Prep 10 mins
Cook 40 mins
A nice variation on a classic food. This recipe was inspired by Banana Bread (with a twist) #17180 posted by Barb Talkington. This does not take the place of regular banana bread, but I recommend it for a break from the beaten path. You can also successfully make this into muffins. Reduce the bake time accordingly.
- 2 cups whole wheat pastry flour or 2 cups white flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 2⁄3 cup sugar
- 4 teaspoons peanut butter
- 4 teaspoons vegetable oil or 4 teaspoons shortening
- 2 eggs
- 1 cup mashed banana (, three or four)
- 1⁄2 cup milk
- 1 teaspoon vanilla
- Preheat the oven to 350°F and grease a 9x4-inch loaf pan.
- In a large mixing bowl, combine the sugar, peanut butter and oil or shortening and mix until uniform.
- Add the mashed bananas and beat in the eggs.
- Stir in the milk and vanilla.
- In a separate bowl, combine the dry ingredients and mix well.
- Add the dry ingredients to the wet ingredients, and stir just until all dry ingredients are moistened.
- Turn into the greased loaf pan and bake for approximately 40 to 45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Sorry this didn't work for me-even tried using 1/4 cup red fat PB & the flavor still didn't come through. Thanks anyway!
I thought this was very very good. I agree, i added way more than 4tbs of peanut butter. Probably equaled to a 1/2 cup of peanut butter. Jif of course. It needed to cook a lot longer than suggested, i think cuz of the extra peanut butter i used, and i dont think it was completely done, but it was awesome. Very moist, not dry like most banana breads ive had.
This was a good healthy version of banana nut bread. I baked it as muffins (30 minutes), and added wheat germ and raisins. My kids loved them, so we definitely will have them again. I froze most of them, and hope they survive in the freezer.