Elvis Banana Bread
“As a toddler, my son loved bananas, so we always had them in the house. We didn’t always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread!” — Liz Somppi, Greenfield, Wisconsin
|Servings||Prep Time||Cook Time|
|3mini-loaves (6 slices each)||30minutes||45minutes|
|3mini-loaves (6 slices each)||30minutes|
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 medium ripe bananas mashed
- 2 large eggs room temperature
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2/3 cup semisweet chocolate chips
Portions: mini-loaves (6 slices each)
- Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk bananas, eggs, peanut butter, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
- Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 45-50 minutes or until a toothpick inserted in centre comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.
Freeze option: Securely wrap cooled loaves and freeze. To use, thaw at room temperature or, if desired, microwave each loaf on high for 60-75 seconds or until heated through.
1 slice: 227 calories, 9g fat (2g saturated fat), 24mg cholesterol, 266mg sodium, 34g carbohydrate (19g sugars, 2g fibre), 4g protein.