Monkey Tail Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 230.6
- Total Fat: 9.6 g
- Cholesterol: 26.6 mg
- Sodium: 235.1 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 1.4 g
- Protein: 3.4 g
View full nutritional breakdown of Monkey Tail Bread calories by ingredient
Introduction
banana bread with chocolate chipd in it and chocolate frosting melted with peanut butter drizzled over the top banana bread with chocolate chipd in it and chocolate frosting melted with peanut butter drizzled over the topNumber of Servings: 16
Ingredients
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1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed banana (3 medium)
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped peanuts
1/2 cup miniature semisweet chocolate chips
2 tablespoons Betty Crocker® Rich & Creamy ready-to-spread chocolate frosting
1 tablespoon creamy peanut butter
Directions
1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
2. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.
High Altitude (3500-6500 ft) Bake 1 hour 5 minutes to 1 hour 15 minutes.
serving equals 1 slice (approximately 14 slices)
Number of Servings: 16
Recipe submitted by SparkPeople user THIRYKERN.
2. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4. Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.
High Altitude (3500-6500 ft) Bake 1 hour 5 minutes to 1 hour 15 minutes.
serving equals 1 slice (approximately 14 slices)
Number of Servings: 16
Recipe submitted by SparkPeople user THIRYKERN.