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My review
Peanut Butter Chocolate Chip Banana Bread
QueenCook
"This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!"
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Ingredients
1 h 55 m servings 201 calsOriginal recipe yields 12 servings (1 9x5-inch loaf)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 201 calories; 8.7 g fat; 29.4 g carbohydrates; 4.4 g protein; 16 mg cholesterol; 182 mg sodium. Full nutrition
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Reviews
Read all reviews 6587 Ratings
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Most helpful positive review
7/31/2012
I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, ...
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7/31/2012
I followed this recipe exact, only adding a teaspoon of pure vanilla extract and using mini-chocolate chips. I made muffins out of this recipe instead of one big loaf. I did not get 12 muffins, ...
4/27/2012
This was amazing! I just loved it. I made mine with 1/2 cup of white sugar and 1/4 cup of brown sugar because that's all the brown sugar I had. Also, I didn't have the yogurt so I used what I ha...
4/18/2012
This was yummy!! I doubled the recipe and used whole wheat pastry flour, creamy peanut butter and one extra banana. It turned out very moist, hubby loved it. I will definitely make this again.
9/28/2012
These were the best muffins we've ever eaten. My husband asked me if I was sure they were good for us! Have never left a review before, but just had to leave my comments for these. The only p...
6/10/2013
I didn't have chocolate chips, so I added a large box of instant chocolate pudding & pie filling and cut the flour down to 3/4 c. I also substituted 1 tbs butter for the oil. Everything else I...
2/14/2013
Our absolute favorite way to use old bananas. Have made this now with sour cream and with yogurt. Sour cream is by far the winner. We also use less sugar (about 1/2C of brown sugar) and I substi...
8/5/2012
Very good recipe, unfortunately I could not taste the peanut butter. The bread tasted great anyway and my guests gobbled it up.
11/20/2012
Amazing! I didn't have plain fat-free yogurt so used fat-free greek yogurt instead. I ran out of whole wheat flour so used half all purpose flour and that batch came out even better! So good, ...