Comments on: Dark Chocolate Peanut Butter Banana Bread

By: Caitlin

Caitlin — Fri, 12 Mar 2010 03:47:45 +0000

I’m going to make this but I only have one 9 x 5 pan, so I have to bake them one after the other. Do I have to adjust the time because of this, or do I still bake for 45-50 min? Haha this might be a dumb question, but I’m pretty clueless when it comes to cooking/baking.

(Also, I might as well ask, does it have to be skim milk, or is it ok if I use 1% or 2% or whole?)

By: Maria

Maria — Wed, 03 Mar 2010 15:00:23 +0000

I want a slice…or 2:)

By: Nick

Nick — Sat, 27 Feb 2010 03:14:28 +0000

I’m sorry to hear that! A few pieces of advice (that I’ll have to add to the post):

First, I don’t like things too sweet so I often use a lot less sugar than most people. For the standard taste bud I recommend a solid 1 cup brown sugar if not a bit more.

Second, the bananas need to be ripe/sweet enough so that most of the starch has had a chance to turn to sugar.

And third, it’s always better the next day so give it a try tomorrow and let me know!

By: can

can — Fri, 26 Feb 2010 17:01:26 +0000

I bake often and was excited when I found this recipe- so i set out this morning to cook and and it smelled so good while cooking but I was SUPER disappointed upon tasting. There is something missing in the taste – mine tasted very bland, even with the chocolate and I love dark chocolate.

By: 35 Banana Bread Recipes To Try: Yum! : TipNut.com

35 Banana Bread Recipes To Try: Yum! : TipNut.com — Thu, 06 Aug 2009 19:05:33 +0000

[...] Dark Chocolate Peanut Butter Banana Bread: The bread is sweetened with only brown sugar, contains no butter, and uses 100% whole grain flour. And this bread needs nothing to accompany it. I tried it with plain peanut butter, cinnamon raisin peanut butter, plain cream cheese, cinnamon raisin cream cheese and lastly butter. The butter was the best, but I liked it plain even more. I recommend making these a day ahead of time because they become even more moist and delicious. Just slice it up and microwave each slice for about 7 seconds. It also freezes wonderfully. Recipe found at The Peanut Butter Boy. [...]

By: Mandy A

Mandy A — Fri, 06 Mar 2009 18:58:52 +0000

Nick…just out of curiosity… do you have the nutritional info on this? :)

Hey Mandy, I don’t have exact stats but I just quickly calculated the calories and added them to the recipe above. Each 1/2″ thick slice has 100 calories and only 1t of added sugar. Hope this helps! ~ Nick

By: Andrea

Andrea — Sun, 25 Jan 2009 18:32:47 +0000

First let me just say…peanut butter is one of my passions. I’ve just started making my own (which to my surprise is super easy) and I’ve been making just about anything healthy that has peanut butter in it. This is by far the best thing I’ve made recently (I’ve made it twice this month). My only problem is that every time the bottom comes out very dark (totally edible) but crusty and dark enough to be concerned. I’ve tried greasing my pans differently and decreasing the time and temp of my oven (my oven is not…precise). I’m starting to think its a combo of my pans (they are new and this is the only bread I’ve used them for) and my lack of baking skill. Regardless…this recipe is amazing and I would recommend it to anyone regardless of whether or not they are health conscious. Wow that was long winded. Thanks again!

Well I’ve got no baking skill either so I don’t think it’s that. Perhaps it’s your flour? I use whole wheat pastry because it’s lighter, is that what you use? Oven temperatures do seem to vary widely but you can usually turn it down 25 degrees or so and bake it for longer with no ill effects. I also use a cheap ($3) aluminum pan, so nothing fancy there… Hope that helps! ~ Nick

By: Aubri

Aubri — Fri, 09 Jan 2009 05:11:16 +0000

I just found your blog through Baking Bites as well. I started baking with whole wheat flour and ww pastry flour this year, and I love it! I’m glad to see a recipe that actually calls for the pastry flour. It makes me feel better about feeding my kids something a little more healthy…thanks!

By: Katrina

Katrina — Thu, 08 Jan 2009 21:20:44 +0000

And I’m a dork and just saw where you put that muffins tins would work in the recipe! Pbbbttt!

Haha, no worries. You will love this bread, it’s even better the next day once everything settles and moistens. And it’s a very nutritious bread but you’d never know it! You’ll have to let me know how you like it. ~ Nick

By: Katrina

Katrina — Thu, 08 Jan 2009 21:10:31 +0000

Hey Nick, I just saw Nicole (Baking Bites) banana bread with pb/cream cheese swirl and caught your link to this bread. This is even more up my alley and I can’t wait to make them, maybe even today (or tomorrow for sure!) I’ll probably do bread, but do you think it would also work fine as muffins?
Awesome!