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!
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Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this...