Reviewed: Feb. 8, 2012

I made these into muffins and forced my bf to try one (not really much trouble, he likes banana bread) They were good, I thought they had lots of peanut butter flavor, and needed more banana, but I'm not the hugest peanut butter fan. My boyfriend however, loves peanut butter and thought they didn't really taste like peanut butter at all, but like regular banana muffins, so...the jury's still out. =P. They are good, I just thought they would have a better balance of flavors, whereas they really tasted VERY peanutbuttery to me. However, you may really like them!

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Reviewer:

joyfilledsoul

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

The flavor is really good and I can't wait to make it again. However, this made a lot of batter. I used one 9x5 pan as indicated and it ran over the sides. Also, took a lot longer to cook b/c of the amount of batter so the edges were slightly burned by the time it was finished cooking. So, next time I'll use two smaller pans.

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Reviewer:

Kim in Kansas

Cooking Level: Intermediate

Home Town: Stewartsville, Missouri, USA

Living In: Topeka, Kansas, USA

Reviewed: Oct. 28, 2011

I belong to weight watchers & worked it out to only 4 pts for 1 slice and worth every bite!

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Reviewer:

LIZACRES

Reviewed: Sep. 23, 2011

I thought the taste was really good, but it was really dry. I'd definitely make it again, but with modifications.

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Reviewer:

sandytoes01

Reviewed: Aug. 26, 2011

Great base recipe. I added 60% cacao dark choc chips (chopped) and it made it much better in my chocolate-loving opinion. Used suggestions of subbing half of butter with applesauce, using half brown and half white sugar, using white whole wheat flour, and adding a few tbsp sour cream. All I had was creamy PB so looking fwd to trying with crunchy as i'm guessing that makes it have even more PB flavor. My favorite thing about this recipe, esp. with addition of choc chips, is that it isn't overly banana tasting. Thanks for the recipe!

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Reviewer:

Lisa B.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 7, 2011

Next time I would put more peanut butter and maybe chunky. Added choc chips and my boyfriend fell in love with these.

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Reviewer:

bakingthedayaway

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Jul. 19, 2011

Used some suggestions from other reviewers, like cutting out some PB and adding some chocolate chips. However, I think it'd be fine with the extra 1/4 cup, as I made them as mini muffins instead of a banana bread so the extra moisture I think would have been baked out. They're a perfect, filling little snack. Cooking time is about 30 mins instead for crunchy outsides and still soft insides. I'd definitely make this again, tweaking until it's just right. Only gave it 4 stars since I didn't use the recipe as is; without the chocolate chips I think it'd be kind of bland.

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Reviewer:

Rekha

Reviewed: Jul. 7, 2011

I wanted to try a different banana bread recipe and tried this even though I was sceptical. This was a hit done a muffins for weekday breakfasts. I used 3/4c brown sugar and smooth peanut butter.

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