Tag Archives: banana bread

Peanut Butter-Chocolate Chip Banana Bread

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with , , , ,

Peanut Butter-Chocolate Chip Banana Bread

Trying to decide the best way to describe this banana bread, and my husband says that YUM pretty much sums it up. As if perfectly moist, sweet, banana bread wasn’t yummy enough, adding peanut butter and chocolate chips takes it to a whole new level. Serve it slightly warm and enjoy every gooey, peanut buttery, chocolatey, banana bite!

Peanut Butter- Chocolate Chip Banana Bread

Ingredients:

1/3 cup melted butter
4 ripe mashed bananas
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch salt
1 1/2 cups all-purpose flour
1/2 cup chopped toasted walnuts
3/4 cup Reese’s peanut butter chips
3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F.

Spray a  9 x 5 loaf pan with cooking spray (Pam).

In a large mixing bowl, use a heavy duty spoon or spatula to combine butter with the mashed bananas. Fold in sugar, egg and vanilla. Add baking soda and salt and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped walnuts, peanut butter and semi-sweet chocolate chips. Spread evenly in loaf pan,  Bake for 50 minutes. Cool in pan for 5 minutes then remove and move to a wire rack. Slice while still slightly warm and enjoy!

Peanut Butter-Chocolate Chip Banana Bread 2

Zucchini Banana-Nut Bread

Posted by Brenda K. Agresta in Loaf Cakes and Breads and tagged with , , , ,

Zucchini Banana Bread

It’s the last hurrah for zucchini from my garden so I’ve paired it up with sweet, ripe bananas for another fabulous variation on this moist and delicious snack bread.

Zucchini Banana-Nut Bread

adapted from recipe by Averie Cooks

You will need:

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup applesauce
  • 1/4 cup granulated sugar
  • 1/4 cup  sour cream
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • pinch salt
  • 1 cup grated zucchini (about 1 large or 2 small)
  • 1 cup mashed ripe bananas (about 2 medium-large bananas)
  • 1/2  cup chopped toasted walnut

Preheat oven to 350F. Spray one 9×5-inch loaf pan or two 8x4x2 inch loaf pans with Pam for baking; set aside.

Toast walnuts in a dry sauté pan over low heat. Stir often 4-5 minutes, being careful not to burn.

Grate zucchini, place in colander and squeeze out most of the liquid.

Add first 6 ingredients to a large mixing bowl. Whisk well to combine.

Next, add flour, baking powder, cinnamon, soda and salt. Carefully fold or stir just until combined.

Fold in mashed bananas, zucchini and toasted walnuts.

Pour batter into prepared pans.

Bake for 40- 50 minutes for 8×4 pans; 50-60 minutes for 9×5 pan. Baking times always vary due to differences in moisture content of the zucchini and bananas and accuracy of oven temperature so watch your bread and check for doneness.

Cool in pans for 10-15 minutes, then remove from pans and finish cooling on a wire rack. Bread is best if eaten in a couple of days. Save a loaf for later by wrapping in cellophane, then foil and freeze. Thaw and warm slices in the microwave.

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