Thursday, November 18, 2010

Remember your younger days when you ate peanut butter and banana sandwiches, or
maybe you preferred peanut butter toast sprinkled with chocolate chips. This is a bread for those who want all three!

Peanut-Chip Banana Bread

1-1/2 cups whole wheat flour
1 cup unbleached flour
1/2 cup sugar
1/2 cup dark brown sugar
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. cinnamon
1 cup mashed ripe bananas (2 to 3 medium)
1 cup milk
3/4 cup chunky peanut butter
1 egg
3 tbsp. vegetable oil
1 tsp. vanilla
1 cup miniature semisweet chocolate chips

3 tbsp. chunky peanut butter
2 tbsp. butter
1 cup powdered sugar
1 tbsp. milk
1 tsp. vanilla

In a mixing 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 8-in. x 2-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. Completely cool. [At this point the recipe recommends refrigerating overnight before frosting. If you have baked it the day before you need it, go ahead!]
For frosting, melt peanut butter and butter in a small saucepan; Stir in powdered sugar, milk, and vanilla. Beat until smooth, except for the chunks of peanuts:). Frost loaves. Share!

1 comment:

  1. this sounds so yummy, Mom! I'm going to make it sometime soon!