peanut butter banana bread

with most fruits and vegetables, it’s a sad time when they start to get too brown or soft to eat.  but when that happens to bananas it means i get to make banana bread!

peanut butter banana bread
1 c soy milk
1 tsp apple cider vinegar
3 mashed ripe bananas
1/2 tsp vanilla extract
1/3 c earth balance
1/2 c sugar
1/2 c brown sugar
1 tsp ground cloves
2 tsp ground cinnamon
1 1/2 c unbleached flour
1/2 c peanuts
1/2 c natural peanut butter
1 1/2 c water

the soy milk and vinegar act as an egg replacer, mix them together first so the mixture can start to thicken.

cream the earth balance and both sugars, add bananas, vanilla and the soy milk mixture.

add in the cinnamon and cloves, i like to fresh grind my spices with a mortar and pestle so they are as fresh as possible.  it smells amazing.

then slowly add in the flour to achieve the ideal consistency.  it should be a slightly thick batter.

the peanuts are the last thing to add before it goes into the pan. pour it into a 4×8 bread pan that has been greased and lightly floured.

heat up the peanut butter and water over medium heat on the stove. let it melt into a liquidy substance so it can be easily poured.  if it’s too thick just add more water, if it’s too thin cook a bit longer.

after the peanut butter is all melted you have to work quickly because it will thicken once it’s off the stove.  pour into the center of the batter, then mix in with a chopstick, toothpick, or knife.  try to make it fairly even so there aren’t any giant patches of peanut butter.

bake for 1 hour and 15 minutes at 375F.  let it cool completely before attempting to cut or take out of the pan.  it’s gooier then normal banana bread but will solidify when cool.

it smells awesome when it’s cooking, and the little swirls turned out really nice.


6 Responses to “peanut butter banana bread”
  1. Nora says:

    I’ve always wanted to put PB in my banana bread, but wasn’t sure how to do it! Thanks 🙂

  2. Einat says:

    Ok. The bread is baking now… but, hey, what about the amount of flour needed? have I missed something? (I added 1 1/4 cups until I got a nicely thick but not too thick batter).

  3. jacqueline says:

    you’re right about that! i used 1 cup and have updated the post. thanks for the feedback!

  4. Einat says:

    My loaf came out very very moist… is that normal? I also used Taihni instead of the peanut butter (as we have a peanut-allergy family member). I put much less water than suggested with the peanut butter, but it still came out very wet… your advice please 🙂

    • jacqueline says:

      mine was pretty moist on the inside, but baked well on the outside. not sure if it has anything to do with the tahini, but you probably need a bit more flour. i’m adjusting the recipe now.


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