Community Pick
Peanut Butter & Banana Loaf
photo by AZPARZYCH
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄3 cup shortening
- 3⁄4 cup crunchy peanut butter
- 2⁄3 cup sugar
- 2 eggs, slightly beaten
- 3 medium bananas, mashed (about 1 cup equivalent)
directions
- Preheat oven to 350°F.
- Sift together the flour, baking powder, salt and baking soda and set aside.
- Cream together the shortening and peanut butter; then add the sugar gradually while creaming -- continue to cream until light a fluffy.
- Add eggs and beat well.
- Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread.
- Spoon batter into well greased loaf pan 8x4x3.
- Bake for 35-45 minutes or until pick inserted in the center comes out clean.
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Reviews
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This bread is soooooooo good! It is moist, full of banana and pb flavour and has such a crunchy crust! Mmmm! We LOVED this and could not stop eating it. Its like a sinful dessert.<br/>I made some changes to make it a little healthier: I used half whole spelt flour, left out the shortening and used all natural pb. Also I felt that the bananas were sweet enough for my taste, so I only used 1/2 tbs of sugar, so that the bread had a nice fruity sweetness.<br/>THANK YOU SO MUCH for sharing this delish treat with us, Mel!<br/>Made and reviewed for Potluck Tag Game November 2010.
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Peanut Butter and Banana Sandwiches are my DH's all time favorite snack - so I new I couldn't go wrong with the combination. Should have known my peanut butter loving friend HL would have a wonderful recipe like this posted. This bread is moist and absolutely delicious!!! I did add two tablespoons of flax seed meal.... which helped to add to the nutty flavor - and this is wonderful with a little strawberry cream cheese too!!! Thank you GF, I know I'll be making this often when I have bananas to use up!!!
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Oh, Hokies, I just love this bread!! First, I made it gluten free for a good friend's wife, who was recovering from surgery, and it was a real hit there! I used 1 cup Bob's Red Mill All-Purpose Baking Mix and 3/4 cup Rice Flour in place of the regular flour, and made sure my baking powder was gluten free as well. She absolutely loved it! Today I had the opportunity to make it for us, and it was so delicious! I did add 1 tsp cinnamon in with the flour mix, a big handful of walnuts, and sprinkled the top with Starrynews' recipe #297272, Spiced Sugar, which added a lovely crunch to the top. What a decadent quick bread this is! Yum, yum, yum! Thanks so much, Hokies, this is for sure a real keeper!
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Tweaks
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Oh, Hokies, I just love this bread!! First, I made it gluten free for a good friend's wife, who was recovering from surgery, and it was a real hit there! I used 1 cup Bob's Red Mill All-Purpose Baking Mix and 3/4 cup Rice Flour in place of the regular flour, and made sure my baking powder was gluten free as well. She absolutely loved it! Today I had the opportunity to make it for us, and it was so delicious! I did add 1 tsp cinnamon in with the flour mix, a big handful of walnuts, and sprinkled the top with Starrynews' recipe #297272, Spiced Sugar, which added a lovely crunch to the top. What a decadent quick bread this is! Yum, yum, yum! Thanks so much, Hokies, this is for sure a real keeper!
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Yum, yum, yum. This is really good, very peanut-buttery. It rises up nice and tall in the oven. The banana flavor gets a little bit lost, I think, though. Maybe next time I make this (and there will be a next time) I will leave some bigger chunks of banana, or maybe reduce the peanut butter to 2/3 cup. I did make two substitutions -- 1/4 cup canola oil instead of the shortening and 1/2 cup honey instead of the white sugar. I hope my changes didn't affect the outcome too much, and overall we still really, really liked it. I think I will toast pieces of it for breakfast to have with my coffee tomorrow. Thanks, HokiesLady!
RECIPE SUBMITTED BY
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>