Peanut Butter Chocolate Chip Bread Food

CHOCOLATE CHIP PEANUT BUTTER BREAD

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with nonstick spray or softened butter.
• Whisk dry ingredients and chocolate chips together in a large bowl.
• In another large bowl, whisk oil and sugar until combined.
• Add egg and yolk, one at a time, plus vanilla, whisking after each addition, to oil and sugar mixture.
• Add peanut butter and milk and whisk again.
• Add dry ingredients and fold gently to combine with a flexible spatula.
• Transfer batter to prepared pan, smoothing top, if necessary.
• Bake for 50 to 55 minutes, rotating at halfway point. The bread is ready when a cake tester comes out with a moist crumb or two.
• Cool bread in pan on a cooling rack for 10 minutes. Then remove bread from pan to cool completely-or don't and enjoy a slice while the chocolate is still melty and soft.
• The bread will keep on counter wrapped in plastic wrap for up to three days and may even be better on day two.

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.

PEANUT BUTTER CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350F degrees. Line a 9x5 inch loaf pan with parchment paper or grease and flour. Set aside.
• In a large bowl using a stand or hand-held electric mixer, cream together the peanut butter and brown sugar on medium speed until well combined and no sugar lumps remain. Add in the eggs and vanilla and continue mixing until combined.
• In a separate medium sized bowl, whisk together the flour, baking powder and salt. Then in a large liquid measuring cup add the yogurt and milk, then stir or whisk them together. With the mixer on low speed, add in about 1/2 of the flour mixture followed by 1/2 of the milk & yogurt mixture. Turn off the mixer and scrape down the sides of your bowl as needed. Once combined, repeat with the rest of the flour mixture and wet ingredients. Be careful not to overmix. Finally, turn off the mixer and stir in the chocolate chips using a large wooden spoon or rubber spatula.
• Pour or spoon the batter into your prepared loaf pan and sprinkle the top with chocolate chips if desired. Bake for 50-60 minutes. When the loaf is ready, an inserted toothpick should come out clean or with a crumbs. Check the loaf around 45 minutes, and if the top is getting too browned tent a piece of aluminium foil over the top of the pan. Once finished cooking, allow the loaf to cool completely before cutting in.

CHOCOLATE PEANUT BUTTER BANANA BREAD

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
• Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
• For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
• Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.

PEANUT BUTTER BANANA BREAD W/CHOCOLATE CHIPS AND PB FROSTING

Steps:

• Preheat oven to 350 degrees.
• In medium bowl, combine first 4 ingredients until well mixed. Set aside.
• In large mixer bowl, add bananas squishing into bowl with hands. Consistency preferred is medium lumps but not fully mashed. Add milk, peanut butter, sugars, egg, oil, and vanilla. Beat until mixed. Scrape sides and bottom of bowl.
• Slowly beat in flour mixture until just combined and all is moist. Mix in mini chocolate chips.
• Grease bottoms only of two 8″ x 4″ loaf pans.
• Pour batter into pans dividing evenly. Pop into the oven and bake for 55-60 minutes or until tests done.
• Let cool in pans 10 minutes. Loosen edges all the way around with a knife, and turn out onto a cooling rack to fully cool.
• When cooled completely, tightly wrap in plastic wrap and chill overnight in fridge.
• The next day, make the icing.
• Melt peanut butter and butter in saucepan, remove from heat and stir in powdered sugar, milk and vanilla.
• Spread over loaves and garnish with chopped peanuts and more mini chocolate chips.

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.

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.

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 BREAD

Steps:

• Preheat oven to 350°.
• In bowl sift together flour, baking powder, baking soda and salt.
• In large bowl with an electric mixer, cream the butters and brown sugar; beat in eggs 1 at a time.
• Beat in buttermilk. Beat mixture until it is combined well; add flour mixture.
• Beat batter just until combined. Stir in chocolate chips.
• Divide batter among 5 buttered and floured loaf pans, 5 3/4x3 1/4x 2 inches.
• Bake in middle of oven for 40 to 45 minutes, or until a toothpick comes out clean.
• Remove breads from pans; let them cool right sides up on wire rack.
• Keep bread wrapped well in plastic wrap and foil, chilled 1 week or freeze 1 month.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350°F; spray three 4x8 loaf pans with non-stick spray.
• In a small bowl, mash bananas; set aside.
• In a medium bowl, mix together flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together margarine, Crisco and sugars. Beat in eggs and vanilla.
• Slowly add flour mixture.
• Add bananas and mix thoroughly.
• Mix in chocolate chips by hand.
• Pour half of the batter into the three pans. Add 1/2 cup of peanut butter per pan, evenly distributing over the top of the batter. Top with remaining batter and bake for 45-55 minutes.
• Let cool in pans on wire racks for 15 minutes before removing. Then cool completely on wire racks.