Peanut Butter Chocolate Banana Bread Recipe

You just have to try this Peanut Butter Chocolate Banana Bread.
As my daughter loves to try different flavor combinations with banana bread, she took our family’s favorite Banana Bread recipe and substituted peanut butter for half of the butter requirement. To be honest, the real reason she made the substitution is because she loves peanut butter! To top it off, chocolate chips were also added. What could be a better flavor combination than bananas, peanut butter, and chocolate banana bread?
Did you know that Peanut butter is a good butter substitute in baking to help lower the cholesterol?

  • 1/2 cup butter, room temperature
  • 3/4 cup creamy or crunchy peanut butter (your choice)
  • 2 cups granulated sugar
  • 4 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 6 very ripe bananas, mashed (preferably overripe)*
  • 1 1/2 cups semi-sweet Chocolate chips
  1. Preheat oven to 350 degrees F. Grease two (2) 9x5-inch loaf pans.
  2. In a large bowl, cream butter, peanut butter, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift in flour, baking powder, baking soda, and salt; stir until dry ingredients are moistened. Fold in bananas.
  3. Reserve 1/4 cup chocolate chips; set aside.
  4. Gently fold the remaining chocolate chips into the banana bread batter. Pour the batter into the prepared bread pans filling about 3/4 full (as bread will rise during baking). Sprinkle the top of the loaves with the reserved 1/4 cup chocolate chips (this add a nice look to the finished loaves).
  5. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.  NOTE: Be sure and poke the toothpick to the center of the loaf.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature of the bread should be at 200 degrees F. when done.
  6. Remove from oven and cool on a wire rack 10 minutes; remove from pan.  Cool completely before slicing.
  7. Storage:  Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil.  May be frozen for longer storage.  After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
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