' Okay, I know this isn’t a diabetes-friendly recipe, but it looked so good I had to try it. It’s a very moist, very rich and delicious snack bread. We’ve found it tastes best when it’s room temperature (when the peanut butter taste is most prominent), but it’s good hot and cold too.
Now that I’ve made it exactly as written, I’m going to try it again, this time substituting Splenda for the granulated sugar.
This recipe is from Recipe Girl blog.
Peanut Butter Chocolate Chip Banana Bread
Makes two loaves, 16 slices each.
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/4 cups mashed banana
1 cup milk, 1% lowfat
3/4 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1 cup milk chocolate chips
Preheat oven to 350. Grease two 9×5-inch loaf pans with non-stick cooking spray.
In a large bowl, whisk together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combined mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Fold in chocolate chips.
Spoon batter into loaf pans, dividing equally. Bake 40 to 55 minutes, or until toothpick inserted near the middle of the cake comes out clean.
Per Serving (excluding unknown items): 136 Calories; 5g Fat (32.4% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 136mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
