Chocolate Peanut Butter Banana Bread Recipes

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.

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.

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.