I've had this recipe in my queue for a while and never had a chance to make it. Well, over the weekend I had some bananas that were a little too ripe for my liking so I decided to give this bread a try. I read a lot of the comments and tweaked the recipe accordingly. I used three bananas, 1-3/4c of AP flour, 3/4c of low fat smooth peanut butter, and in lieu of the walnuts, I used about 1/2c of chocolate chips. This baked up to be a really nice size bread, rose beautifully, and was nice and moist. My only issues were that I could not really taste much peanut butter (I'm not sure if it was the type of peanut butter I used, or something else) and the cooking time (for my oven at least) needed to be adjusted. I baked this in a glass bread pan on 325 in an electric oven for 70min, as suggested, however at that time the middle was still raw-ish. After 20 more minutes at that temp, and cooling on the counter, it was finally at the perfect/set consistency in the middle. Because of the longer baking time the bread browned a little more on the outside than I would have liked, but it was not burnt and still very tasty. If I make this again I think I'll try using chunky peanut butter as some others mentioned, or even a handful of peanut butter morsels, just to bring out the peanut buttery flavor a little more. All-in-all a nice, tasty banana treat! :)

I tried this recipe with some slight variations for my preschool children in Haiti and they LOVED it. I did slightly more than double the recipe and adjusted the butter and bananas based on what I had available. (less butter, more banana) I cut the sugar in half and actually used 1/2 raw cane sugar and 1/2 honey. I also added a cup of oats for some whole grains. They kids already asked me when I will make it for them again!

So easy and my 2-year old loves it!

This was excellent! I just got through making it as written though I had to leave out the nuts and it is amazing. It may not survive until morning breakfast.

This banana bread got lots of compliments! Other reviewers said that the bread was a bit dry, so I used 1 3/4 cups of flour and put in 2 tablespoons of vanilla yogurt.

Best banana bread we've ever had and easy to make!

This bread is a unique twist to a traditional banana bread, but I wasn't crazy about it myself. I can't place my finger on what exactly I didn't like though. My husband really liked it - but he'll eat anything that includes peanut butter.

I made this a *little* healthier by using applesauce instead of butter, wheat flour, all natural peanut butter, a little less sugar (plus some honey), and three egg whites rather than two eggs. It turned out phenomenal. I am seriously debating whether to give it away as I had planned or just eat the whole loaf for dinner and tell my friends I forgot to bake for the party... Decisions.

I made suggestions on adding a few things to this recipe, but my wife said this recipe was perfect. I did add an additional banana, since I had three ripe bananas and what are you going to do with one ripe banana if you don't have a monkey. The cooking time was 90 minutes and I did tent it to prevent over browning of the top. The internal temperature was 200 degrees. Perhaps the additional cooking time was the result of the additional banana. This is a keeper recipe.

I cooked 'em as muffins as reviewer AMY suggested and they came out perfect in 35 mins. I do consider what reviewers suggest and boy did AMY (TY Amy) steer me in the right direction!!!! Here are her suggestions so you don't have to look for her review:3 large over-ripe bananas, increase peanut butter to 3/4 cup, bring flour down to 1 3/4 cups, add 2 teaspoons of vanilla and 2 Tablespoons of brown sugar to the white sugar (still keeping white sugar amount the same), also add 1/2 cup unsweetened applesauce to the butter mixture (without taking down the amount of butter). I only had regular applesauce it worked just fine.