Peanut Butter Banana Bread

Nutrition Facts

• One serving:
• 1 slice

• Calories:
• 257

• Fat:
• 12 g

• Saturated Fat:
• 7 g

• Cholesterol:
• 38 mg

• Sodium:
• 128 mg

• Carbohydrate:
• 36 g

• Fiber:
• 1 g

• Protein:
• 4 g

Peanut Butter Banana Bread

From Taste of Home

"My family literally comes running when they smell this bread baking." Between the thick chocolate layer and the crumbly topping, this bread is simply scrumptious! Sherry Lee Columbus, Ohio

SERVINGS	24
CATEGORY	Lower Fat
METHOD	Baked
PREP	25 min.
COOK	45 min.
TOTAL	70 min.

INGREDIENTS

• TOPPING:
  
• 1/2 cup all-purpose flour
  
• 1/2 cup Domino® or C&H® Pure Cane Dark 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 Domino® or C&H® Granulated Pure Cane 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).