I’ve seen several recipes lately for peanut butter banana bread. Since banana bread is the only recipe I know by heart, I figured a little updating couldn’t hurt. So I made a batch of my mom’s recipe as is and then I modified it a bit to make a peanut butter version. I’m bringing the loaves with me to the beach this weekend where there will be plenty of taste-testers. I’ll let you know which version takes the crown!
(Ignore the strange look of the regular banana bread – I’m still mastering how to use my mini loaf pans and learned the hard way that one large loaf = approximately 3 mini loaves.)
Whole Wheat Banana Bread
Makes 1 loaf
1 cup mashed ripe bananas (3-4 bananas)
2 eggs, beaten
1/2 cup butter, melted
1 cup whole wheat flour
3/4 cup sugar
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
chocolate chips (optional, amount to taste)
chopped pecans (optional, amount to taste)
Mix mashed bananas, eggs, and butter in small bowl. Mix flour, sugar, baking powder, salt, and baking soda in large bowl. Stir in banana mixture just to blend. Spread in loaf pan. Bake at 350F for 1 hour (30 minutes for mini loaves). Cool in pan 10 minutes and then remove.
Now for the peanut butter version, I subbed 1/2 cup peanut butter for the 1/2 cup melted butter. The mixture was too dry so I added a few glugs of milk – maybe 1/4 cup. I also tossed in a sprinkle of cinnamon.
Stay tuned for the reviews. I’ll post my last (and most indulgent!) sweet recipe when I return next week.
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