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
Directions:
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.
