Reviewed: Nov. 2, 2009

This was a sick recipe! (And by sick, I mean soooo good!) We have always but peanut butter on our Banana Bread, but never thought of saving ourselves the time and trouble of putting it IN the BREAD. My friend wants to rub it on his chest... that is gansta for "so tasty I don't know what to think."

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Sara Ann

Cooking Level: Expert

Home Town: Quincy, Illinois, USA

Living In: Fulton, Missouri, USA

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Reviewed: Oct. 25, 2009

I also change the recipe slightly with successful results. 1 3/4cup Whole Wheat Flour 1/2cup Spelenda (instead of 1cup sugar) 3/4cup Extra Crunchy Peanut Butter 1 stick of 'Can't believe its not Butter' for baking (instead of real butter) I also added an extra banana and did away with adding more nuts because the peanut butter was crunchy.

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jackielikestattoos

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Reviewed: Oct. 24, 2009

I liked this bread with the changes I implemented. Like others, I changed the flour/peanut butter ratio to 1 3/4 cups flour, 3/4 cup peanut butter. I also changed the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I added 1 more egg and added chocolate chips instead of nuts. I made the batter into muffins (baking 25 minutes) and my kids gobbled these up. I would definitely make these again...with my revisions.

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Elruba

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Oct. 22, 2009

FAIL from my family. It was moist, however it was bland and not something I will spend the $$ on wasting my ingridients on when we prefer a more traditional banana cake....thx but not thx.

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Soonersunshine

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Reviewed: Oct. 17, 2009

I have no clue what is wrong with this recipe but I followed it to the letter and it literally exploded in oven so I now have a huge mess to clean and used the last of my ripened bananas on a recipe that did not work. I am not impressed and neither are my children

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DecemberHeat1

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Reviewed: Oct. 14, 2009

my kids loved this!!!

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pocahontas_momma

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Reviewed: Oct. 13, 2009

Okay. I think next time I make this, I'll add more peanut butter. The peanut butter taste wasn't as strong as I would have liked.

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lv2bhapi

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Reviewed: Oct. 13, 2009

I intended to make this recipe as written, but after mixing, the batter was a little dry,so I added an extra banana. This seemed to do the trick the bread turned out neither dry or gummy in texture. My family preferred this warm or toasted, we weren't so keen on this cold. Thankyou Corwynne.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 10, 2009

I cut the flour down like others had suggested, added about 1 cup of chocolate chips, and did 1/2 cup margarine & 1/2 cup applesauce. It was delicious! Plus, 62 minutes of cook time for a loaf was enough.

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Jessica P.

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Reviewed: Oct. 7, 2009

I add peanut butter chips to this recipe.

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luvz2cook

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Sep. 24, 2009

This is a delicious and very forgiving recipe. After reading the reviews, I also cut the flour to 1 3/4 cups and increased the peanut butter to 3/4 cup. I didn't have butter, so I substituted unsweetened applesauce, and omitted the nuts (didn't have any). I made a dozen good-sized muffins and one small loaf, baked for 27 minutes. These came out moist and tasting exactly like a peanut butter and banana sandwich!

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Julia

Cooking Level: Intermediate

Home Town: Kelley, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 24, 2009

I made 24 muffins and it turned out WONDERFUL! I followed the recipe but I used 4 bananas,no walnuts(I didnt have any), and 1/2 cup of applesauce. Very moist and great flavor.

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momof4superkids

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Reviewed: Sep. 20, 2009

This is a pretty good recipe. I also read reviews and increased the peanut butter to 3/4 cup and decreased the flour to 1 and 3/4 cups. I also covered it after half an hour to keep it from browning too much and omitted the nuts. It comes out well but does not taste very strongly of either peanut butter or banana. So tasty but not awesome.

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Gwen on the West Coast

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Reviewed: Sep. 13, 2009

ok, neither flavor of banana or peanut butter.overall acceptable.

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bamples

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Reviewed: Sep. 5, 2009

this was good but not great - I added some peanut butter chips to it which I think helped increase the PB flavor, but not quite enough for our liking. I'll make it again but trying adding other things to it still.

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Meg

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

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Reviewed: Aug. 13, 2009

This recipe recieved mixed reviews at our house. I thought the flavor was confusing, not really banana and not really peanut butter. My husband, however thought it was great.

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Barb

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Reviewed: Aug. 12, 2009

Very moist and great with some crunchy peanut butter spread on before you eat it! I also decreased flour to 1 3/4 cup, increased peanut butter to 3/4 cup, and used 3/4 cup semi sweet chocolate chips instead of walnuts. Baked for 70 minutes and it came out perfect. Covered w/foil after 50 minutes to prevent burning.

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Terri

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Aug. 9, 2009

Excellent! I made this for our breakfast in the mornings. They tasted so good. Im hoping to make this again this week.

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Aug. 8, 2009

Wasn't too bad, I did really like the peanut butter addition. However, it was a little on the dry side for my taste. I'd make it again but cut back on the flour.

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dithya

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Reviewed: Aug. 7, 2009

One of my Allrecipe fav's! I did add chocolate chips as well as used half butter and half applesauce to make it a little more moist.

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GoodCooken'

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Banana Peanut Butter Bread

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