It’s so rare for me to have ripe bananas on my counter. The Fruitarian eats the whole bunch the day I buy them. I am not exaggerating. He can eat 6 bananas in one 24-hour period and be very happy.
I’m personally not a fan of eating bananas plain. I much prefer to bake with them.
I thought about remaking my beloved Chocolate Banana Bread. You cannot go wrong by adding chocolate to bananas. I remember how much I enjoyed that one. But, I always want to try something new and different, and share the whole thing with you, so I started brainstorming other ideas.
I thought seriously about adding another fruit to my bread, like blueberries or cranberries. I still might do that sometime in the future. But, I don’t know, I’m just not really a fruit person. What kind of person am I?
I’m a person who loves chocolate. And peanut butter. And, ding! The beautiful idea for this bread hit me like a flash.
It’s sort of poetic, really. I smeared my Chocolate Banana Bread with peanut butter. Now I can smear my Peanut Butter Banana Bread with chocolate spread.
Boom, baby! That’s a winner.
The only real struggle I had with this bread was that I couldn’t taste the peanut butter as strongly as I had hoped. It’s there, but it’s faint.
I did really enjoy this with butter and honey, but the slice I covered in a generous helping of Nutella was for sure my favorite.
Be sure you bake this thoroughly. Mine was slightly underdone in the center, although the top was quite brown and crusty. I wish I had given it 5 more minutes.
But I was in a hurry. I had to go back to the store for more bananas.
Buy the spreading knife you see above, here!
Peanut Butter Banana Bread
- 6 tablespoons butter, softened
- 1/3 cup peanut butter
- 3/4 cup sugar
- 2 eggs
- 3 very ripe bananas
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- Place butter, peanut butter, and sugar in a large bowl and cream together.
- Add eggs, peeled bananas, and sour cream and mix well.
- Add salt, soda, and baking powder and mix quickly. Add flour and mix just until combined.
- Prepare a loaf pan by lining with wax paper or parchment paper, or coating well with non-stick spray. Pour batter into loaf pan.
- Bake at 350F for 55-65 minutes. Top should be quite brown, and a toothpick inserted near the center should come out mostly clean.
- Let cool before slicing.