Reviewed: Oct. 10, 2009

As stated, a fun change from typical banana breads! I used only the 1/2 cup peanut butter (creamy was all I had) as I was afraid it might end up being the predominant flavor. I also went the half brown/half white route with the sugar, added a tsp. of vanilla, 2 Tbsp. mayo and a few chocolate chips. In the end, it baked up beautifully, smelled GREAT, tasted even better and went over really well at the hubby's office! Thanks, Juanita!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

~TAYLOR~

Home Town: New Rochelle, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

really good with my substitutions: 1/2 brown sugar 1/2 splenda + 2 Tbsp nonfat dry milk to maintain texture. 1/2 c sour cream added for more moisture. 1 cup smooth peanut butter. 1/2 all purpose and 1/2 white whole wheat flour

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mandielmt

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

I love regular banana bread, so I figured I would give this a try. I read the reviews and used 3 bananas, two tbsp. mayo, and one cup of smooth peanut butter. I baked as muffins at 350 degrees for 25 minutes and they came out beautifully. Great breakfast!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCARLETT1211

Cooking Level: Intermediate

Home Town: Woonsocket, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2009

It was ok, but I prefer straight Banana Bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alli

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

Wow! So moist and delicious!!! YUM! I used creamy peanut butter because that's what I had...but still, sooooooo gooood!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Aliskill

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cocoa Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

I used 2 bananas (because I do in all my banana breads) and creamy pb. Baked for 50 minutes in 4 mini bread pans and they were done to perfection.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

schr9487

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

Fantastically yummy! Like a pb&banana sandwhich but more "breakfasty." I used crunchy peanut butter and eliminated the peanuts and this was just the right amount of cruncy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WENDYBELL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2009

used 4 small banana's, 1 cup pb and all light brown sugar. turned out a little dry.. next time i'll try the mayo some others suggested.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

peavy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2009

Somehow this just didn't work for me. I simply did not like the pb/banana combo as much as I thought I would. Probably just my personal tastes more than the recipe...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2009

I really loved this! After reading other reviews I added 3 Tablespoons non-fat yogurt with the bananas (I used 4). Thats the only change/addition. I made regular-size muffins-baked them for 20 min and they were perfect. Moist inside and nice balance of banana to peanut butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2009

Delicious!!! I made this last night with 3 large bananas and about a cup of peanut butter. Used applesauce in place of the butter to reduce the fat and threw in about 1/2 cup of chocolate chips. I was going to add some vanilla but I forgot and it's fine anyway. Totally yummy today and you can really taste both flavours distinctly and they blend beautifully! Will most definitely make again and again!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHill

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

I have mixed feelings about this one. The kids liked it, but my husband and I thought it was bland. I think if I make it again, I will add chocholate chip morsels.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

brilyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 22, 2009

I only had one banana, but it was still really good. A nice change of pace from the usual. I brought it to a potluck and everyone loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

caramelmomma

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2009

Great recipe! Nice and easy to make, we doubled it then added some chunks of chocolate. The boys are having it for breakfast. This recipe works perfectly for individual cakes, we used an 8 mini loaf pan and cooked them for 45min. Upon my husbands first bite he commented that the loafs would fetch a good price at the market.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2009

This was a nice change from a traditional banana bread. Gotta use those brown bananas somehow..lol

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Allyniki

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Saint Petersburg, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2009

I agree with the other reviewers - with some adjustment, these taste great. I made mini-muffins rather than a loaf and I baked them for ~17 minutes. I also added twice the baking powder and about 1 cup peanut butter. Unfortunately, I think I needed to add another banana with that much peanut butter because the peanut butter overshadows the banana. So next time, I'd add another banana ad the same amount of peanut butter. Then it would be perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PamA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2009

Add a cup of sour cream to the batter at the end and it comes out moist and perfect. Also - be sure to really let it cool before eating it. I made this for 3 men and myself and we ate a half a loaf in less than a day. (It makes a HUGE loaf....)

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Monika

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

Great recipe. I didn't have the crunchy peanut butter so I used the creamy and I didn't want to make the loaf so I made mini muffins and baked them for 13 minutes at 350.....the kids loved them and they were just the right size for them

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHASHON

Home Town: Houston, Texas, USA

Living In: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

Great change. I always dust my pan with plain sugar after greasing, gives the sides and bottom exta sweetness. Also added 1/4 cup sour cream for moisture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

This was good. I've had better banana bread, but the peanut butter was a nice twist. I only had a little bit of crunchy peanut butter so I used half crunchy and half creamy. I don't think the full 70 minutes of baking was necessary, my outter crust was a bit crunchy although I used a dark metal pan, maybe a glass pan would have needed the 70 minutes. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful