I must have been channeling a little Elvis today because peanut butter and bananas sounded super good. The King of Rock had it right since it’s a great combination in a sandwich, for a bowl of cereal, and of course, a loaf of bread.
Don’t judge this cake by the outside alone! Looks can be deceiving since it appears to be an innocent loaf of banana bread, but hiding on the inside is a little bit of creamy peanut butter and pockets of peanut butter chips. This recipe is the product of my Auntie B’s Banana Bread Recipe and my own spontaneous twist.
It has the same consistency of traditional banana bread with great pops of peanut butter flavor from the chips sprinkled throughout the batter. You’ll have to believe me when I say that it’s made even better by toasting a slice and slathering it with butter or even more peanut butter.
I even had the gluttonous epiphany to make french toast from this bread and I fully intend to revisit that idea in the future. This recipe had me all shook up and I think Elvis would approve!
Peanut Butter Banana Bread
Makes: 1 loaf, Difficulty: Beginner
- 1 cups mashed ripe bananas, about 2
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup creamy peanut butter
- 1/2 cup peanut butter chips
Preheat oven to 350 degrees F. Lightly grease a 9×5 loaf pan.
Mix bananas, oil, and eggs in a large bowl with a wooden spoon. Add sugar, flour, baking soda and salt. Mix thoroughly until all ingredients are well blended. Add peanut butter and peanut butter chips. Mix thoroughly. Pour into loaf pan and bake for 55-65 minutes or until a cake tester comes out cleanly.