Simple Peanut Butter Banana Bread or Apple Banana Bread?
The only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven.
The 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.
I’ve made this recipe 4 times as of right now the 4th is in the oven I use 3 or 4 bananas instead of two (I love the extra banana flavor) also use margarine instead of butter. The texture of the bread is perfect for me mine comes out a bit dense but I also use a small loaf pan.
Perfectly moist for me and after I cut into it and wrap it in foil and keep it at room temp and it stays good for up to two weeks, but I usually eat it before then. My favorite way to enjoy this bread is with a little bit of cream cheese on it. All in all, this is a fantastic recipe that I use whenever I have bananas that are about to go bad.
The 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.
- 3/4 cup peanut butter
- 1/3 cup shortening
- 2/3 cup white sugar
- 1 cup mashed very ripe banana
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