I don’t eat breakfast, but a toasted slice of Banana Chocolate Chip bread topped with a silky smooth spread of butter with my morning coffee always hits the spot.

To be honest, I don’t eat bread often either. At one point in my life, I could not imagine my life without bread.

However, now I learned to live without eating bread every single day. It just does not sit well on my stomach so I limit carbs, especially bread carbs as much as possible. Furthermore, my love for baked goods will always be present in my heart.

Banana chocolate bread is more like eating a dessert or a delicious warm muffin to me. The funny thing is I love baking bread. It’s one of those things that I find therapeutic on so many levels.

When I am stressed I bake or when I want to surprise my neighbors with a homemade edible gift I bake.

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From time to time I bake bread like this well I want to surprise my kids for the morning break is over the weekend. Baking bread became part of my life!

My lovely family loves Banana chocolate chip bread. It’s one of the most beloved weekends food that they eat for brunch most of the time. 

Sometimes we have leftovers so it makes an amazingly quick morning breakfast before school or work.

CLICK HERE FOR MORE TASTY BREAKFAST AND BRUNCH IDEAS

If you decide to make this recipe please make sure to tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!

Yield: 8

Banana Chocolate Chip Bread

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Banana Chocolate Chip Bread is delicious, and easy breakfast food that most people love.

Prep Time 5 minutes

Bake Time 1 hour

Cooling Time 20 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tap salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 pecans or walnuts
• 1 cup chocolate chips
• 3-4 bananas, ripe and mashed
• 2 eggs
• 1 tsp vanilla extract
• 1/4 vegetable oil
• 1/4 teaspoon apple cider vinegar or lemon juice
• Butter to grease a pan

Instructions

1. Preheat oven to 350 F (180 C) and line a 9×5 inch loaf pan with parchment paper that hangs over the longer sides of the pan. You can bake this in a square nonstick pan 9 x 9 or a nonstick pan that's well greased.
2. In a medium bowl, hand whisks together all-purpose flour, baking soda, baking powder, sugars, salt. At this point, I like adding pecans or walnuts and chocolate chips. Mix to combine.
3. Add the following ingredients one at a time and gently mix until incorporated; Mash in mashed bananas, mix eggs, then add vanilla extract, oil, and a bit of lemon juice or vinegar. Combine dried ingredients with wet and stir until well incorporated.
4. Pour batter into prepared loaf pan. Place pan on the middle rack of the oven.
5. Bake for about 60 minutes until a toothpick inserted comes out mostly clean.
6. Allow it to cool down for about 10 min in the pan, then turn it on the cookie rack and allow it to continue cooling for 15 more minutes.
7. Keep it in the fridge for 5 days. Make sure it's in an airtight container
   
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 321Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 137mgCarbohydrates: 61gFiber: 3gSugar: 37gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own.

This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.

I must admit it tastes magical! You may even use regular flour and add mashed bananas. We absolutely savour it in any way possible.

I partnered with the National Peanut Board to share my favorite Peanut Butter recipes. What do you think of my Peanut Butter Chocolate Bread?

CLICK HERE FOR MORE BREAD RECIPES

Frequently, I would say that my household runs on peanut-butter. We eat it for breakfast or a snack and many times for lunch as well.

To be completely honest, sometimes we even make breakfast for dinner and serve it with a cold glass of milk or a relaxing cup of tea.

So here is one fun fact about me. Graciously allow me to explain. While my kids grew up eating peanut butter ever since they were able to eat it, I did not taste Peanut Butter before the age of 18. I know! It is probably shocking to so many people.

I genuinely enjoyed everything that included peanuts, but it was not popular treat where I was raised. I do not think we even had it in our markets.

Maybe in some specialty stores, but I never had seen it before I came to the USA. Here is where my love for Peanut Butter blossomed.

That being said, nowadays I eagerly devour it with a spoon when I desperately need a quick snack. A spoon of PB with a piece of delicious chocolate is my daily after a workout.

I am pretty certain I have caught up to 18 years of not eating it because peanut butter made from roasted peanuts are probably one of my favorite flavors, especially in a decadent dessert.

I truly hope you guys make this recipe with your favorite Peanut butter brand. Now it is your turn to spread the peanut butter love!

Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB. You can also check out more peanut butter recipes here.

I hope you like my tasty Gluten-Free Peanut Butter Chocolate Bread.

Yield: 1 Loaf, serves 8

Gluten-Free Peanut Butter Chocolate Bread

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This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.

Prep Time 10 minutes

Bake Time 50 minutes

Cooling Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 cup Whole Milk
• 1/4 cup Sour Cream
• 2 large Eggs
• 3/4 cup Swerve Granulating Sugar
• 1 cup Smooth Peanut Butter
• 1 3/4 Gluten Free Flour
• 1 tbsp. Baking Powder
• 1 1/4 cup GF Rolled Oats, reserve 1/4 cup for the top
• 1 cup Chocolate Chunks or Chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Warm up about 2 cups of water and place peanut butter jar in the large cup of a saucepan. This method will soften the peanut butter. It will be easier to incorporate to the smooth constancy with the rest of the ingredients. You may also add peanut butter in the microwave-safe dish and use the melt method until peanut butter is completely soft.
3. In a large bowl combine warm milk, sour cream, eggs, and soften peanut butter. Using an electric hand mixer, mix all the ingredients until smooth.
4. Measure all the dry ingredients and combine them together.
5. Once combined slowly add to the wet and with a spatula to prevent over mixing, combine wet and dry ingredients.
6. Pour into the loaf pan, lined with parchment paper if possible or use nonstick pan well-greased.
7. Bake for 45-50 minutes in the middle rack of the oven.
8. Make sure to check the bread after 20 minutes of baking. If the top of the bread is browning too fast, cover it with aluminum foil and then continue baking until the bread is cooked.
9. You may remove the loaf from the baking pan after 10 minutes but allow the bread to cool down completely before slicing.

Notes

You may use:

• Any brand of Peanut Butter that you prefer.
• Chocolate or omit if you do not like it.
• Regular Flour instead of Gluten Free
• Regular Sugar instead of Swerve

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 554Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 59mgSodium: 405mgCarbohydrates: 66gFiber: 4gSugar: 34gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These are probably the best homemade dinner rolls ever. Also, I will take bread over dessert anytime. That might sound crazy to some people, but that’s me.

You can either love as I am or hate me. Well, you have no reason to hate me, but you know what I mean.

I just really love bread with anything, and my family is like me. These rolls are incredibly delicious and easy to make.

It does take a bit patient, but that’s baking in general and it is totally worth it.

If you do not have the time to enjoy the process then you are not a baker. I might not be a cake maker, but I really enjoy making pies, rolls, biscuits, and bread. 

CLICK HERE FOR MORE TASTY BREAD RECIPES

As you may notice I make everything with my hands. I do not use a large bowl, measuring cups/spoons, food scale, and a wooden spoon or multifunctional spatula.

Maybe one day when I am unable to knead the dough, I will invest in something like KitchenAid.

However, for now, I really enjoy working with my hands. If you wish to use Stand Mixer with kneading attachment please make your life easier and use it. 

I make these days ahead for so we have them for sandwiches or school lunch. Most of the time I double the dough and refrigerate.

I grew up having weekend family feasts, so I love implementing that tradition with my own family as well.

It makes my heart full of joy having all my children around the table, delicious aroma of the cooked meal, usually roasted chicken and potatoes, with these rolls on the side in a basket cooling off. 

Anyhow, I hope you guys enjoy making these tasty rolls. If you do make this recipe for Homemade Dinner Rolls, please share it with me.

Tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for your continued support. Your feedback is so valuable to me.

Yield: Serves 6

Homemade Dinner Rolls

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Easy and tasty homemade dinner rolls.

Prep Time 10 minutes

Cook Time 25 minutes

Proofing Time 1 hour 40 minutes

Total Time 2 hours 15 minutes

Ingredients

• 1 tbsp. dry yeast
• 1 tbsp. Sugar
• 1/4 cup Luke Warm Water
• 4 cups all-purpose flour
• 1 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 cup Milk
• 1 stick unsalted butter melted
• 2 large eggs + 1 egg for brushing on the rolls

Instructions

1. Combine flour, salt, and baking powder.
2. Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it sit until the yeast gets activated {and this will tell you if the yeast is still active}
3. Add room temperature eggs to melted and slightly cooled butter.
4. Pour warm milk to activated yeast, then add mixed eggs and butter mixture and mix it.
5. To wet mixture add dry ingredients (flour, salt and baking powder) and mix it until you cannot mix anymore with a wooden spoon or a spatula.
6. Knead it until well combined, about 10 minutes of constant kneading. If you do not wish to knead it with your hands use KitchenAid with kneading/hook attachment and knead until the texture is smooth and elastic.
7. Cover it and let it rise for 1 hour and 30 minutes.
8. Brush each roll either with melted unsalted butter or mixed egg (I liked it with mixed eggs, and after baking lightly brushing with butter)
9. Add everything bagel seasoning, about 1/4 teaspoon or more on each roll.
10. Allow them to rise for at least one hour, preferably one hour and a half.
11. Bake the rolls at 400F for about 22 to 25 minutes OR until the rolls are golden brown.
12. Once done cover the pan with a cotton kitchen towel and let it cool down before serving.

Notes

You can: after you brush rolls with egg or butter you can sprinkle some sesame seeds or poppy seeds on top before letting them rise. Or you can keep them plain, or add whatever topping that you prefer. The size of the rolls before the second rise should be smaller than the size of the tennis ball, but they will rise more in the oven. You can make 8 large rolls or about 12 smaller ones.

If you have leftover dough: This dough is even better after a few days of refrigeration. Just make sure to cover very well, the best way is to place in a Large Storage Plastic Bag (for vegetables or meat) close, take the air out and place it in the fridge for up to 2 days.

When you want to use it, just let it rise on the room temp. for about 30 min. Line the baking pan with parchment paper. Roll the dough into a long log, then cut approximately equal slices of dough, as you can see of step by step pictures. Roll each slice into a dinner roll.

You may dust a bit of flour or you can use marble surface for easier rolling. Place each dinner roll on the baking pan. Make enough space in between so the rolls have the space to rise.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest