additional miniature semisweet chocolate chips, on top (to garnish)
Serving Size: 1 (67) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 95 g41 %
Total Fat 10.6 g16 %
Saturated Fat 3.5 g17 %
Cholesterol 11.8 mg
Sodium 183.5 mg
Dietary Fiber 1.5 g6 %
Sugars 19.1 g76 %
Protein 4.9 g
Preheat oven to 350 degrees.
In medium bowl, combine first 4 ingredients until well mixed. Set aside.
In large mixer bowl, add bananas squishing into bowl with hands. Consistency preferred is medium lumps but not fully mashed. Add milk, peanut butter, sugars, egg, oil, and vanilla. Beat until mixed. Scrape sides and bottom of bowl.
Slowly beat in flour mixture until just combined and all is moist. Mix in mini chocolate chips.
Grease bottoms only of two 8″ x 4″ loaf pans.
Pour batter into pans dividing evenly. Pop into the oven and bake for 55-60 minutes or until tests done.
Let cool in pans 10 minutes. Loosen edges all the way around with a knife, and turn out onto a cooling rack to fully cool.
When cooled completely, tightly wrap in plastic wrap and chill overnight in fridge.
The next day, make the icing.
Melt peanut butter and butter in saucepan, remove from heat and stir in powdered sugar, milk and vanilla.
Spread over loaves and garnish with chopped peanuts and more mini chocolate chips.