Peanut butter 'n' banana bread
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour, all-purpose |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar, packed |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cinnamon |
| 1 | cup | Bananas, mashed |
| 1 | cup | Milk |
| ¼ | cup | Chunky peanut butter |
| 3 | tablespoons | Oil |
| 1 | teaspoon | Vanilla |
| 1 | each | Egg, slightly beaten |
| 1 | cup | Milk chocolate pieces, (6oz pkage) |
| 1 | each | Peanut Butter Frosting follows |
Directions
In a large mixing bowl stir together flour, sugar, baking powder, salt, and cinnamon. Another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring till combined. Stir in chocolate pieces. Pour batter into two greased loaf pans. Bake in a 350 oven for 50 to 55 minutes or till wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with crushed peanuts and miniature semi-sweet chocolate pieces. Slice to serve. Peanut Butter Frosting: In a small saucepan melt 3 tablespoons chunky peanut butter and 2 tablespoons butter. Remove from heat; stir in 1 cup sifted powder sugar and 1 teaspoon vanilla. Stir in 1 tablespoon milk. Add more milk, if necessary, till of spreading consistency.
Makes about ½ cup.
Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 11-29-94