Peanut Butter Banana Bread

Not to inundate you with banana/peanut butter recipes, but this will be the last one for a while. Hopefully.

Remember my Dad’s Favorite Marble-Chocolate Banana Bread from forever ago?! Well, it happens to be my favorite too, and it’s one of the few recipes that I repeat time and time again. I had a brilliant idea when I spotted the Reese’s peanut butter chips in my pantry, begging to be used: substitute the chocolate chips for peanut butter chips in this beloved Cooking Light recipe.

I wasn’t sure how it would turn out, but I pleasantly surprised by the results of my switcheroo. A few things to  note: the presentation doesn’t hold a candle to the original version because obviously the colors blend together, so no marbling occurs. But by swirling the peanut butter chips throughout, it still yields a moist banana bread that was laced with subtle peanut butter surprises. Which brings me to my next point…just like the chocolate in the chocolate banana bread, the peanut butter truly is subtle. Don’t expect a pb explosion – it’s just a hint of salty peanuty flavor. Whether you like this new recipe, or prefer the original version, either way, I assure you, you cannot go wrong!

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Peanut Butter Banana Bread

What You Need

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/2 cup egg substitute
  • 1/3 cup plain low-fat yogurt
  • 1/2 cup peanut butter chips chips
  • Cooking spray

What To Do

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
  4. Place peanut butter chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to peanut butter chips, stirring until well combined. Spoon peanut butter batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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