Nov 10, 2014
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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.

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“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 egg

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)

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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.  IMG_0202And now, banana bread is my jam.  Just add peanut butter.  The End.