Recipe by Jif®
"Here's a tasty variation on a classic treat--crunchy peanut butter in a moist banana bread."
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2 1/2 cups
PILLSBURY BEST® All Purpose Flour
3 1/2 teaspoons
mashed ripe bananas
JIF® Crunchy Reduced Fat Peanut Spread
CRISCO® Canola Oil
I changed this a bit, which is why its only 4 stars, but my alterations were PERFECT! I used 2 cups flour. 1/3 c white sugar, 1/3 c brown sugar, 1/3 cup applesauce. 1 1/4 cup banana. And 1/4 c butter instead of oil. Loved this! I made 2 mini loaves w/ chocolate chips and 2 without, and it was just SO YUMMY! So pleased it turned out good, because I needed an amazing fix of something peanut buttery & banana, and chocolate. This did it!
I found this recipe very "floury". I would take that half cup of flour out and maybe add more 1/4 c sugar(a moisturizer), then bake it for 15 more minutes. I'll try it and let you know!
This is so good! None of the ingredients overpower the other. Perfect taste of bananas, perfect amount of peanut butter. Just like the sandwich! Yum. This came out beautiful. I made no changes and I was able to get two loaves from this recipe. THX
I changed this up some; I used 1 1/2 cups of bananas, apple juice instead of milk and apple sauce instead of oil. I made mini loaves for Christmas presents that I plan to freeze. Great peanut butter taste! (I'd much rather taste the PB than the banana's!) These turned out very moist and yummy!
as written, 4 stars. My general rule of thumb is 3 dark bananas per loaf; that gives the bread the even amt. of moisture, and taste. doubled the recipe to make 2 loaves, and had 1 small mini loaf. mini loaf took 35 min. in my oven and I didn't have to cover it. definitely use foil to cover the last 15 min. the tops do brown @the 45 min. mark. Used full fat JIF crunchy, and subbed applesauce for oil, and buttermilk for the milk. Makes a tender loaf, moist, and this is much much better the next day. more moist and w/more flavor. would suggest making a day ahead of serving for flavors to meld better. this is a heavy loaf, and a heavy batter; that is a good thing if adding add-ins such as chips or nuts; they won't sink to the bottom and will be more evenly distributed throughout loaf.
Not bad... the flavor was good, but it came out a little bit dry when I made it.
Judging by the reviews, I realized that this recipe was pretty malleable. I used 1.5 cups of flour and 3/4 cup of peanut flour (instead of peanut butter). I also replaced the oil with 1/2 cup of applesauce. Left the remaining ingredients the same and it came out extremely moist and delicious.
I did cut back on the milk by a teaspoon and I added a teaspoon of vanilla and because my bananas were really ripe, I cut back on the sugar by half. Honestly, there wasn't near enough liquid for the flour called for in this recipe. I added two more large bananas and then, it was just right. I had a feeling just looking at the recipe it wouldn't be enough. For me, this was quite a bit more than 12 servings. I made muffins out of this and I got 20 muffins out of one recipe. 18 minutes at 350 degrees was just right for muffins. Good recipe, with some tweaking. If I made these again, I'd cut out a cup of flour. There really was too much.
* Percent Daily Values are based on a 2,000 calorie diet.
Jif(R) Peanut Butter Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 103
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