Reviewed: Sep. 25, 2005

This is a great recipie. I used some suggestions from other reviews. I used 3/4 cup of peanut butter and 1 3/4 bup of flour. I did not use the walnuts. My whole family loves this bread!

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BROOKEIND

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Reviewed: Sep. 16, 2005

Excellent. As suggested by previous reviewers I add vanilla, extra pb, and extra bananas. Also usually bake as muffins, 20 - 25 minutes. My kids love them, always a hit.

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Cassandra

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Picayune, Mississippi, USA

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Reviewed: Sep. 10, 2005

Too much peanut butter and not enough banana.

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KAUJLA52

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Reviewed: Sep. 6, 2005

I really wanted to try this but I only had 1 banana so I halved the recipe and made the batter into muffins. I omitted the walnuts just because I don't like them in my breads, and baked the muffins for 20 minutes. I ended up with 10 delicious, moist, flavorful and LIGHT textured muffins that were just GREAT by themselves or with a bit of strawberry jelly on them. SUPER.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 2, 2005

I Love This Recipe! We just Finished Up The Last Loaf And I'm Making It Again Right Now. My Little 5 Year Olds LOVED It And Now They're Helping Me Make Another Loaf, I Am Trying Choc. Chips This Time Too. Thanks so much!

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BIBLESTAMPS

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Reviewed: Aug. 31, 2005

This turned out good. My kids liked it. It could have used even more pnb then I used. I made changes 1 3/4C flour & 1 extra banana. Also added vanilla flavoring. Added 3/4C pnb (coulda used more.) Some pnb and choc chips.

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ROBY

Cooking Level: Expert

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Reviewed: Aug. 22, 2005

Very easy to make, and it was a big hit at work!

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chloes mom

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Reviewed: Aug. 3, 2005

This was a little dry and you couldn't really taste the peanut butter. I was disapointed.

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WINGSEARCHING

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fenton, Missouri, USA

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Reviewed: Jul. 24, 2005

My family loves this bread. I have used 1/2 cup of white sugar and 1/2 cup of brown sugar and I also added about 2 teaspoons of cinnamon and a teaspoon of vanilla. I make this bread a lot and its a terrific snack or dessert.

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MARIEBT

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 14, 2005

Pleasantly dense texture, moist, but not greasy. Mild flavor. All around, a great bread. Heartier than regular banana bread.

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LMVO

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Reviewed: Mar. 31, 2005

Peanut butter kept the bread moist, but not an overpowering peanut butter taste. I will make again!

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Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

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Reviewed: Sep. 22, 2004

What a great recipe! I made it late last night, into muffins, so that our family would have a good breakfast in the morning. It was a big hit! As per another review, I only used 1 3/4 flour. I used (3/4 cup) almond butter instead, and it smelled and tasted wonderful. For the muffins, it only took about 35-40 minutes in the oven, and I covered it with foil after about 25 minutes. I didn't have chocolate chips on hand, but will definetely add it next time. That would make for a 5 star recipe for sure!

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GLAUCIA

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Reviewed: Sep. 12, 2004

I thought this was a very good bread, but I did make modifications, based on suggestions from other reviewers. I added a t. of vanilla and 1/2 C. of chocolate chips, after tossing them in the dry ingredients so they wouldn't sink to the bottom. I reduced the flour to 1 3/4 C. and increased the p.b. (chunky) to 3/4 C. I also omitted the walnuts. I had foil on it for about the last 20 minutes of baking, and it was still plenty dark. Tasty and a nice variation on plain old banana bread!

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VICKIE

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Reviewed: Sep. 11, 2004

I just finished taste testing this and I have to say - YUM! It was hard waiting so long for it to cook - it took me 80 minutes, plus time to cool, of course. I covered the bread after cooking 50 minutes and it came out perfect. I find the texture to be very good - not too dense as some say. The flavors meld very well. It's not too p-nutty or too banana-y, but definitely has flavor. I followed the recipe just like it says but omitted the walnuts. I'll try it with chunky p-nut butter next time. Thanks for a great alternative to plain banana bread.

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Cooking Mom

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Reviewed: Aug. 12, 2004

I doubled the recipe and it was delicious! I left out the walnuts because my family doesn't "do nuts" however, I think adding some choc. chips would be a nice addition.

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JOPADIET

Cooking Level: Intermediate

Home Town: Boonville, Indiana, USA

Living In: Mooresville, Indiana, USA

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Reviewed: Aug. 9, 2004

This turned out really good! I used 1/2 cup apple-Raspberry sauce instead of the butter, added a little more chunky peanut butter, vanilla & cinnamon as well. Plus a few pecan pieces & a handful of chocolate chips. This turned out very nice and moist, with a great taste that is definately different but very tasty. Definately give it a go!

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KELL_10

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Reviewed: Aug. 8, 2004

This was a good recipe, but I had to add some ingredients. I added an extra 1/4 c. of peanut butter, 1 tsp. of vanilla, 1 tsp. of cinnamon, and an extra banana. It came out great, but took a very long time to cook and came out a little crumbly. Lastly, I used reduced fat chunky PB and surprisingly it still had great taste and was very moist!

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SMITTY2244

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Reviewed: Aug. 8, 2004

This recipe turned out really great. I omitted the walnuts (only because I didn't have any) and used chunky peanut butter instead and it was delicious!

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KELLYLANE

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Reviewed: Nov. 20, 2003

Very nice DENSE banana bread. Make sure to use chunky PB for more texture. Tastes great toasted with melting PB on top.

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EZZY_B

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Nov. 12, 2003

I had leftover bananas and made this. It was so-so. I only had reduced-fat peanut butter on hand so maybe that's why I didn't like it too much. It was kinda dry and not too flavorful. I may make it again using normal peanut butter to see if it's any better. It was so-so.

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