Peanut Butter Chocolate Chip Banana Bread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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! Ingredients:
cooking spray |
1 cup whole wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 ripe bananas, mashed |
1/3 cup unsweetened crunchy peanut butter |
3/4 cup brown sugar |
1/4 cup plain fat-free yogurt |
1 large egg |
1 tablespoon canola oil |
3/4 cup semisweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a 9x5-inch loaf pan with cooking spray.
3. Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
4. Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
5. Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
6. Spoon batter into the prepared loaf pan.
7. 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.
8. Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.
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