nch loaf pan.
Combine butter, sugar and chocolate in a
et aside.
Combine water, butter and cocoa in a heavy
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
n another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
ven to 350\u00b0F.
Butter and flour (2) 8-inch
ream cheese and butter until smooth and fluffy.
Gradually add
cream butter and sugar on medium speed until light and fluffy, scraping
dium-high heat, melt the butter and stir in the cocoa
n electric mixer cream the butter or margarine with white and
ith the whisk attachment, combine peanut butter and butter. Beat on medium speed
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
nd cool completely.
For Frosting, in a small bowl, with
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
In a small saucepan gradually stir milk into flour.
Cook over low heat, stirring constantly, until very thick.
Transfer to small mixer bowl; press plastic wrap directly on surface.
Cool to room temperature, about 1/2 hour.
Add sugar, peanut butter, shortening, vanilla and salt.
Beat on high speed of electric mixer until mixture becomes fluffy and sugar is completely dissolved.
Makes about 3 cups frosting.
Cream together butter and peanut butter until well blended and you can't see any of the butter anymore.
Add sugar, one cup at a time, mixing until well blended.
Add vanilla.
Begin adding milk, a little at a time until it reaches the consistency you want. I usually don't measure, but I think I use all 3 tablespoons.
Whip on high until fluffy and pale in color.
Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add powdered sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.
ith a hand-mixer until fluffy.
Store in the fridge
Mix sugars, egg, margarine and peanut butter in a large bowl. Stir
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).