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 Eggland's Best 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
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 center comes out clean. Cool
in pans 10 minutes before removing to a wire rack to cool.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + cooling YIELD: 3 mini loaves (6 slices each).
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.