Whole Wheat Peanut Butter Banana Bread With Chocolate Chips Recipes

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WHOLE WHEAT PEANUT BUTTER-BANANA BREAD WITH CHOCOLATE CHIPS



Whole Wheat Peanut Butter-Banana Bread With Chocolate Chips image

This is so moist and delicious. It is by far the best banana bread I've ever had. I got this recipe from Vegetarian Times. I used regular crunchy peanut butter and decreased the sugar a little bit. It worked fine, but as a general rule, it really is better to buy the all-natural kind with no trans-fat and no added sugar.

Provided by Prose

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup whole wheat pastry flour
3/4 cup light brown sugar or 3/4 cup raw sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium bananas, mashed (very ripe)
1/3 cup unsweetened crunchy peanut butter
1/4 cup plain fat-free yogurt
1 large egg
2 tablespoons canola oil
3/4 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F.
  • Coat standard loaf pan with cooking spray.
  • Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Whisk together mashed bananas, peanut butter, yogurt, egg, and oil.
  • Stir banana mixture into flour mixture until combined.
  • Fold in chocolate chips.
  • Scrape batter into loaf pan.
  • Bake 40-50 minutes, or until toothpick comes out with few moist crumbs.
  • Cool in pan on rack 15 minutes.
  • Unmold then cool completely before slicing.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD



Peanut Butter Chocolate Chip Banana Bread image

This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!

Provided by QueenCook

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Banana Bread     Chocolate Banana Bread Recipes

Time 1h55m

Yield 12

Number Of Ingredients 12

cooking spray
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ripe bananas, mashed
⅓ cup unsweetened crunchy peanut butter
¾ cup brown sugar
¼ cup plain fat-free yogurt
1 large egg
1 tablespoon canola oil
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x5-inch loaf pan with cooking spray.
  • Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
  • Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
  • Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
  • Spoon batter into the prepared loaf pan.
  • Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
  • Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 29.4 g, Cholesterol 15.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 182.2 mg, Sugar 17.7 g

MINI WHOLE WHEAT BANANA BREADS WITH CHOCOLATE CHIPS



Mini Whole Wheat Banana Breads with Chocolate Chips image

These mini loaves are the perfect size for a bake sale treat or to keep in the freezer for a go-to after school snack.

Provided by Food Network Kitchen

Time 1h25m

Yield 8 to 12 servings

Number Of Ingredients 15

Nonstick cooking spray, for coating the pans
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
3 very ripe bananas
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1 large egg
1/2 cup milk
1/2 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.
  • Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.
  • Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.
  • Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack.
  • Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator.
  • You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.

WHOLE WHEAT CHOCOLATE BANANA BREAD



Whole Wheat Chocolate Banana Bread image

Satisfy your chocolate cravings with this whole wheat recipe that uses only 1 tablespoon of oil! Enjoy a low fat recipe that still tastes great.

Provided by omghi

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

⅓ cup skim milk
1 teaspoon lemon juice
1 ¾ cups whole wheat flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
¾ cup white sugar
3 ripe bananas, mashed
1 tablespoon canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  • Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 26.1 g, Cholesterol 23.4 mg, Fat 2.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 185.4 mg, Sugar 12.6 g

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