My kids love this peanut butter chocolate chip bread for Easter morning breakfast, or a fancy brunch. The recipe is versatile—make it as plain banana bread, peanut butter banana bread, or chocolate chip banana bread. A perfect Easter treat!
Ingredients
- cooking spray
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- ⅓ cup unsweetened crunchy peanut butter
- ¾ cup brown sugar
- ¼ cup plain fat-free yogurt
- 1 large egg
- 1 tablespoon canola oil
- ¾ cup semisweet chocolate chips
Instruction
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 9x5-inch loaf pan with cooking spray.
- Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
- Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil together thoroughly in a separate bowl.
- Stir banana mixture into flour-baking powder mixture until thoroughly combined. Fold in chocolate chips.
- Spoon batter into the prepared loaf pan.
- Bake in the preheated oven until lightly browned at edges, and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
- Cool bread in the pan on a rack for 15 minutes before removing bread to finish cooling on a rack. Slice and serve when cool.
