

• For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
• Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
• Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps).
• Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)
• For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Lightly grease a 5x9 in. loaf pan.
• 3. In a large mixing bowl, cream together butter, sugar, and brown sugar.
• 4. Add eggs one at a time and beat well.
• 5. Add peanut butter, bananas and cream together.
• 6. Combine flour, baking soda, and salt and slowly beat into wet mixture.
• 7. Stir in chocolate chips and pour into prepared pan.
• 8. Bake at 325 degrees for 70 minutes or until a tooth pick inserted in center of loaf, comes out clean. Remove to a wire rack and cool.

PEANUT-CHIP BANANA BREAD

Steps:

• In a bowl, combine the first six ingredients. Combine bananas, milk, peanut butter, egg, oil and vanilla; mix well. Stir into dry ingredients just until combined. Add chocolate chips. Spoon into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. When completely cooled, wrap each loaf in foil and refrigerate overnight. The next day, melt peanut butter and butter in a small saucepan; remove from the heat. Stir in confectioners' sugar, milk and vanilla. Frost loaves; sprinkle with nuts and chocolate chips.

REESE'S PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees.
• Line loaf pan with foil (makes clean up much easier).
• In a bowl combine flour, baking soda, cinnamon, nutmeg, and salt.
• In a separate bowl, cream together butter and brown sugar.
• Stir in eggs, vanilla, and mashed bananas until well blended.
• Stir chips into wet mixture.
• Stir banana mixture into flour mixture; stir by hand until it is mostly mixed. (This is important. Do not over-mix, or it will be dry and rubbery! It's ok to see flour spots here and there in the batter.).
• Pour batter into loaf pan. Bake in oven for about 45 minutes (I only have one loaf pan so cooking time might vary if cooking two loaves at once).
• Let bread cool for about 10 minutes, then remove from pan and let cool on wire rack.

GLUTEN FREE CHOCOLATE PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350.
• Grease (2) 9x5 non-stick loaf pans.
• Cream together butter, eggs, vanilla peanut butter, applesauce, bananas and Sugar.
• In a separate bowl combine flour, baking powder, baking soda, xanthan gum, salt and baking cocoa.
• Gradually add the dry ingredients to the wet ingredients, mix/stir until smooth (batter will be a little thick).
• Spoon batter into greased loaf pans; Bake at 350 for 50-60 minutes until a knife inserted into it comes out clean. Let cool 10 minutes and remove from loaf pans and cool.
• ** Can be made egg free buy substituting an egg replacer or using more applesauce.
• *** try adding your favorite things like chocolate chips, nuts or raisins. And top with brown sugar before baking.

CHOCOLATY PEANUT BUTTER BANANA BREAD

Steps:

• 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.

PEANUT BUTTER & DARK CHOCOLATE BANANA BREAD

Steps:

• Mix the caster sugar with the flour in a bowl until you are left with a smooth and consistent butter sugar mix, with minimal lumps. Pre-heat the oven to 180c.
• Beat the eggs in a separate bowl, adding to the butter sugar mix with the flour and mix all the ingredients together.
• In another bowl, mush two bananas until smooth, add the peanut butter (and Nutella if you're substituting for the dark chocolate chunks). Mix until smooth and add to the butter-flour-eggs mix.
• Add the baking powder to the mix and stir until smooth.
• Prep your cake tin with butter, spreading around the tin to act as a glue. Next, add greaseproof paper and apply more butter inside to stop the mix from sticking after the bake.
• Add the batter, making sure you get all of it into the tin. In a grid-like manner, add squares of your dark chocolate and submerge just below the surface so that they're only just visible. This will mean that they're gooey and in the middle of the cake once baked.
• Slice the last banana and add to the top of the mix in the tin on top of the chocolate grid. Sprinkle brown sugar on top and place in the middle of the oven.
• Leave to bake for 30-35 minutes. Do not open the oven during baking as it may sink. Keep an eye on it to ensure it's not burning. Leave to rest for an hour after baking, then remove from the tin to air for another 30. Slice and enjoy!

CHOCOLATE CHIP-PEANUT BUTTER BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 5-inch loaf pan.
• Into a large bowl, sift the flour, baking powder and salt. Stir in the chocolate chips Make a well in the dry ingredients and set aside.
• In another bowl, with the electric mixer beat the peanut butter, sugar, egg, milk, and vanilla. Pour these wet ingredients into the well and lightly stir with a fork until combined.
• Combine the crumb topping ingredients in a small bowl. Reserve.
• Spoon 1/2 of the batter into the prepared pan. Smooth the top, then sprinkle with 1/2 of the crumb mixture. Spoon over the remaining batter, smoothing it out, and sprinkle with the remaining crumb mixture. With a round bladed knife draw through mixture to marbelize lightly.
• Bake 50-55 minutes. Tester should come out moist with no uncooked crumbs. Cool on a rack 25 minutes then turn out carefully, top side up. When completely cool, wrap in foil and keep a day before serving.