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I loved this banana bread recipe - it's different enough from my usual recipe, given the addition of peanut butter and chocolate chips - that I'll definitely start using it more frequently. I made the recipe as stated, except for substituting smooth peanut butter and a TBSP or so of chopped peanuts for the chunky peanut butter since that's all I had on hand. The recipe made enough for me to fill up three loaf pans, which subsequently only took about 45 minutes to finish baking. About the waiting overnight before eating... eh, didn't matter much. Though the next-day bread is slightly more moist after sitting (weird, huh?) the loaf I okayed for my family to cut into the first night got rave reviews, even from my partner who doesn't typically like banana bread. The frosting got a little "weepy" after a day or two in the fridge, but that's purely cosmetic, just stir it up again and it's fine. (Reviewed for Bargain Basement Tag April '10)

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Vinya April 14, 2010
Peanut Butter 'n' Banana Bread