花生醬香蕉巧克力碎片麵包

花生醬香蕉巧克力碎片麵包

約6小條量

材料：

1杯低筋麵粉、1/2 tsp泡打粉、1/2 tsp小蘇打、1/2 tsp塩

1/2 tsp肉桂粉、1/4杯白糖、1/4杯黑糖、1/4菜籽油

1/4杯花生醬、蛋一顆、2根完熟香蕉（壓泥備用）

1/2 tsp香草精、1/2杯巧克力碎片

 做法：

1.烤箱預熱165℃，6個小型烤盤噴上烤盤油備用

2.取一大碗，將乾料︰麵粉、泡打粉、小蘇打、塩、肉桂粉、白糖、黑糖混拌均勻

3.另取一碗，將菜籽油、花生醬、蛋一顆、香蕉泥、香草精拌勻

4.做法3及巧克力碎片拌入做法2乾粉中拌勻

5.將蛋糕糊平均倒入小烤盤中，烘烤約20-25分，取出放涼即可

將乾料︰麵粉、泡打粉、小蘇打、塩、肉桂粉、白糖、黑糖混拌均勻

完熟香蕉2根

香蕉壓泥備用

 做法3及巧克力碎片拌入做法2乾粉中拌勻成蛋糕糊

 蛋糕糊平均倒入小烤盤

送禮自用兩相宜

Peanut Butter Banana Chocolate Chip Bread yield: 6

Ingredients:
1 cup all purpose flour,  1/2 teaspoon baking powder
1/2 teaspoon baking soda,  1/2 teaspoon salt

1/2 teaspoon cinnamon,  1/4 cup granulated sugar
1/4 cup packed brown sugar,  1/4 cup canola oil
1/4 cup smooth peanut butter,  1 egg
2 very ripe bananas, mashed,  1 teaspoon vanilla extract
1/2 cup chocolate chips

Directions:
Preheat oven to 325 degrees. Spray 6 mini loaf pans with non stick cooking spray and set aside.

In a large bowl, whisk all dry ingredients together until combined- flour, baking powder, soda, salt, cinnamon and sugars.

Create a well in the center and pour in remaining ingredients, excluding the chocolate chips.

Mix until just combined. Stir in chocolate chips. Divide evenly between loaf pans and bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 5 minutes in pan and remove to cooling racks. Serve warm or at room temperature.