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As some one mentioned it can get dry. I've made this 3 different times, today I used organic peanut butter which has a little more peanut oil in it. It was PERFECT with the extra oil, so if you were to make this without organic peanut butter, I'd add maybe 1/4c. of oil to the recipe, to help with the dryness. oh and DO NOT OVER COOK that will also contribute to the dry factor. This is a great base recipe to play with. :o)
I am not a big fan of banana breads. I made this because I had over ripe bananas to use up. To my surprise I thought they were pretty good! I used the mini chocolate chips. I didn't have any nuts so I used extra chocolate chips in their place. You can never have too much chocolate! I baked this as muffins instead of in a loaf. That way it is easy to pop one into lunches or grab them on the go. I baked them for 17 minutes at 350. They turned out great! Thanks so much!
Came out dry and not too much peanut butter flavor.
I thought I had all the ingredients, but did not have the choc. chips. I did have peanut butter chips. I also increased the peanut butter to 2/3 cup and made 19 reg. size muffins. Bake for 18 min. on convection bake. So, so good. I put my bananas in the freezer when too ripe- skin and all and just let thaw for about 1/2 hr. They were perfect for this recipe. This recipe is fantastic.
I followed other readers instructions by adding 3/4 cup peanut butter, buttermilk instead of milk and I didn't over cook this either. I swapped brown sugar for the white sugar too. It still turned out just rather bland and dry. It was okay, not amazing.
This turned out perfectly! I might add even more peanut butter next time! Thanks for a keeper.
Really good combination! This is a nice change from regular banana bread. I'll be making this again. Thanks for posting.
Great bread and very easy to make. Mine were done in about 35 minutes, so if you put them in there for 45 minutes, they might get burned. I will definitely make this one again. Thanks for sharing.
Great recipe! I followed the instructions for self-rising flour too and it turned out very well. Used 3 bananas (medium size), but actually would prefer a little more banana flavor. I think next time I'll try the cream-cheese/peanut butter suggestion because the peanut butter took over a little. Awesome though and my toddlers loved it! Thanks!
I love the combination of peanut butter, bananas and chocolate anyways, so, I had to try this! I didn't have self-rising flour, and didn't have baking soda, but did have baking powder and salt so I did my best to make my own self-rising flour. I didn't have chocolate chips but had a hershey's chocolate bar. I grated part of it, broke the rest of it into small chunks. I used 4 small to medium sized bananas and broke them into small pieces. I eye balled about a cup of walnuts, didn't actually measure them. I also increased the peanut butter to 3/4 of a cup. I used two smaller sized loaf pans (but not the mini ones). It came out wonderful! It came out light, not dark, and moist and very delicious! We tried it hot, but, I know how good banana bread is cold so I put the rest of it in the fridge. Can't wait to try it cold!!