I once again had some overripe bananas on the counter. Trying to figure out what to do with them, I remember a recipe I found and gave to a coworker. My coworker made the bread and said it was wonderful, so I gave it a try. I’m not a fan of nuts in baked goods, and this recipe does have nuts in it, but I made it with the nuts anyway. It was good, but I much prefer the classic banana bread (minus the nuts of course), and -s much preferred the chocolate chip banana bread. After a tasting, I sent the bread to work with -s, and everyone who ate it loved it. So if you are a nut lover and peanut butter lover, I suppose this is a recipe for you.
This recipe comes from the Seattle Times Food Section from March 7, 2007.
- 6 TBSP butter
- 1/3 c. crunchy peanut butter
- 1 c. granulated sugar
- 2 eggs
- 3 bananas, sliced
- 1 tsp. baking soda
- 2 c. all purpose flour
- 1/4 tsp. salt
- 1/2 c. chopped salted peanuts
- Grease a 9×5 loaf pan and set aside
- Cream the butter and peanut butter together with the sugar. Mix in eggs, bananas, soda, flour, salt and nuts; pour into greased pan.
- Place in a cold oven. Set oven to 300F and cook for about 1.5 hours, or until loaf tests done.
- Cool for 5 minutes in pan on a rack, then unmold and let cool completely, right side up.
Banana Peanut Butter Loaf: