Okay, that’s a lie. It’s not really a problem.
I just love to bake. And I also love peanut butter. At this point, it should be obvious, especially since I have a peanut butter tag on this blog and my photo blog. And one of my requirements for someone I date is that they love peanut butter as much as I do. I wish I was kidding, but I’m not. Yikes…maybe I do have a problem.
I also love banana bread. And peanut butter banana bread. A week ago, I realized I had two bananas that needed to be used. As much as I love bananas raw, I felt that they would better be used in some banana bread, along with some leftover peanut butter chips that I happened to be snacking on. So…I found a lovely recipe that was super easy and involved only two bananas. I modified it a bit, meaning I didn’t include cloves or walnuts, and added in some peanut butter chips.
So here is another recipe for Peanut Butter Banana Bread. Next time, I think I will actually add in some peanut butter, but for now, I’d be lying if I said this didn’t work out wonderfully.
1 cup of flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 ripe bananas
1/4 cup of white sugar
1/4 cup of brown sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter
1/2 tsp vanilla extract
Peanut butter chips to taste
Preheat oven to 350 degrees. Grease a loaf pan.
Sift flour, baking powder, baking soda and salt into a large bowl and mix thoroughly, set aside. In another bowl mash bananas, egg, sugar, cinnamon, nutmeg, butter and vanilla together and mix thoroughly. Slowly add dry ingredients into wet ingredients and mix well. Once the batter is well combined add peanut butter chips and stir. Pour ingredients into prepared loaf pan.
Bake in the oven for 40-45 minutes or until a knife inserted into the center comes out clean. Remove from oven and let cool for a few minutes before cutting.
I actually had to cut into this right away and I should probably note that it was so, so, so good. Amazing good. I thought about how great it would be with some vanilla ice cream and maybe some caramel sauce (or, who am I kidding, chocolate and/or peanut butter sauce), but fortunately for me (and my waist line), I don’t have any of that stuff in my house. But yeah. Go make this. It makes a small loaf, so at least if you eat the whole thing you can tell yourself not to feel bad because it wasn’t a “normal”-sized loaf. (Those are loose quotations around normal.)
Oh, and if you kids are lucky, I’ll share the recipe for some phenomenal blueberry nut bread I also made last week. See? I told you I had a problem.