Breakfast / Brunch
Peanut Butter Banana Bread with Chocolate Chips
For all the banana bread lovers out there, these peanut butter banana quick breads are for you. Adding crunchy peanut butter and chocolate chips makes them incredibly moist and delicious. Plus they’re easy — a food processor does most of the work. For the most intense banana flavor, the bananas must be really ripe — you should be able to smell their sweet fragrance.
FOR THE BREAD, PURÉE:
FOR THE GLAZE, HEAT:
Test Kitchen Tip
Use this recipe to make one 9×5-inch loaf of bread. Bake it 11/4–11/2 hours.
Preheat oven to 350°. Coat three 6×3×2-inch loaf pans with nonstick spray.
For the bread, purée bananas, sugar, peanut butter, eggs, oil, sour cream, and vanilla in a food processor; transfer to a large bowl.
Whisk together flour, baking soda, salt, and cinnamon and fold into banana mixture along with 1 cup chocolate chips. Divide batter among prepared pans; bake until a toothpick inserted in the centers comes out clean, 45–50 minutes. Transfer loaves to a rack and let cool in pans, 10 minutes. Turn out loaves and let cool completely.
For the glaze, melt ⅓ cup chocolate chips with cream, butter, and corn syrup in a microwave; whisk until smooth. Drizzle glaze over loaves.
A food processor works well to quickly mash the bananas while puréeing the batter as well.
Fold the dry ingredients into the wet, but don’t overmix or the loaves will be tough and full of holes.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 5g 25%
Cholesterol 20mg 6%
Sodium 230mg 9%
Carbs 36g 12%
*Percent Daily Values are based on a 2,000 calorie diet.