Recipe by LaurasFaves
"Classic banana bread with a generous helping of peanut butter makes this easy loaf a delicious breakfast treat or snack."
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mashed very ripe banana
1 3/4 cups
Only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven. Texture was more cake-like rather than traditional bread-like, but plenty moist and tasty. Only one criticism...it was very crumbly and difficult to slice; we ended up eating it with a fork. Both the peanut butter and the banana flavors come through, with not one dominating the other.*****UPDATE 4.23.13******The slicing issue may have been a result of the bread not cooled "completely" because it sliced just fine this morning (guess we were a little too eager to test it out).
I found it to be very dry and I couldn't really taste the peanut butter. The only alterations I made was to use butter in place of the shortening and we added mini choco chips. Maybe I'll make a peanut butter frosting to put on it.
I used melted butter instead of shortening and I threw in a half cup or so of mini chocolate chips. I made muffins out of this instead of one big loaf--I got 12 medium sized muffins out of one recipe. Baked at 350*, they were done at just over twenty minutes. Everyone loved this banana bread, we had over half gone for breakfast and the remaining muffins were gone by the end of the day.
I made these as muffins with 3/4 cup of mini chocolate chips. Tasted great! I didn't have buttermilk so I used three tablespoons of yogurt and one tablespoon of milk and mixed it together. I used butter instead of shortening. I also used two normal sized bananas to keep them moist and one teaspoon of vanilla. They filled the muffin hole to the top so I cooked them for 24 minutes at 350.
The second time I made these, I used applesauce instead of butter, added a teaspoon of cinnamon and half a teaspoon of nutmeg and cooked them for 20 minutes at 350. They were perfect!
Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices, so if you're watching calories in baking it's a great sub) and used sour milk instead of buttermilk, and otherwise left everything the same. I filled the muffin tins about 3/4 full and still got 16 rounded muffins out of this recipe. The muffins were done at about 25 minutes. They didn't brown much as muffins, though, so if I hadn't topped with frosting I'd suggest a topping of peanuts or something before going in the oven for visual appeal. As another reviewer commented, this results in a pretty smooth result, so if you like some fruit or nuts added into your bread/muffins I'd suggest using chunky peanut butter and/or adding in some dried fruit. Really, though, if you love banana bread and you love peanut butter, you will more than likely enjoy this recipe. Both are noticeable in this. Thanks for the recipe!
Made this today! Easily doubled the recipe. Loved the texture of the dough! I think next time I will either use chunky pb or add chopped peanuts to it and maybe some mini chocolate chips. Yum yum! Kids loved it! Great after-school snack!
Got to eat this with a massive glass of milk. :) Topped with peanut bits. Yum!
Delicious.. I made it exactly as written, and it baked in precisely one hour. Perfect consistency, moist in the middle with a hard, crunchy top and you could really taste the peanut butter. I had been searching for a peanut butter muffin recipe for a long time, to no avail, so having found this recipe, it will take the place of the peanut butter muffins I was searching for.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Peanut Butter Banana Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 161
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