Description
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
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- ⅓ cup unsweetened crunchy peanut butter
- ¾ cup brown sugar
- ¼ cup plain fat-free yogurt
- 1 large egg
- 1 tablespoon canola oil
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9×5-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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins
Servings: 12