I try a lot of recipes! And I love it! I have always said, "I love to bake, I don't love to cook." There is a difference. So most of the recipes I try are "baked".
Yesterday I baked a new banana bread recipe. (I know I already have a gazillion, but you can always use another one.) I had three bananas that were really black. They don't usually last that long in my kitchen, but this time they did. Of course, they didn't look that bad when I peeled them. I hope you have checked out my post about how to make your bananas take longer to ripen. What? You haven't? Then check it out HERE.
Anyway, Tuesday night I was checking my secret board on Pinterest where I pin things I want to try and I saw this pin for Peanut Butter Banana Bread. I also had another pin for Peanut Butter Banana Bread but the recipes were different. Not surprising. I decided to let the one by Cheryl at tidymom.net inspire me. (source)
I have to say "inspire me" because even with it, I had to give it my own personal touches. I reduced the amount of sugar her recipe called for and then used half of my new amount by using the stevia/sugar blend. She used mini chocolate chips. I had a small bag of Reese's Mini Peanut Butter Cups (unwrapped) that I needed to use. So I decided to chop them and use them, but increased the amount. (It didn't take the whole bag to chop 3/4 cup.) It is the perfect addition to the bread. I also wanted to try using part whole wheat pastry flour. This time I only used a small amount. The next time I will try increasing the amount to half. I think the bread will still taste good and I will have the added nutrition value of the whole wheat flour.
This recipe has definitely become one of my favorite banana bread recipes.
1/2 cup truvia sugar blend (or 1 cup sugar)
1/2 cup (1 stick) margarine, room temperature
2 eggs
1/2 cup skim milk
3 ripe bananas, mashed
1/2 cup peanut butter
1 teaspoon vanilla extract
2-1/2 cups flour (2 cups all-purpose + 1/2 cup whole wheat pastry flour)
1 teaspoon salt
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
3/4 cup chopped mini Reese's peanut butter cups (or your favorite chips)
Preheat oven to 350 degrees F. Spray a 9 x 5 - inch loaf pan, or several mini loaf pans with cooking spray.
Cream together the sugar and margarine til light and fluffy.
Add eggs, one at a time, beating well after each one.
Add bananas, milk, peanut butter, and vanilla til completely combined. (If your bananas are really ripe, you can just dump them in the bowl and break them up with the beater.)
Combine the dry ingredients together in a medium bowl.
Add dry ingredients to wet mixture and mix just til combined. Do not overmix.
Add the chocolate in 1/4 cup amounts at a time. This will ensure that the chocolate is thoroughly mixed without overmixing the batter.
Pour into prepared pans. Bake til done. Test doneness by inserting a toothpick into center of loaf. It should come out clean.
Baking times:
large loaf - 60 - 70 minutes
mini loaves -30 - 45 minutes, depending on size of loaves
I used 2 of my favorite blue Pyrex mini loaf pans that are a little larger than the mini loaf pans. I had enough batter left to make two mini Bundt loaves.
(My grandchildren gave me these two darling little pans for Christmas last year.) I could have probably made 4 mini loaves.
Cool 20 minutes in pans and then remove and
finish cooling on wire rack.
Yesterday I baked a new banana bread recipe. (I know I already have a gazillion, but you can always use another one.) I had three bananas that were really black. They don't usually last that long in my kitchen, but this time they did. Of course, they didn't look that bad when I peeled them. I hope you have checked out my post about how to make your bananas take longer to ripen. What? You haven't? Then check it out HERE.
Anyway, Tuesday night I was checking my secret board on Pinterest where I pin things I want to try and I saw this pin for Peanut Butter Banana Bread. I also had another pin for Peanut Butter Banana Bread but the recipes were different. Not surprising. I decided to let the one by Cheryl at tidymom.net inspire me. (source)
I have to say "inspire me" because even with it, I had to give it my own personal touches. I reduced the amount of sugar her recipe called for and then used half of my new amount by using the stevia/sugar blend. She used mini chocolate chips. I had a small bag of Reese's Mini Peanut Butter Cups (unwrapped) that I needed to use. So I decided to chop them and use them, but increased the amount. (It didn't take the whole bag to chop 3/4 cup.) It is the perfect addition to the bread. I also wanted to try using part whole wheat pastry flour. This time I only used a small amount. The next time I will try increasing the amount to half. I think the bread will still taste good and I will have the added nutrition value of the whole wheat flour.
This recipe has definitely become one of my favorite banana bread recipes.
PEANUT BUTTER BANANA BREAD
1/2 cup truvia sugar blend (or 1 cup sugar)
1/2 cup (1 stick) margarine, room temperature
2 eggs
1/2 cup skim milk
3 ripe bananas, mashed
1/2 cup peanut butter
1 teaspoon vanilla extract
2-1/2 cups flour (2 cups all-purpose + 1/2 cup whole wheat pastry flour)
1 teaspoon salt
1 teaspoon baking soda
1-1/2 teaspoon cinnamon
3/4 cup chopped mini Reese's peanut butter cups (or your favorite chips)
Preheat oven to 350 degrees F. Spray a 9 x 5 - inch loaf pan, or several mini loaf pans with cooking spray.
Cream together the sugar and margarine til light and fluffy.
Add eggs, one at a time, beating well after each one.
Add bananas, milk, peanut butter, and vanilla til completely combined. (If your bananas are really ripe, you can just dump them in the bowl and break them up with the beater.)
Combine the dry ingredients together in a medium bowl.
Add dry ingredients to wet mixture and mix just til combined. Do not overmix.
Add the chocolate in 1/4 cup amounts at a time. This will ensure that the chocolate is thoroughly mixed without overmixing the batter.
Baking times:
large loaf - 60 - 70 minutes
mini loaves -30 - 45 minutes, depending on size of loaves
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