Banana Chocolate Peanut Butter Bread
My son's favorite bread recipe. I usually make one loaf of bread and a dozen muffins with this recipe.
My son's favorite bread recipe. I usually make one loaf of bread and a dozen muffins with this recipe.
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/3 cup peanut butter
- 1 tablespoon baking powder
- 2 cup all purpose flour
- 1 cup bananas mashed ripe
- 1/3 cup lowfat milk
- 3 tablespoons canola oil or i have used applesauce
- 1 cup milk chocolate morsels or chopped bar
- 1/3 cup peanuts chopped (optional) or just use extra crunchy peanut butter
- Carbohydrate 479.330701912691 g
- Cholesterol 263.02 mg
- Fat 164.433710493429 g
- Fiber 31.741460777861 g
- Protein 76.5808518588949 g
- Saturated Fat 54.1428981059538 g
- Serving Size 1 1 Recipe (1353g)
- Sodium 26338.50600791 mg
- Sugar 447.58924113483 g
- Trans Fat 10.4574160983609 g
- Calories 3524 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray the bottom of your pan with nonstick cooking spray.
- In a mixing bowl, combine bananas, vanilla, milk, peanut butter, canola oil, and egg.
- Add sugar, flour, baking powder, and salt to the mixing bowl and mix until dry ingredients are moistened.
- Stir in chocolate and peanuts, leaving a small amount to sprinkle on top of the loaf and muffins.
- Bake 60 minutes or until a toothpick comes out clean. Usually the muffins will take a half hour to 40 minutes.
- Let cool for 10 minutes the loosen sides of the loaf with a knife and remove it rom the pan to cool completely.
Distinguishing Quick Breads from Standard Loaves
Unlike yeast-raised sandwich breads that rely on gluten networks for structural lift, quick breads depend entirely on chemical leaveners like baking powder to achieve their crumb. Achieving the correct crumb relies on folding the wet and dry components just until combined, which prevents excessive gluten development and keeps the interior tender. When the batter goes into a preheated oven set to 350 degrees Fahrenheit, the chemical reaction accelerates rapidly, producing carbon dioxide that expands within the viscous matrix of mashed bananas and peanut butter.
Adapting for Dietary Restrictions
Standard quick breads accommodate dairy-free and vegan modifications readily because the eggs primarily provide emulsion rather than heavy structural coagulation. Substitute the low-fat milk with an equivalent volume of unsweetened almond or oat milk, and swap the dairy chocolate morsels for certified dairy-free dark chocolate chunks. Canola oil serves as a neutral lipid, but melted coconut oil can replace it at a one-to-one ratio without altering the final moisture retention of the loaf.
Scaling Between Loaves and Muffins
Dividing a single batch between a standard nine-by-five-inch loaf pan and a twelve-cup muffin tin requires careful attention to thermal dynamics and bake times. Because individual muffins possess a higher surface-area-to-volume ratio than a solid loaf, they bake through in approximately thirty to forty minutes, whereas the central loaf requires a full sixty minutes until a wooden toothpick inserted into the center emerges clean.
