By Redsie on March 13, 2007
Photo by kjnc510
Photo by kjnc510
"From Cooking Light Message Boards."
Serving Size: 1 (122 g)
Servings Per Recipe: 12
"I tried this simply because I had all the ingredients. I also liked the fact that it doesnt have extra added fat, just peanut butter. It was amazing! I used mini semi sweet chips and they tasted good. Make sure to really mix the wet ingredients well, it might turn out goooy if not. I used the calculator to halve the recipe. It said to use 1/2 an egg, which I did not, I used a whole egg."
"I followed this recipe to the T and the peanut butter or bananas didn't stand out. Also, it did not rise hardly at all. I wonder if the measurement of the baking powder was wrong and/or if there should have been baking soda included in the recipe. It was alright but not great at all."
"Very good! I was looking for a quick bread that would feed a crowd. This fit the bill! It has a really nice flavor - banana and peanut butter flavors were subtle and not too sweet, and the chocolate chips were a nice addition. Especially nice in that it is fairly healthy too!"
"Very good, nice texture. The favors melded instead of being overpowering with either banana, peanut butter or chocolate. I did use semi sweet because that's what I had on hand and I think it worked really well. only small change I mad is using splenda for the white sugar. I used regular brown sugar too."
"This is pretty good! I like that the banana flavor isn't overpowering but the peanut butter isn't either. I put milk chocolate chips in half and semi-sweet in half so I could try it both ways (usually I like semi-sweet better in cookies and other breads) --in this recipe, I thought the milk chocolate was better so next time I will just follow the recipe as it is written and use all milk chocolate."
"This is delicious and easy! I mixed the recipe exactly as written and made four mini-loaves - baked for 45 minutes. Thanks for sharing such a good recipe."
"Superb banana bread recipe! I made this as muffins with a yield of 18. They cooked in about 20-25 minutes. They were moist and dense. Yum! Thanks Redsie!"
"I made a half recipe of this as muffins and tried to make it even healthier but it didn't quite work out for me (my fault). I used a mix of whole wheat flour, unbleached all purpose flour and wheat bran. I used Splenda granular, Splenda brown sugar blend, 2 percent buttermilk, unsweetened natural peanut butter and semi-sweet chocolate chips. I added a tablespoon of pineapple juice and topped them with wheat germ. They did rise nicely but tasted heavy and bland. I did have a ton of fun taking photos with Freddy Cat for the Halloween Holiday tag game though!"
"Very good bread. My 8 yo helped and we made it in the bundt pan. It baked in 50 minutes. I like that it ha a good amount of protein. I used Sucanat for both sugars and whole wheat pastry flour, so it didn't rise as much, but everyone likes it. Low cholesterol too. Thanks."
"This will be added to my KEEPER recipe file! Makes a nice dense loaf with good color and flavor. The smell while it is cooking is unbelieveable. Of course, anything with chocolate chips is going to go over well at my house; the banana adds a bit of moisture to the bread. I dropped all the "liquid" ingredients into the blender--gave it a whirl--and it was just about the easiest bread to mix up--ever! DH took the second loaf to work to share with his co-workers. His comment was that, "it was gone mighty fast!" Nice job Redsie!"
"wow, this is good, words from DH, says it's the best banana bread I've made and i have to agree! I only had a small taste, wish I could have more, I don't think it will last very long, DH will have it gone quickly, so I snuck half into the freezer! thanks for posting!"