Peanut Butter 'n' Banana Bread
- In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into two greased and floured 8x4x2-inch loaf pans.
- Bake in a 350 degree F oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with finely chopped peanuts and miniature semisweet chocolate pieces. Slice to serve. Makes 2 loaves (24 slices).
From the Test Kitchen
Place foil-wrapped bread in freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or for 4 hours at room temperature before serving.
Peanut Butter Frosting
- In a small saucepan melt chunky peanut butter and margarine or butter. Remove from heat; stir in sifted powdered sugar and vanilla. Stir in milk. Add more milk, if necessary, until of spreading consistency. Makes about 1/2 cup.
Nutrition Facts (Peanut Butter 'n' Banana Bread)
- Per serving:
- 235 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 10 mg chol.,
- 190 mg sodium,
- 33 g carb.,
- 1 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet