Decadent Whole Wheat Peanut Butter-Banana Chocolate Chip Loaf
Indulge in the moist and flavorful goodness of this Whole Wheat Peanut Butter-Banana Bread, enriched with chocolate chips for a delightful twist. Made with overripe bananas which add natural sweetness and moisture, this loaf combines the nutty richness of crunchy peanut butter and the wholesome goodness of whole wheat pastry flour. The addition of yogurt keeps it tender and lowers the fat content while enhancing the flavor. Perfect for breakfast, as a snack, or even dessert, this recipe is a healthier option that satisfies cravings without the guilt. Best of all, it’s simple to make and sure to become a family favorite!
N/A
Servings
238
Calories
11
Ingredients
Ingredients
whole wheat pastry flour
1 cup (unmeasured)
light brown sugar or raw sugar
3/4 cup (unmeasured)
baking powder
1 teaspoon (unmeasured)
baking soda
1/2 teaspoon (unmeasured)
salt
1/4 teaspoon (unmeasured)
medium bananas, mashed
2 (very ripe)
unsweetened crunchy peanut butter
1/3 cup (unmeasured)
plain fat-free yogurt
1/4 cup (unmeasured)
large egg
1 (beaten)
canola oil
2 tablespoons (unmeasured)
semi-sweet chocolate chips
3/4 cup (unmeasured)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Generously coat a standard loaf pan with cooking spray or line it with parchment paper for easy removal.
3
In a large mixing bowl, whisk together the whole wheat pastry flour, light brown sugar (or raw sugar), baking powder, baking soda, and salt until evenly combined.
4
In a separate bowl, mash the overripe bananas until smooth. Stir in the crunchy peanut butter, plain fat-free yogurt, egg, and canola oil, mixing until you achieve a creamy consistency.
5
Pour the banana mixture into the flour mixture and gently stir until just combined, being careful not to overmix.
6
Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
7
Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
9
Once baked, allow the bread to cool in the pan on a wire rack for about 15 minutes. Then, carefully unmold the bread and let it cool completely on the rack before slicing.
Nutrition Information
9
Fat
34
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this banana bread decadent?
The combination of crunchy peanut butter, semi-sweet chocolate chips, and whole wheat pastry flour creates a rich flavor and moist texture.
How many calories are in one serving of this loaf?
There are approximately 238 calories per serving.
What is the fat content per serving?
Each serving contains about 9 grams of fat.
How many grams of protein are in each slice?
This recipe provides 4 grams of protein per serving.
What are the total carbohydrates per serving?
There are 34 grams of carbohydrates in each serving.
What type of flour is best for this recipe?
Whole wheat pastry flour is used for a lighter texture compared to regular whole wheat flour.
How many bananas do I need?
You will need 2 medium, very ripe bananas.
Can I use creamy peanut butter instead of crunchy?
Yes, you can substitute creamy peanut butter if you prefer a smoother texture without the nut pieces.
Why is yogurt used in this bread?
Plain fat-free yogurt adds moisture and tenderness to the loaf while keeping the fat content lower.
What temperature should the oven be set to?
Preheat your oven to 350 degrees F (175 degrees C).
How long does this bread need to bake?
Bake the loaf for 40 to 50 minutes.
How do I know when the bread is finished baking?
It is done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
What kind of sugar should I use?
You can use either light brown sugar or raw sugar.
Can I use any type of oil?
The recipe calls for 2 tablespoons of canola oil.
How much chocolate chips are in the recipe?
The recipe uses 3/4 cup of semi-sweet chocolate chips.
Do I need to grease the pan?
Yes, generously coat a standard loaf pan with cooking spray or line it with parchment paper for easy removal.
How long should the bread cool in the pan?
Allow it to cool in the pan on a wire rack for about 15 minutes before unmolding.
Should I whisk the dry ingredients separately?
Yes, whisk the flour, sugar, baking powder, baking soda, and salt together first for even distribution.
Can I overmix the batter?
No, you should gently stir until just combined to avoid a tough texture; overmixing can make the bread dense.
Is there an egg in this recipe?
Yes, the recipe requires one large egg, beaten.
What is the purpose of baking soda and baking powder?
They act as leavening agents to help the bread rise during the baking process.
Can I substitute the semi-sweet chocolate chips?
Yes, you could use dark chocolate chips or milk chocolate chips depending on your preference.
Is this recipe considered healthy?
It is a healthier option using whole wheat flour, yogurt, and bananas for natural sweetness, though it still contains sugar and chocolate.
How much peanut butter is required?
The recipe calls for 1/3 cup of unsweetened crunchy peanut butter.
Can I add extra nuts to the batter?
Yes, you can fold in chopped walnuts or pecans for extra crunch along with the chocolate chips.
What should I do if the bread is browning too fast?
If the top browns too quickly, you can loosely tent it with aluminum foil during the last few minutes of baking.
How should I store leftover banana bread?
Store it in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
Can this bread be frozen?
Yes, wrap the cooled loaf tightly in plastic wrap and foil to freeze for up to three months.
Is this recipe vegan?
No, it contains an egg and yogurt. Substitutions would be required to make it fully vegan.
What size pan is recommended?
A standard loaf pan is recommended for this recipe.