Peanut Butter Chocolate Chip Banana Bread & Pumpkin Chocolate Chip Banana Bread!!

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I love making banana breads! They are versatile, can be made healthier at no expense to the flavor or texture, freeze well, and are moist & delicious!
Since I make banana breads so often, I decided to start experimenting more with varieties. On the left below is a Peanut Butter Chocolate Chip Banana Bread, and on the right is a Pumpkin Chocolate Chip Banana Bread!
Both are whole wheat, contain no butter or oil, and are reduced sugar!!
I made two mini loaves and one big loaf of each kind. Some of them I gave to people as gifts, some I brought into work, and the rest I kept for me and my roommates to have for breakfast!

I am so pleased with how they came out! Moist, tasty, flavorful, chocolatey!

And now, for the recipes!
Peanut Butter Chocolate Chip Banana Bread!
Ingredients:
2 cups whole wheat flour
1 T baking powder (I know, it seems like a lot. You’re reading right though– 1 Tablespoon)
1/2 tsp salt
1/4 cup applesauce
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup creamy peanut butter
1 cup ripe banana, mashed (about 2)
2 eggs (slightly beaten)
1 tsp vanilla extract
1 cup milk (I actually used soy milk)
6-10oz chocolate chips (I use mini ones!)
Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.
2) In a small bowl whisk together the flour, baking powder, and salt.
3) In a separate large bowl, combine the applesauce, sugars, peanut butter, and banana. Stir until combined. Beat in eggs. Pour in milk and vanilla. Then, add the flour mixture. Mix just until combined. Gently stir in chocolate chips.
4) Pour batter into loaf pan and spread evenly. Bake for 45-60 minutes or until cooked through (the center should spring back when pressed lightly with your finger).
5) Cool in loaf pan on a wire rack for 10 minutes, then remove from pan and cool completely.

Pumpkin Chocolate Chip Banana Bread
Ingredients:
1 3/4 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 15oz can pumpkin puree (NOT pumpkin pie filling)
3/4 cup sugar
1 cup mashed banana (about 2)
1 tsp vanilla extract
2 eggs (slightly beaten)
6-10oz chocolate chips (I use minis!)
Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.
2) In a small bowl whisk together the flour, baking soda, and salt.
3) In a separate large bowl, combine the pumpkin, sugars, banana, and vanilla. Add eggs and stir until well combined. Then, add the flour mixture. Mix just until combined. Gently stir in chocolate chips.
4) Pour batter into loaf pan and spread evenly. Bake for 45-60 minutes or until cooked through (the center should spring back when pressed lightly with your finger).
5) Cool in loaf pan on a wire rack for 10 minutes, then remove from pan and cool completely.
Enjoy for breakfast, snack or dessert!!

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