I hope everyone had a great weekend! I didn’t do whole lot of anything. Mr. Wishes was at a bachelor party camping trip for the weekend so I used that time to relax, clean my house, and get together with friends I hadn’t seen in a while.
I’m constantly looking for new ways to bake up some banana bread. It’s definitely always been one of my “go to” foods to whip up when I’m in the mood to bake and have bananas that are way past their prime just sitting there waiting to be used. I’ve made some awesome variations of it in the past: my current favorite being my Honey Banana Crumble Bread.
Banana bread is amazing no matter what way you look at it, but it doesn’t get much better than adding peanut butter. Bananas and peanut butter are nothing short of a super combination, wouldn’t you agree? Add chocolate to that combination and it doesn’t get much better than that.
I’m definitely saving up the next round of brown bananas to make this one again.
Do you have a favorite banana bread recipe? Feel free to comment and include a link if you so desire!
3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup Canola oil (Vegetable oil will also work)
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reese’s Mini cups
Preheat oven to 350
Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter or shortening.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture!
Fold in your Reese’s Mini cups and spread batter into prepared pan.
Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast, lower the temperature down to 325° and loosely cover with foil or just cover it with foil.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.
Recipe source: adapted from cookiesandcups.com