I've had this recipe in my queue for a while and never had a chance to make it. Well, over the weekend I had some bananas that were a little too ripe for my liking so I decided to give this bread a try. I read a lot of the comments and tweaked the recipe accordingly. I used three bananas, 1-3/4c of AP flour, 3/4c of low fat smooth peanut butter, and in lieu of the walnuts, I used about 1/2c of chocolate chips. This baked up to be a really nice size bread, rose beautifully, and was nice and moist. My only issues were that I could not really taste much peanut butter (I'm not sure if it was the type of peanut butter I used, or something else) and the cooking time (for my oven at least) needed to be adjusted. I baked this in a glass bread pan on 325 in an electric oven for 70min, as suggested, however at that time the middle was still raw-ish. After 20 more minutes at that temp, and cooling on the counter, it was finally at the perfect/set consistency in the middle. Because of the longer baking time the bread browned a little more on the outside than I would have liked, but it was not burnt and still very tasty. If I make this again I think I'll try using chunky peanut butter as some others mentioned, or even a handful of peanut butter morsels, just to bring out the peanut buttery flavor a little more. All-in-all a nice, tasty banana treat! :)
Was this review helpful?
1 user found this review helpful
I've had this recipe in my queue for a while and never had a chance to make it. Well, over...