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Peanut Butter/Banana/Chocolate Chip Bread Recipe

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This recipe for Peanut Butter/Banana/Chocolate Chip Bread, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Hayes
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon

1 c. ripe, mashed bananas, approx. 2
1c. milk
3/4 c. chunky peanut butter
3 tbsp. cooking oil
1 tsp. vanilla
1 egg, slightly beaten
1 6 oz. bag of milk chocolate chips, approx. 1 c.

Directions:
Directions:
Stir flour, sugar, baking powder, salt, cinnamon in large mixing bowl. In another bowl, put in the mashed bananas, milk, peanut butter, cooking oil, vanilla, and egg. Gradually stir the flour mixture into this bowl, making sure it is mixed well. Then add the chocolate chips into the bowl and mix. Pour the batter into 8" x 4" x2" greased pans. Bake at 350 for 50-55 min (until toothpick comes out clean). Be careful not to overcook, however, or bread will be too dry.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 hr -- 1 1/2 hr.
Personal Notes:
Personal Notes:
My grandma (Webb) used to make banana/chocolate chip muffins for my cousins and I during our summer and Christmas visits. Then, about the time I started college, she made this bread which included my favorite ingredient, peanut butter. She made it for me for almost every weekend visit during college, and she continues to make it for me post-college. It is still my staple food for our annual Christmas visits, much too her chagrin (she would rather see me eat real meals, meat, etc., but I'm a picky eater).

When making this myself, I often double the recipe. I also like to use slightly less chocolate chips than the recipe calls for. I have also made it with regular peanut butter and with semi-sweet chocolate chips, and of course, use whatever size of pans you may have. Despite these small variations I have tried, the recipe is really best as written (the chunky peanut butter really makes a difference). Just make sure the batter is mixed well and that you keep the bread covered when storing to maintain its moisture.

 

 

 

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