Years ago when I was newly married, I was in charge of a big event at my church and had some women over for a planning meeting. I thought it would be nice to serve a little treat and so the morning of the meeting I attempted this recipe. The bread smelled so good, I was excited to offer it to my guest, but when I went to cut slices it crumbled into a big fat mess! The ladies were gracious and kind enough to eat a few crumbles and tell me how tasty it was, but I was embarrassed! I remember thinking that the flavor really was great, so all this time, I have hung onto the recipe thinking I would try it again. I finally got around to my ‘re do’ and I am so glad that I did! This time around, I was very careful so avoid anything that would produce crumbly results. I carefully spooned the flour into a measuring cup instead of scooping. Scooping the flour can cause it compress and you actually end up with more than you should. I also was careful about not letting it over bake. The results were WONDERFUL! The same excellent flavor that I remember without the crumbly texture! We are big fans of Peanut Butter and Chocolate at my house, so this was a huge hit! I even brought a few mini loaves to friends. I am so glad I held onto the recipe and gave it another chance:)
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Peanut Butter and Chocolate Banana Bread
submitted by Melanie~The Sisters Cafe
2 c all purpose flour
1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 c milk chocolate morsels, divided ( actually I used 3/4 morsels inside and 1/4 cup minis for on top)
Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In the bowl of your stand mixer or in another large bowl if making by hand combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.
Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack cool completely. Cut into slices using a serrated bread knife.
Yield 1 loaf 12 servings
Recipe Source: adapted from a pampered chef recipe given to me by a friend
This post was sponsored by Frigidaire.