Peanut Butter Chocolate Chip Banana Bread

This makes a very moist and light bread, almost cake-like, despite using wheat flour. Full disclosure, I didn’t have bananas on-hand, so I subsituted 1 cup of prune whip for the 2 ripe bananas. It turned out amazing! You don’t tast the prune, other than the added fruit sugar sweetness, but it adds the same moisture and acid you would get from the bananas. I also used natural smooth peanut butter instead of crunchy and larger “mini-kiss” style chocolate chips. I’ll try it with the bananas next time because I do like the taste combo of chocolate, banana, and peanut butter.

i made it in to muffins .Awsome

This is a wonderful recipe. When I followed the recipe as is the bread/cake was moist and perfectly sweet. When used keto flour; monk fruit; Pb fit and a boat load of sugar free chocolate chips and chopped peanuts it was divine!

Delicious! Used half a/p flour and half white wheat flour, applesauce for the oil, and a 1/2 cup brown sugar. I will certainly make again but with less chocolate chips.

I have been making this for years. I originally found the Recipe in Vegetarian times. I like to make this batter into muffins, because they are pre-portioned and pack easily into lunches and make a great grab and go breakfast. bake the muffins for about 20 minutes. To make the muffins look really professional (great for bake sales), sprinkle chopped peanuts, mini chocolate chips or both onto the top of the muffins before baking. To make the muffins look

I have made this bread several times and learned that you must follow the recipe exactly. I tried adding more chocolate chips once and that was a mistake. My boyfriend and the guys at his firehouse love it when I make this for them.

Used a different nut butter instead of the peanut butter, coconut oil instead of the regular one, and maple syrup instead of sugar. Came out delicious!

These were good but like others said, you can’t really taste the Peanut Butter. I made mine into muffins and cooked for about 25 minutes. Overall, they taste great!

I had pretty high hopes for this recipe going in – whole wheat flour, yogurt as the primary fat/acid, and a relatively reasonable amount of added sugar. Let’s just say, it did not disappoint! Definitely moist and flavorful, and I don’t think anyone would have known it was whole wheat flour unless I told them! A great balance of great flavors. The one change I made was to substitute the vegetable oil for applesauce, which is pretty normal for us when the oil seems to be there just for extra liquid.

I made a triple recipe (use portions tool on here so easy) and it made about 24 large muffins. I used sour cream instead of yogurt and vegetable oil instead of canola — baked about 25 minutes and they came out amazing!

OMG . . . so good . .. I used 2 smaller “Daddio” pans available on Amazon instead of baking one big loaf, so baked 10 less minutes. Great twist on regular banana bread! Baked as is, except substituted sour cream because I did not have yogurt.

Delicious can’t wait to make it again thanks for the recipe?

This turns out great! I have made it a few times, and gradually found these changes work for me: – extra banana – sweetened PB (I never have unsweetened!) – half the brown sugar – coconut oil, melted, instead of canola – add 1 cup quick oats – leave batter in fridge overnight for grains to absorb moisture (much lighter muffins!)

This quick bread was super easy to put together and resulted in a beautiful crunch on the outside and just the right moisture on the inside. I had to substitute sunflower butter for the peanut butter because of an allergy and substituted dark chocolate chips for the semi-sweet, since that is what I had on hand. The dark chocolate chips definitely overpowered the banana flavor, so next time I will try to make sure I have the semi-sweet chips on hand.

I made this recipe and it is delicious! I made one following the recipe and one with a few small changes. i used 1/2c creamy peanut butter, 1/4 cup sour cream instead of yogurt (all I had), added 1 tsp vanilla. you can get away with using less sugar but I don’t recommend it. I also used mini choc chips (and only 1/3 cup) as I didn’t want the chocolate to take over the other flavors.

This was absolutely decadent and delicious. The recipe is also versatile enough to be modified to suit your tastes. I’m on a low sodium diet – so used zero sodium baking powder and soda and added no salt. My peanut butter was all natural no salt added. Per other reviewers suggestions, I added a teaspoon of vanilla, half a teaspoon of cinnamon, and half a cup chopped pecans, I also soaked half a cup of raisins in warm water for 10 minutes, strained and added them as well. The banana, peanut butter, raisin, chocolate pecan mix complimented each other superbly and I’m going to have a difficult time not eating this all at once 😀

These are absolutely the BEST things I’ve made in a long time!!! I will be waning these a lot more!! I only have vanilla yoghurt so used that and added more peanut butter. These are extremely moist and the flavours mix perfect!!

This was so good! I used regular crunchy peanut butter and low-fat yogurt, and added 1 tsp of vanilla; it came out so moist and flavorful. I’ll be making this again 🙂

The only change I made was to add 3/4 Cup of toasted walnuts, otherwise followed recipe exactly. It came out great! Simple and delicious, I will be making this again, probably many many times. Yum! Thanks for an easy recipe that will be much enjoyed by my family.

Very good and moist, used 1/2 cup chocolate mini chips; may cut down on sugar a bit next time.

Delicious! I didn’t have yogurt, so used sweetened condensed milk. Only had one banana so threw in a handful of craisins. Otherwise followed the recipe. It’s a little sweet because of my changes I think. I will make it again, cut back on sugar, and add nuts. But it’s so fast and easy which I like. I just did it all in my stand mixer bowl, and it turned out fine.