I have been really into peanut butter lately.
It all started one busy weekend when I wasn’t able to make it to the grocery store. This is extremely rare for me since I live and breathe food and cooking. Naturally, by Tuesday I was struggling to put together odds and ends to make acceptable dinners, and packing lunches became even more of a chore. (Okay, I admit I don’t help the situation by procrastinating and then throwing together lunches minutes before leaving the house for work.) This was also the week PB&J was resurrected in my lunchbox. I pulled the sandwich from the fridge at work, cold PB&J is my fave, and immediately wondered why I ever stopped eating them! I kinda see why some kids want them for breakfast, lunch, and dinner. Creamy, salty peanut butter with just-sweet-enough grape jelly…yum! I suppose I did glam it up a little bit by using artisan whole grain bread instead of the standard squishy white bread, but other than that I am definitely a purist. Give me a thin layer of all natural peanut butter and an even thinner layer of grape jelly and I am one happy girl. None of this oozing out of the sides stuff for me.
Turns out peanut butter is a great addition to banana bread too! Instead of using regular peanut butter I added dehydrated peanut butter powder, which is great for baking because it gives all the peanut butter flavor and blends extremely easily into batter. Originally introduced by a fellow RD friend, it is now making an appearance in quite a few kitchen experiments. So far smoothies and baked goods have been my favorite! I purchased dehydrated peanut butter in the regular grocery store but you can also order it online if you prefer.
Peanut butter banana bread is great for breakfast, a quick snack, or dessert (if you add chocolate chips). I also froze a loaf of this and it turned out perfectly when thawed! I can’t wait to make another batch!
- 1/2 c. brown sugar, packed
- 1/2 c. granulated sugar
- 2 large eggs
- 4 extra-ripe bananas, mashed
- 1/2 c. canola oil (or melted coconut oil)
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 2 c. all-purpose flour (or white whole wheat flour)
- 1/4 c. powdered peanut butter; I used PB2 brand
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch salt, optional
- 1 c. semi-sweet chocolate chips, optional
- 1/2 c. chopped walnuts, optional
- nonstick cooking spray
Preheat oven to 350 degrees F.
In a large bowl whisk sugars and eggs until well combined.
Mash bananas with the back of a fork until broken down and add to the bowl.
Add canola oil, cinnamon, and vanilla extract then whisk well to make sure the banana is evenly distributed.
Add flour, powdered peanut butter, baking powder, baking soda, and salt (if using). Fold dry ingredients into wet ingredients with a spatula until just combined. Don’t over-mix!
Add chocolate chips or walnuts, if using. Stir gently to evenly distribute in the batter.
Spray a loaf pan with cooking spray to prevent sticking and transfer batter to the pan. Depending on the size of your loaf pan you may have to split the batter between two pans. When in doubt use two pans to prevent a gooey center and too crisp exterior! Each loaf pan should be filled no more than 3/4 of the way. Spread into an even layer and bake in the oven for 1 hour, or until a knife comes out clean when inserted in the center of the loaf.
Alternately, you can make individual peanut butter banana breads by placing paper liners in a 12 cup muffin tin and filling the cups 3/4 full with batter. You could use a mini loaf pan if you have one, they are adorable, but I don’t have one so I improvised!
Miniature food is irresistibly cute! Bake the individual banana breads for 25 minutes, or until a knife comes out clean.
Love, love, love this peanut butter banana bread! Enjoy!