What did people do with over ripe bananas before banana bread was invented? I always used to make mine with walnuts and chocolate chips. Classic. Delicious. Then a little over a year ago I developed an allergy to walnuts, which means my classic banana bread recipe will make my face swell up into something that looks like this:
I haven’t made banana bread since.
So I need a new banana bread recipe. I could put just chocolate chips, but that seemed too easy. After a quick consultation with Janice, I decided peanuts was the way to go. Unfortunately I forgot to buy the peanuts. Instead I used peanut butter, sort of like a pre-made peanut butter and banana sandwich.
My results were mixed. The flavour was great but the overall experience was lacking. I wanted the peanut butter to swirl through the batter, but the two ended up almost completely combined. I think because of the that the cake was a little dry, sort of like having peanut butter without a glass of milk. I also missed the texture of the nuts in the banana bread. Next time I’ll remember to buy the peanuts.
I’m posting the recipe as I made it, but I’d suggest increasing the amount of mashed banana or yogurt, or maybe even butter. Some experimenting may be required. Or just a large glass of milk.
Peanut Butter Banana Bread
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup butter, melted and cooled
- 2 eggs, lightly beaten
- 1/3 cup plain yogurt
- 1/2 cup peanut butter
- Preheat the oven to 350 degrees.
- Whisk flour, sugar, baking soda and salt together in a large bowl.
- In a separate bowl combine the bananas, butter, eggs and yogurt.
- Create a well in the dry ingredients and pour the wet into it. Using a rubber spatula, fold the dry ingredients into the wet until just incorporated.
- Pour the batter into a greased 8 by 8 inch pan. Dollop the peanut butter randomly over the batter and swirl into the batter using a knife.
- Bake for 30 to 35 minutes, until a tester comes out clean.
- Let cool before serving.
PS: If anyone has a fail proof swirling method, I’d love to know what it is!