Do you like Banana Bread? I do. I think most people do. How about Banana Bread with Chocolate Chips in it? Yes? Me, too. How about Banana Bread with Chocolate Chips in it and –wait for it—- Peanut Butter? WOW! Do I have your attention now? Well, this recipe certainly grabbed my attention, and I only found it because I cleaned my bookcase. There fallen down behind several bigger books was an old issue of Taste of Home magazine, March, 2009.
I knew when I found it that I must have kept it because of some recipe that appealed to me. Sure enough, the turned down page indicated bread recipes that had won a contest. ( 12 of them!) They all looked so good, it would have been a hard decision which to make first except that I had two ripe bananas, and all the other ingredients on hand, so that was the decision maker.
The smell of this bread baking is heavenly and anyone at home when you make it will come running to find out what smells so good and when they can have some. It has a layer of crumb topping and melted chocolate chips in the middle, and more crumbs on top. Every bite is scrumptious! The recipe makes 2 loaves; 8 inch x 4 inch pans.
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 pkg. ( 8 0z. ) cream cheese softened. 1/3 less fat is OK
- 1 1/4 cup sugar
- 2 eggs
- 1 cup mashed ripe banana
- 1 teaspoon vanilla
- 2 1/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cup semisweet chocolate chips
- In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the peanut butter, and using a fork, mix in to form a crumbly mixture. Set aside.
- In a large bowl cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; Stir into creamed mixture just till moistened.
- Divide half the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with the chocolate chips. Repeat layers of batter and topping.
- Bake at 350 degrees for 45-55 minutes or until a tester inserted near the center comes out clean. Cool for about 10 minutes before removing from pans to wire racks to finish cooling.
From My Experience: If you do not have the exact pan size, go a little bigger rather than smaller because this is a fairly large recipe and pans will be full. Also use more than half the crumb topping in the center of the breads, and less for the crumb topping. I split mine in half as directed and as the bread rose in the oven the crumbs fell off and burned on the oven floor. More crumbs fell off as I tried to get the breads out of the pans. Finally, I would suggest using mini chocolate chips so they melt during baking. My chips were the large size and they remained whole instead of melting . Everything tasted wonderful, but these were the problems I encountered.
SOURCE: Taste of Home magazine, March, 2009