You may not know this, but peanut butter and I have a very special bond.
We have what is commonly referred to as a love/hate relationship – as in, I love to eat it and I hate it when the container is empty. I usually have one or two (who am I kidding – more like three or four) spoonfuls before a long bike ride or power walk – but one of my favorite ways to consume it is to slather it onto a slice of banana bread – which usually prompts the posse to make a snide comment akin to, “Geeeez Mom, would you like some banana bread with your peanut butter?”
….yes, it’s that bad…..
So when I saw this recipe on my Google reader and realized the opportunity to combine the two in quick bread form, well, you know I was all over that idea.
And yes, I’m still coming to terms with the fact that Google is shutting down the Reader feature in a few months….it’s going to take me that long to figure out how to adjust my settings onto Feedly and Bloglovin’……
Peanut Butter Banana Bread – adapted from brown-eyed baker
2 cups all-purpose flour
¾ teaspoon baking soda
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
1/3 cup buttermilk
¼ cup vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan with nonstick spray and set aside.
In a medium sized bowl, whisk together the flour and baking soda. In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
Pour the flour mixture into the banana mixture and fold together with a rubber spatula until completely combined. Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes.
Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.