By Vino Girl on March 22, 2005
Photo by Vino Girl
Photo by Vino Girl
"Whew! That is some title. The peanut butter topping on this is outstanding. My bananas were very sweet and ripe, so I was able to get away with less sugar in the batter (I used the full amount in the topping though). From Southern Living."
Serving Size: 1 (2013 g)
Servings Per Recipe: 1
"The streusel topping is so good. I used it on a low-fat banana bread that I always make. Thanks for a nice change to our regular recipe."
"The batter tasted so good I couldn't wait for it to come out of the oven, but that was the last thing about this recipe that worked for me. The streusel never did behave like streusel, it was more like thick peanut butter frosting even after I added almost half again as much flour and brown sugar, so I spread it across the top of the batter as best I could. After baking, the streusel fell off when the bread was touched, and I had to sprinkle it over the slices after they were buttered to make it stay. Both the banana and the peanut butter tastes were almost nonexistent in the finished product. The only thing I did differently from recipe as written was to leave out the nuts, as I didn't have any. I like the idea of using cream cheese in the batter and will incorporate that into my standard banana bread recipe, but this one just didn't work for us, sorry. The texture was perfect, but the taste was definitely lacking."
"This was very tasty and very moist but I think it should be called Banana Peanut Butter Crumb Cake instead. The consistency was a bit heavier than the bread that I was expecting but nevertheless it was very good. I decreased the butter to 1/2 cup for the batter. Thanks!"
"Turned out great! I used Splenda and a 10" springform pan but followed everything else to a T."
"My 19 year old daughter and her best friend (neither have any kitchen training i.e. Easy-Mac is a challenge) pulled this amazing bread recipe off beautifully. So it must be rather fool-proof. Great flavor combination, lovely presentation. Dense, moist and satisfying. I'll make this myself and freeze a loaf to see how it behaves. Bake this bread and brew yourself some tea or coffee. Excellent!"
"OMG! I made this last night. My husband and I ate an entire loaf! I made it a little healthier by using ww flour, I can't believe its not butter light, light cream cheese, egg substitute, and a splenda/sugar mixture. The streusel topping is exquisite! Very easy to make and way too easy to eat! Great recipe."
"WONDERFUL! This is a great change to the normal bannana bread. Great recipe! Thanks for sharing."
"This was a hit in my house. I loved the taste of the peanut butter topping with the moist banana bread. I think next time I may make muffins or try it in the bundt pan like CindiJ did. Thank you for a great banana bread."
"Very good & moist! I added 1/4 cup sour milk and baked the full recipe in bundt pan. The topping baked into the batter and was just as incredible. Thanks for sharing!"
"This was so good and really hit the spot! The lovely crunchy, peanut-buttery topping and the creamy moist nutty banana bread below...yum, yum, yum! I'm sure this would also be great as muffins or maybe make a little more topping and put some on both the bottom and top of the bread. I didn't make any changes to the recipe and don't think I will in the future either, its just too good as it is! Thank you bunches kburie."