Recipe courtesy of The Kitchen
Chocolate Peanut Butter Banana Bread
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- Level: Easy
- Total: 1 hr 45 min (includes cooling and setting times)
- Active: 15 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 337
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 212 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling and setting times)
- Active: 15 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 337
- Total Fat
- 20 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 212 mg
Ingredients
Banana Bread:
Peanut Butter Glaze:
Directions
- For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
- Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
- For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
- Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.
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