"Peanut Butter and Milk Chocolate Chip Banana Bread" news and stories

Happy National Banana Bread Day!

One of the more simple of edible comforts, banana bread is typically concocted with ease, with pantry ingredients available on hand. Whipped together for breakfast or as an afternoon snack, the best banana breads combine the creamy texture of the fruit, with a sweet, underlying banana flavor.

Thought to have been created by 18th century American cooks, today's banana bread may stick to tradition, but also strays away from it, using a variety of regional additions, from extra banana, to chocolate, nuts, ginger and more. If you're looking for a flavorful new bent, try Martha Stewart's banana bread pudding, or our salty-sweet peanut butter and milk chocolate chip banana bread -- or link to your favorite banana bread recipes in the comments.



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Like so many other people, I nearly always have a couple of bananas laying around that are getting overly ripe. Sometimes I just stick them into the freezer for later use, but I often toss them into a loaf of banana bread. Banana bread is fast, easy and works great for both breakfasts and for snacking. The only drawback is that you can get tired of it after making the same loaf recipe several times in a row. It is easy to dress up a loaf by tossing in chocolate chips, nuts or raisins, but it's nice to have some more varied variations available, as well. In this month's Vegetarian Times magazine, I saw a recipe for Peanut Butter Banana Bread with Chocolate Chips that looked quick, easy and tasty. Not surprisingly, it lived up to my expectations. The bread is slightly heavy, but not too dense, and has a good balance of peanut butter and banana flavors. I used milk chocolate chips instead of semisweet and cut back on the amount slightly. The bread is good plain and toasted, for breakfast, with tea or for dessert!