The Adventures of Kitchen Girl

September 1, 2009

Peanut Butter Banana Bread


Yesterday marked the beginning of the new school year for my 3 kids, so I decided it would be nice to have something "just out of the oven" waiting for them when they returned home. There's nothing like coming home after a long day to a house that smells of something delicious. I had a few bananas that were past their prime for eating out of hand, so I knew banana bread would be just the thing. Especially with the chill that's been in the air here the past few days... it makes me think Fall and that makes me want to bake! My children *love* peanut butter and sliced banana sandwiches... so this was a natural choice for us.

The beautiful thing about this recipe is it's simplicity and variability. As long as you follow the basic recipe, you can add so many different things to make this bread your own. I like to make a "PiƱa Colada" bread using shredded coconut and crushed pineapple (measurements below) instead of the peanut butter. Just be sure to use butter or margarine in place of the peanut butter when making another version or your bread will be too dry.

I hope you'll try this easy recipe and jazz it up in your own way for your family... they'll love you for it! Enjoy!

Ingredients:
4 very ripe bananas, mashed
1/2 cup creamy peanut butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Method:
Preheat the oven to 350°F. Mash bananas in a large mixing bowl with a fork until fairly smooth. Add in the peanut butter, sugar, egg, and vanilla and combine well. Add in the cinnamon, baking soda and salt and mix again. Lastly add the flour, mix well. Pour the mixture into a buttered 4x8 inch loaf pan. Bake for about 1 hour. When a toothpick inserted into the center of the bread comes out clean, the bread is done. Cool on a rack. Remove from pan and serve! Makes one loaf.

Kitchen Notes:
If you don't like peanut butter, you can make this into a more traditional banana bread by substituting 1/3 cup melted butter, margarine or applesauce (keeps the bread moist without the added fat) for the PB.

Variations my family likes:
1/2 cup of shredded coconut.
3/4 cup well drained and squeezed canned crushed pineapple.
3/4 cup chopped nuts (we like walnuts).
3/4 cup mini chocolate chips.
3/4 cup raisins.