Reviewed: Mar. 13, 2009

Wonderful! not a stong peanut butter taste more of a background flavor. everyone loved it. I used 3 bananas because they were on the smaller side. No other changes... Cant wait to make again!

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mreece2

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Vacaville, California, USA

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Reviewed: Mar. 6, 2009

Sorry to say, I did not care for this. I couldn't really taste the peanut butter or the bananas and it was bland on top of that. Not one I'll make again.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 28, 2009

I made mini muffins from this recipe. I reduced the heat to 350 and it only took 13 minutes/batch. The only change I made to the recipe was to use 4 bananas since the ones I had were very small. I ended up with 4 1/2 dozen mini muffins. These are perfect for my 14 month old to hold. The peanut butter did overshadow the bananas a bit. They were good, but I still prefer my traditional banana nut bread.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 22, 2009

just fantastic, tastes luke a reeces peanut butter cup

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angelina

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Reviewed: Feb. 20, 2009

My family really enjoyed this so much, I just added an extra banana and a cap full of vanilla. It was really moist and delicious. I will be making it again.

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MamaToNikolas

Cooking Level: Expert

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Reviewed: Feb. 8, 2009

Nice taste - I made 2 changes -- used 1 3/4 cups flour as others suggested and used chunky pb. I only had to bake mine for 75 minutes. Hubby loved it and he isn't a fan of peanut butter. I ended up using 4 1/2 bananas. Will make again!

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Aagnew

Cooking Level: Beginning

Home Town: Riverview, Michigan, USA

Living In: St. Thomas, Ontario, Canada

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Reviewed: Jan. 26, 2009

I thought it was good but I love peanut butter. Real moist. Followed it to a tee~even the time was right. Followed another advice to cover halfway with foil. My fiance didn't care for it but he hates peanut butter.

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Ms. Sweet Tooth

Cooking Level: Beginning

Home Town: Saint Augustine, Florida, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 6, 2009

I would add an extra banana, and cut the peanut butter in half. and possibly even use crunchy instead of smooth

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4cdmeier

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This recipe is absolutely beautiful. I doubled the recipe. I used a total of five bananas in the double recipe. I did add just a small palm full of the brown sugar. The loaves came out so perfect, I didnt want to cut them. But other wise stuck to the recipe. Oh, I did add vanilla. Just a cap full as well. Great recipe, the loaves come out beautiful.

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artworldmuse

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Reviewed: Dec. 11, 2008

Huge hit with the kids and the hubby!! It was really easy to put together. I took the advice some of the other viewers and only put 1 and 3/4 cup of flour and increased the peanut butter to 3/4 cups but i still did not find it had that much of a peanut butter taste. I also did 1/2 sugar and 1/2 brown sugar . I will increase the peanut butter to 1 cup and maybe extra banana's . It did not last very long....

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LJ65

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 11, 2008

You can definately tast the peanut butter. I would recomend doubleing the amount of baking soda. It doesn't raise enough.

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ANDY

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

As many of the reviews suggested, I increased the peanutbutter and decreased the flour. I baked mine for 85 minutes and covered the loaf with foil after 45 minutes. I added 1/2 c of chocolate chips and I wish I hadn't. The peanutbutter and banana flavors are good. The bread is very moist. I gave it 4 stars for the cooking time - even after 85 minutes, I feel I could have left it in longer.

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Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

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Reviewed: Dec. 1, 2008

My 5 year old daughter and I just finished making these muffins and they are delicious (my daughters words exactly). We added chocolate chips to the top of the muffins and used 1/4 cup butter and 1/4 applesauce, and 4 over ripe bananas. They were easy to make and very moist. We will definitely make them again!!

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Mrs. Hines

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Reviewed: Nov. 26, 2008

I found out that I didn't have Baking Soda. But I decided to go through with it anyway and it was still pretty good. Can't wait to try it with all the right ingredients. I also didn't use the walnuts.

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SALSAQUEEN

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 16, 2008

My husband made this a couple of days ago and it turned out really good. He's not an expert in the kitchen but he said it was an easy recipe. He used chocolate chips instead of walnuts.

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Angie7

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

I doubled this and used half white and half brown sugar, as I was running low on both. I also added a tbsp. of vanilla. This batter was the fluffiest I'd ever seen in a banana bread. I covered the loaves halfway through to prevent scorching. These aren't for me, I'm baking these for friends. I'll update when I hear how they liked them. UPDATE 11/16/08: YAY! It was a hit. Everyone raved about it. I think next time I might use a flavored peanut butter or stir a little jam into the peanut butter.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 25, 2008

This was tasty, but I even added WAY more peanut butter and it still wasnt very peanutty.

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carly

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

Living In: Kirkland, Washington, USA

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Reviewed: Sep. 27, 2008

YUMMY! I followed the suggestions posted by Tina M., and also reduced the sugar to 3/4 cup. Using an 8X8 pan is a great idea, though mine still didn't bake too evenly since I used my toaster oven. I also omitted the walnuts since I didn't have any & used crunchy peanut butter. I will definitely be making this again.

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sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Sep. 26, 2008

Not as awesome as i was hoping for... Almost bland, and I added an extra banana. No sweetness at all, and sort of a funny flavor. We'll finish the loaf, but won't make again.

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Elizabeth

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Sep. 24, 2008

The bread was good but no one could even tell there was peanut butter in it. I also took it out of the oven 10 minutes early and it was still at little over cooked. Next time I would add more peanut butter, and check it after 50 minutes.

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