Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

  • Join
  • The Rules
  • Recipe Schedule
  • About
  • Contact
You are here: Home / Baked Elements / In the Oven: Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter

In the Oven: Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter

August 25, 2014 by Sheri

Nine recipes to go in Baked Elements! Sticking with bananas once more, next we’re baking a peanut butter-spiked banana bread. You can make the peanut butter from the book, or use store-bought; go creamy instead of crunchy; or up your game and add even more peanuts. Posting date is August 31!

Crunchy Peanut Butter Banana Bread
Yield: One 9-by-5-inch loaf

1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 rounded cup mashed bananas (2 1⁄2 to 3 bananas)
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup whole milk
1 cup crunchy peanut butter (see page 26)
4 ounces (about 2⁄3 cup) semisweet chocolate chips

Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour.

In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.

In another large bowl, whisk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.

Filed Under: Baked Elements, In the Oven Tagged With: banana, bread, elements, peanut butter

« Roundup: Chocolate Banana Tart
Leave your Links: Crunchy Peanut Butter Banana Bread »

Comments

  1. SandraM says

    August 26, 2014 at 4:25 am

    Since I missed baking last week, I got a jump start on this one. Made it and it is good!! My co-workers loved it. Oh and I subbed unsweetened applesauce for the oil. (still very moist)

Search

Bakers

Posts, by type

Archives

Tags

almonds banana bars booze bread breakfast brownies Bundt cake candy caramel cheese cheesecake cherries chocolate cinnamon citrus coconut coffee cookies corn crisp cupcakes drink drinks elements explorations fruit hooch ice cream lemon malt muffins new frontiers nuts occasions pancakes peanut butter pie pudding pumpkin scones strawberries tart whoopie pies

Admin

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress