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.
Ingredients:
- 3/4 cup peanut butter
- 1/3 cup shortening
- 2/3 cup white sugar
- 1 cup mashed very ripe banana
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious Peanut Butter Banana Bread, Please Open The Next Page.
Made these Simple Peanut Butter Banana Bread 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. used butter instead of shortening. also used two normal-sized bananas to keep them moist and one teaspoon of vanilla.
Ingredients:
- 3/4 cup peanut butter
- 1/3 cup shortening
- 2/3 cup white sugar
- 1 cup mashed very ripe banana
- 2 eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk.
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4×8-inch loaf pan.
- Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy.
- Beat one egg into peanut butter mixture until completely blended before beating in the second egg.
- Stir in the mashed banana.
- Combine flour, baking powder, salt, and baking soda in a bowl.
- Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended.
- Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Source: allrecipes.com