Post by Loupy on Jul 18, 2013 18:05:25 GMT -7
Peanut Butter-Banana Bread with Chocolate Chips
From Easycooking @ www.divyascookbook.com/
Recipe source - Brown Eyed Baker
Ingredients
1 cup All purpose flour
little less than 1/2 tsp Baking soda
1/2 tsp Salt
1 big mashed Banana
1/4 cup Creamy Peanut Butter
1/2 cup Sugar
1/4 cup Buttermilk
1/8 cup Oil
1 Egg
1 tsp Vanilla extract
1/2 cup Chocolate chips
Method
Preheat oven to 350 F/180 C.
Grease and line a loaf pan.
In a large bowl, whisk together the flour, baking soda and salt,set aside.
In a separate large bowl, whisk together the banana, peanut butter, sugar, buttermilk, oil,egg and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour.
Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer.
Bake for 45-55 minutes or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs.
Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
The cooled bread should be wrapped tightly in plastic wrap.
Can be stored at room temperature for up to 5 days.
From Easycooking @ www.divyascookbook.com/
Recipe source - Brown Eyed Baker
Ingredients
1 cup All purpose flour
little less than 1/2 tsp Baking soda
1/2 tsp Salt
1 big mashed Banana
1/4 cup Creamy Peanut Butter
1/2 cup Sugar
1/4 cup Buttermilk
1/8 cup Oil
1 Egg
1 tsp Vanilla extract
1/2 cup Chocolate chips
Method
Preheat oven to 350 F/180 C.
Grease and line a loaf pan.
In a large bowl, whisk together the flour, baking soda and salt,set aside.
In a separate large bowl, whisk together the banana, peanut butter, sugar, buttermilk, oil,egg and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour.
Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer.
Bake for 45-55 minutes or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs.
Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
The cooled bread should be wrapped tightly in plastic wrap.
Can be stored at room temperature for up to 5 days.
