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

Elvis banana bread recipePhoto: Taste of Home
Servings Prep Time Cook Time
3mini-loaves (6 slices each) 30minutes 45minutes
Servings Prep Time
3mini-loaves (6 slices each) 30minutes
Cook Time
Portions: mini-loaves (6 slices each)
Portions: mini-loaves (6 slices each)
  1. 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.
  2. 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.
Recipe Notes

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.

Nutrition Facts

1 slice: 227 calories, 9g fat (2g saturated fat), 24mg cholesterol, 266mg sodium, 34g carbohydrate (19g sugars, 2g fibre), 4g protein.