The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 14, 2007
Even my husband, who is not a big fan of quick breads, said this was delicious! I altered it with a few suggestions from other reviews: 1/2 c. white sugar, 1/2 c. brown, 3/4 c. PB, 3 bananas, 1 tsp. vanilla, 1 c. flour, 3/4 c. whole wheat flour. This is definitely a new favorite!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 5, 2007
This is our families favorite banana bread. Thanks for the great recipe. We have made it many times and it doesn't last long around our house.
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Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jan. 5, 2007
Really good bread for all the right reasons - gave them to my son and teammates after sports practice, perfect "recovery" food. Daughters like it toasted in a little butter in a frying pan for breakfast on cold mornings instead of regular toast ... can you blame them? Will definitely make again!
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Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA
Living In: Voluntown, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 21, 2006
I tried this & made it for my job. I used 1 cup extra crunchy PB 1 t vanailla & omitted walnuts. Added a little extra flour toward the end so it wasn't so sticky, and baked & baked and baked. Everyone like it, even more the next day after it cools & meld flavours together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 7, 2006
WOW! I just tried this recipe today for the first time, and it far exceeded my expectations! Like others, I made modifications based on my own likings and my desire to make it a little more healthy, plus to add things I had in the house. I also decided to make them in muffin form with the following substitutions: 1/2 cup low fat crunchy peanut butter, 1/2 cup white sugar, and I omitted walnuts since I had crunchy peanut butter. I also replaced half the butter with 1/4 cup of applesauce. I made 12 muffins and they were perfect in 30 minutes. I have eaten 2 already, one warm out of the oven and one cooled. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 2, 2006
My husband and I loved this! We made it with a little vanilla and chocolate chips.
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Cooking Level: Intermediate

Home Town: Louisburg, Kansas, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 27, 2006
Not a bad recipe, but not my favorite either. I used 1 cup chunky peanut butter, 3 bananas, 1 tsp vanilla and no walnuts. I of course could taste the nuts from the peanut butter, but even adding twice as much as the recipe called for you could not actually taste the peanut butter at all. And it wasn't REAL banana-y even with the addition of an extra banana. I really prefer the chocolate chip banana bread recipe I use (I believe I found it on this site even). Good recipe, but probably won't make this one again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 7, 2006
I'm not sure what to make of this recipe. I used a combination of natural peanut butter and almond butter (I only had a little bit of each left in the jars). Otherwise I followed the recipe exactly. This slightly sweet bread has the texture of banana bread, but it seems that neither the banana nor nutty flavors came through. I may try this again except with some tweaking...maybe adding more banana would help? UPDATE: So I tried this recipe again only using 1 3/4 c flour and 1 cup crunchy peanut butter and a dash of cinnamon. The cinnamon enhanced what little banana flavor there was. I also made sure there were some chunks of banana. Still not as banana-y or peanut-y.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 23, 2006
I made this recipe and loved it. I'll be making this one again and again. The only thing I did different was use more peanutbutter and added a teaspoon of vanilla.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 16, 2006
A little too dry for me...Thanks though :)
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
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Reviewed: Jun. 8, 2006
This bread was pretty good. Although i thought it would NEVER get done baking. Very dense and moist. Fall apart moist actually. Good flavor. I did as others recommended with more banana and more PB. But after eating one small slice, it was enough. Very filling. Wouldnt be something i make all the time.
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Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA
Living In: Goliad, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: May 11, 2006
This was great. Not over powering with peanut butter. I omitted the nuts and added chocolate chips. I had made 4 different kinds of banana bread one afternoon (all 1st time recipes) and this one was ranked #1 by everyone in the family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Apr. 25, 2006
WOW, my family thought that peanut butter and bananas wouldnt go in the same sentence much less bread! (ha ha ha)I tried it out for eht extra protien provided, this is great! We have been making it a couple of times a week now and for friends and everyone loves it! ( I omit the nuts)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 9, 2006
I really enjoyed the muffins I made based on this recipe and other's reviews. I used 3 bananas, 3/4 Cup chunky peanut butter, 1 3/4 Cups flour, and added 1 teaspoon of vanilla. Then I baked them as muffins for 25 minutes. Everyone at work loved them. :) The remaining batter I did in a loaf pan - but it did take a long time to cook all the way through - but when it was done, it was tasty too. :) Give some variation of this recipe a try!
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Cooking Level: Intermediate

Home Town: Troutdale, Oregon, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 3, 2006
These were a nice change from regular banana bread. I made them lower in fat and sugar by making the following substitutions: 1/2 cup low fat pb, 1/3 white sugar, 1/3 brown sugar, 1 1/2 wheat flour, 1/4 milled flax seed, and omitted walnuts. oh, replaced butter with 1/2 sugar free applesauce. I made 12 muffins and they were done in 30 min. Delicious and guilt-free!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Feb. 21, 2006
This was good. I followed another review and only used 1 3/4 cup flour and 3/4 cup peanut butter. Also used 1/2 cup mini chocolate chips. The bread had a mild peanut butter taste. I thought the chocolate chips were a good addition. I baked for 78 minutes. The bread was good and moist but the middle center caved in an inch and I don't know why as the bread was cooked through. Will probably make again if I have the ingredients on hand.
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Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA
Living In: Hellertown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Feb. 15, 2006
I made these into 16 muffins. I skipped the walnuts, added extra banana and pb. i also added a cup of PB chips. They were so moist and tasty. I would love to try them with some whole wheat flour. I will def be making these again
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Cooking Level: Intermediate

Home Town: Green Lane, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 29, 2005
I don't usually like banana bread, but the peanut butter in the receipe really evened everything out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 2, 2005
Such great flavor!! I read all the reviews & made following adjustments...3 very ripe bananas; 3/4 cup crunchy peanut butter (left out the walnuts--had it been smooth would have left in walnuts); 1 3/4 cup all purpose flour; and added 1/8 tsp. salt; all other ingredients as is. Covered with aluminum foil after baking for 30-40 mins to keep from getting too brown for rest of bake time. Just soooooo yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 14, 2005
Overall good, but I didn't like it so much right out of the oven. After it was refrigerated for a few hours, it tasted much better.
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