Time 1h25m Yield 1 loaf (8 slices). Number Of Ingredients 8 Steps:
In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture. , Transfer to a greased 9x5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Time 50m Yield 1 loaf, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Sift together the flour, baking powder, salt and baking soda and set aside. Cream together the shortening and peanut butter; then add the sugar gradually while creaming – continue to cream until light a fluffy. Add eggs and beat well. Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread. Spoon batter into well greased loaf pan 8x4x3. Bake for 35-45 minutes or until pick inserted in the center comes out clean.
Time 1h10m Number Of Ingredients 11 Steps:
Preheat your oven to 350 degrees Fahrenheit. Grease a 5x9 loaf pan with butter. In a medium-sized bowl, whisk the flour, both sugars, baking soda, and salt. Mash the bananas in a large bowl then mix in the eggs, melted butter, and peanut butter. Add the dry ingredients to the wet ingredients and mix until almost combined. If using, add the chocolate dips and peanut and fold them into the batter. Pour the batter into the greased loaf pan then bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Check the loaf after 45 minutes and tent it with foil if it’s getting too brown on the top. Let the banana bread cool completely before removing it from the pan.
Time 3h55m Yield 10 to 12 servings Number Of Ingredients 15 Steps:
For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it’s OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.) For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners’ sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.
Time 1h25m Yield 15 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Time 3h50m Yield 24 Number Of Ingredients 11 Steps:
Heat oven to 350°F (325°F for dark or non-stick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening. In small microwavable bowl, microwave peanut butter and butter uncovered on High 30 to 45 seconds or until butter is melted. Stir until mixture is smooth. In large bowl, beat sugar and eggs with electric mixer on medium speed 1 minute or until blended. On low speed, add peanut butter mixture; beat well. In another bowl, mix flour, baking soda and salt. Add flour mixture alternately with sour cream to peanut butter mixture, beating on low speed until blended. Stir in bananas, chocolate chips and vanilla until blended. Divide batter between pans. Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 2 hours.
More about “peanut butter banana loaf recipes”
Time 1h20m Yield 10 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
