With just the right balance of peanuts and bananas, this easy crunchy peanut butter banana bread proves why these two ingredients are a total dream team.
So far things have been going pretty well with ordering groceries online and doing curbside pickup.
I am a total control freak when it comes to doing shopping. Of course I prefer taking care of this errand myself, but I’ve adjusted.
No, I can’t pick out the exact red pepper or bunch of kale that I want, but does it really matter that much?
No.
In my last batch of groceries, I got a bunch of very green bananas. They didn’t even have a hint of golden yellow.
I played the waiting game hoping my timing would work to have sliced bananas on whole wheat toast with peanut butter.
Somehow the bananas went from hard and unripe to speckled and overripe before I did anything about it.
Fragrant, mushy bananas shouldn’t be peeled and eaten. They should be saved for baked goods.
And what better thing to bake than banana bread.
But not just any banana bread—crunchy peanut butter banana bread.
There is nothing wrong with slathering toast with peanut butter and lining up banana slices, but this actually tastes like a treat.
What I love most about this version is the balance of peanuts and bananas. They are a total dream team.
To start, I combine all-purpose flour, granulated sugar, baking soda and salt in one bowl.
In a separate bowl, I whisk together mashed bananas, vegetable oil, eggs, milk and crunchy peanut butter.
Then I fold the dry ingredients into the wet ingredients and transfer the batter to a loaf pan.
Before I put it in the oven to bake, I sprinkle chopped salted peanuts across the top.
The ingredients for the batter are a cinch to whip up, but like most quick breads, the bake time for this crunchy peanut butter banana bread can seem long.
Just remember that in the end it’s worth the wait for a subtly sweet, nutty slice dotted with salty peanuts.
With just the right balance of peanuts and bananas, this easy crunchy peanut butter banana bread proves why these two ingredients are a total dream team.
Adapted from Baked Elements by Matt Lewis and Renato Poliafito
I used 75% of the sugar in the recipe. The cake is nice and moist. It has a very rich flavour that easily fills you up. Be careful about the timing, it can easily burn past 75 minutes. I came back to try a second time?.
★★★★
making this banana bread for the 2nd time tonight! it’s by far the best recipe online I’ve found… the only modification I made was adding butter instead of oil. Thanks for sharing this wonderful recipe!
I will have to try butter instead of oil the next time I make it!
Great recipe! I had all the ingredients and didn’t need to make a run to the store for any special ingredients. We made these into muffins–easy to pack for the beach (and portion control). They baked in about 20 minutes. I may even add some chocolate chips next time. Thanks!
That would be delicious with chocolate chips!