I made this for the girls to take with them to daycare tomorrow. There is a possible peanut allergy at their school so I made one loaf with the peanut butter in it and I made one without. This recipe makes 2 loaves so this would be a perfect recipe to make if you are bringing it for a breakfast gathering. This would also make four small loaves that would be good gifts to give.
This recipe came from Taste of Home, and once again, this site/magazine did not let me down!
I LOVED this one! The peanut butter and chocolate running through the middle was delicious!
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground cinnamon
BATTER:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1-1/2 cups semisweet chocolate chips
Directions
In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
No comments:
Post a Comment