I’m not a banana fan. Every so often I have a banana. Otherwise, fresh bananas are the opposite of my jam. And we still buy them, and they disappear slowly off of the counter. And sometimes, if you are an extremely lucky person, 3 very brown and mashy bananas appear on your counter AT THE SAME TIME. We all know what having 3 very brown and mashy bananas means, right?! It’s banana bread time, bitches! But, I don’t really like banana bread that much either. Until today, when I realized that I had no Nutella in the pantry to make some Nutella banana bread.
“What if I used peanut butter, instead?” I thought to myself. “Yes, Self, you are very clever!” Just to make sure I really was clever, I Googled peanut butter banana bread, and sadly, I found out I was not that clever. But it seemed none of the recipes were exactly what I wanted. Some had a small amount of peanut butter, some had honey added, some had WAYYYY too much sugar and some just had the ugliest picture of the bread that there was no way I was even going to click that recipe. So I flipped through a few different recipes that I liked and made some much needed adjustments. I added what I liked, omitted what I didn’t like and made sure to take some pretty photos. Here is what I came up with:
Peanut Butter Banana Bread, MIWS-style
makes 1 loaf of bread
3 very brown and mashy bananas, add a 4th if you love bananas
1/2 stick of butter, room temperature
3/4 cup granulated sugar
3/4 cup peanut butter, creamy or chunky
1.5 cups of flour, I used whole wheat flour, but all-purpose flour will work well also
1 tsp vanilla extract
1/4 cup of honey
1/4 tsp salt
1 tsp baking powder
1/2 cup of chopped walnuts (omit if you hate nuts)
Preheat your oven to 350 degrees. In a large mixing bowl mix everything together, hold off on adding the flour until last, stir in slowly. Stir until everything is well incorporated. Pour the batter into a greased loaf pan. I like using a thin coat of shortening rubbed in with a folded (and clean) paper towel. You can use non-stick cooking spray but that stuff bakes on to your pans and is a beast to get off. Put the loaf pan in the preheated oven and bake for 1 hour, do the toothpick test, if it comes out clean, it is done. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely. My oven is a little wonky and I needed to add 10 minutes to the bake time, so keep an eye on your LOAF!
When the bread was done, it was gorgeous! I cut a (big) slice and I was really glad I upped the peanut butter to 3/4 cup. It was a really good mix of sweet from the sugar, honey and bananas with a mild saltiness with the extra peanut butter. And the bite from the walnuts–perfection.
If you love a dense, chunky bread, this is for you. I will be having some of this bread with my coffee tomorrow morning, I may even dip it in the coffee. And now, banana bread is my jam. Just add peanut butter. The End.