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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 32 |
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Bananas, peanut butter and chocolate chips make an irresistible combination in this moist quick bread, assures Nancy Fettig of Billings, Montana. Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 tablespoon baking powder |
3/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 cup mashed ripe bananas (2 to 3 medium) |
1 cup milk |
3/4 cup chunky peanut butter |
1 egg |
3 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1 cup (6 ounces) miniature semisweet chocolate chips |
frosting: |
3 tablespoons chunky peanut butter |
2 tablespoons butter |
1 cup confectioners' sugar |
1 tablespoon milk |
1 teaspoon vanilla extract |
chopped peanuts and additional miniature chocolate chips |
Directions:
1. In a bowl, combine the first six ingredients. Combine bananas, milk, peanut butter, egg, oil and vanilla; mix well. Stir into dry ingredients just until combined. Add chocolate chips. Spoon into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. When completely cooled, wrap each loaf in foil and refrigerate overnight. The next day, melt peanut butter and butter in a small saucepan; remove from the heat. Stir in confectioners' sugar, milk and vanilla. Frost loaves; sprinkle with nuts and chocolate chips. Yield: 2 loaves.
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