Reviewed: Sep. 7, 2008

This is a great recipe. My kids gobbled it up! I substituted half the butter w/unsweetened applesauce, decreased the flour to 1 3/4 cup and increased the p.butter to 3/4 cup. I also used 4 small bananas and an 8X8 inch pan instead of a loaf pan. It cooked in about 40 minutes, was very moist, not overcooked on the top or undercooked in the middle. Next time I will use all applesauce (I'm sure there is enough fat in the pbutter for great texture) and substitute half the flour w/whole wheat. I commonly use a 8X8 inch pan instead of loaf pans for quick breads and it works perfectly everytime and less baking time. Thanks for a great reicpe.

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Tina M.

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Reviewed: Sep. 7, 2008

I made the mini muffins, cooks so much faster and stays moist. Cooked approx 15 min. Alterations: more peanutbutter and the cinnamon and decreased the flour.The only problem with the mini's...you don't realize how many you have eaten!!! Until their all gone!

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skipper

Cooking Level: Expert

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Reviewed: Sep. 5, 2008

I expected there to be a bit more peanut butter flavor to it, but overall it was really moist, very good. We will be enjoying this again another time.

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ffgirl0302

Cooking Level: Intermediate

Home Town: Central City, Iowa, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 4, 2008

I followed the recipe exactly, and I and my whole family loved it! It was very moist. I don't usually even like banana bread that much, but I can't stop eating this stuff! I will absolutely make it again!

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L.Blaydes

Home Town: Chicago, Illinois, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 26, 2008

i followed all the suggestions and my bread didn't cook inside, darn, it sure smelt good. i will try another time but muffins instead

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Andrea

Cooking Level: Beginning

Home Town: Vacaville, California, USA

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Reviewed: Aug. 10, 2008

I used Mer in the Kitchen's recipe for muffins, and they turned out great. I have made the original recipe before, but adding more peanut butter and banana brought out the flavors much more.

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Erin Russell

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Reviewed: Aug. 7, 2008

The first time i made this recipe, it took way longer than 70 min. It wasnt very bananay.. so i re-made it and doubled the bananas, way better! Very good!

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amberm

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Reviewed: Jul. 29, 2008

Made this recipe as cupcakes and baked for 20 minutes, omitting the nuts as my family doesn't like them. Recipe was ok, but lacked something i can't get my finger on. I ended up adding a glaze made with heated strawberry jam, powdered sugar, and a bit of water. Don't think I would make again.

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pixieladies

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Reviewed: Jul. 21, 2008

The bread seemed to be a little dry compared to regular banana bread. I probably will not make this again, but our dogs seemed to enjoy it! They pulled it off the counter, ripped off the foil, and managed to eat most of the loaf.

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PeanutBaker

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 20, 2008

This bread is great. I think increasing the pb to 3/4 is too much. (after following some advice from other reviewers). The extra pb makes it a bit too rich for me. Anyway, overall a delicious bread I'd make again. The modifications I made were: added 1 t vanilla, omitted walnuts, increased soda to 1-1/4 t, used 3 bananas, added chocolate chips and baked in a Bundt pan. I ate all of this bread myself within a week and it's a big loaf!!!!! Thank you Corwynn.

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kelli1965

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Reviewed: Jul. 8, 2008

I didn't like this bread the first day i made it because i found it had no flavour. Today however, i just ate two pieces and the flavour came through a lot more so i suggest making it a day in advance. I changed many things in this recipe to make it healthier with good results. I doubled the recipe and used half applesauce and half nonfat sour cream for the butter, only one cup of white sugar instead of two, 5 bananas, and whole wheat flour instead of white. I also added 2 teaspoons of vanilla and a dash of salt. In one batch i mixed some chocolate chips and left the other one on its own. Both turned out good :) will make again with my modifications.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

Good banana bread with a peanut twist, but not a show stopper. I didn't add chopped walnuts. Louise.

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Louise

Cooking Level: Intermediate

Home Town: Taasinge, Syddanmark, Denmark

Living In: Nuuk, Kitaa, Greenland

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Reviewed: Jun. 30, 2008

I made this as muffins and made changes as suggested but they were still dry. If I make them again I will only use 2 bananas and creamy peanut butter instead of chunky, my family doesn't like the peanuts, and I'll cook them for only 20 minutes.

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Lovelymama3k

Cooking Level: Intermediate

Home Town: Dallas, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Jun. 30, 2008

the bread turned out great ...although i did not enjoy the flavour. couldnt really taste the peanut butter or the banana ..i also used an extra banana. my husband enjoyed it but then again he would eat anything lol.

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ashlee0521

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Reviewed: Jun. 18, 2008

Very tasty bread. Neither the banana or the peanut butter has an overwhelming taste. I like the texture. I cooked it in a stone loaf pan and it was done perfectly in 60 minutes. Will make again.

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mtlammar

Cooking Level: Expert

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Reviewed: Jun. 13, 2008

It took about 15-20 mins longer then it suggested because the center was still gooey. It is pretty good, it's a light taste of peanut butter which is nice so it doesn't over power the banana flavor. Not sure if I'll make it again though.

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Mrs. Tingley

Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 6, 2008

I wanted to make a healthy banana bread for my toddler, so I made a few substitutions, and it turned out awesome! First I used 1 C flour, and 1 C wheat germ, and I sweetened it with about 1/3 C brown sugar and 1/4 C brown rice syrup, which also helped to make for a moist bread. I also upped the peanut butter, (I used natural p.b), to 3/4 C like other reviewers suggested. Delicious!

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brianna

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Reviewed: May 16, 2008

My problem is that there is not enof banana tast and that it does not cook prpberly. i baked it for 30 minites more than they asked and when i pocked it it came out clean. i Let it cool and was cutiing it when the inside was still goo. And the part that was done tasted like peanut butter and not like banana at all.

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Ola

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Reviewed: May 11, 2008

Pretty good, I added chocolate chips and made mine as mini muffins.

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ERIN1YNN

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Homebush Bay, New South Wales, Australia

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Reviewed: May 7, 2008

This was super super yummy! I made mini loaves and they were super moist! Cook time was reduced and that was another bonus. I didn't have to wait long! I thought the peanut butter and banana was the perfect compliment to eachother.

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