Peanut Butter Banana Bread

by Heather on July 26, 2011

I never thought I would say this, but I’m currently going through a strong aversion to peanut butter- I haven’t had the stuff in a whole week (a definite record)! Aren’t food likes and dislikes weird? I was literally eating peanut butter on a whole wheat tortilla every single day and now I just eat the tortilla plain and even that is a chore. In place of my peanut butter obsession is deli turkey and ham (hello, sodium!). I could eat a pound a day if I let myself. And brown rice California Rolls from Trader Joe’s. Oh, and fresh spring rolls :) I’m quite sure I’ll be visiting this topic again in the near future.

Thankfully, I made this bread right before said aversion began. I found the original recipe for this in The Ultimate Peanut Butter Book. It’s a great book that you can get used for super cheap on Alibris or Half. If you don’t have whole wheat flour, using solely all-purpose is totally fine. Rum extract is also an extra, so just omit it if you’d like. It’s just one of my favorite extracts.

Peanut Butter Banana Bread

1 cup all purpose flour, plus extra for the pan
1/4 cup whole wheat flour
1 teaspoon baking soda
heaping 1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup crunchy peanut butter (I used Jif)
2/3 cup granulated sugar
2 tablespoons cool unsalted butter, cut into 2 pieces, plus extra for the pan
2 eggs, room temperature
2 large, ripe bananas, mashed & thawed if frozen (mine were)
1 tablespoon vanilla
3/4 teaspoon rum extract

Heat the oven to 35o degrees. Lightly butter and flour a 5 x 9- inch loaf pan; set aside. Whisk the flour, baking soda, cinnamon, baking power and salt in a medium bowl until evenly mixed; set aside.

Beat the peanut butter, sugar and butter in a large bowl with an electric mixer at medium speed until light and creamy, about 1 minute. Beat in the eggs, one at a time, then beat in the mashed bananas, vanilla and rum extract until smooth. Turn off the beaters, add the flour mixture and beat at a very low speed until a wet, sticky batter comes together. Spoon into the prepared loaf pan, gently getting the batter into the corners and smoothing the top.

Bake until golden brown, until a toothpick inserted in the middle comes out with a few moist crumbs attached, about 50 minutes. Cool on a wire rack for 10 minutes, then turn the bread out of the pan and continue cooling on the rack until at room temperature. Slice and eat!

{ 5 comments… read them below or add one }

Caroline @ chocolate and carrots July 27, 2011 at 1:31 pm

A whole week without peanut butter! Wow…how’d you do it?!? ;-) I think I have a little bit every day. This bread looks right up my alley. Yum!!!

Masha Ellsworth July 27, 2011 at 5:32 pm

Heather, it’s so funny – I don’t like peanut butter by itself anymore either. Not sure what happened, just doesn’t taste the same. So now I also have to come up with creative ways to use my powdered peanut butter and this is a great recipe!

Jacqueline Gorbutt July 29, 2011 at 6:00 pm

Made your peanut butter banana bread for our brunch today. Both Tawn and I liked it. I particularly liked the fine grained texture (I used creamy peanut butter because that is what I had). I only had 1/2 teaspoon of rum extract in the bottle (surprise!) and maybe because of that I could not really taste it very well. Still, we will enjoy eating the loaf up, I am sure. But for our next slices, I decided to try spreading on some Nutella….can’t wait!

Thanks for posting a great recipe!

Kelly August 2, 2011 at 4:50 pm

What a great bread, this looks delicious!!! Found your blog through Twitter and I love it! New follower! xoxo

Angie @ Bigbearswife October 17, 2011 at 3:07 pm

yummy looking bread!

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