Peanut Butter N Banana Bread Recipe 435 Recipes

PEANUT BUTTER BANANA BREAD

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.

BANANA PEANUT BUTTER BREAD

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.

PEANUT BUTTER BANANA BREAD

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.

PEANUT BANANA BREAD

Steps:

• In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside. , In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened., Divide half of the batter between two greased 8x4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping., Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PEANUT BUTTER 'N' BANANA BREAD RECIPE - (4.3/5)

Steps:

• 1. In a large mixing bowl stir together flour, sugars, baking powder, salt, and cinnamon. In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla, and egg. Add to flour mixture, stirring just until combined. Stir in chocolate pieces. Pour batter into two greased and floured 8x4x2-inch loaf pans. 2. Bake in a 350 degree F oven for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving. To serve, frost with Peanut Butter Frosting. If desired, top with finely chopped peanuts and miniature semisweet chocolate pieces. Slice to serve. Makes 2 loaves (24 slices). From the Test Kitchen•Place foil-wrapped bread in freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator or for 4 hours at room temperature before serving. Peanut Butter Frosting: 1. In a small saucepan melt chunky peanut butter and margarine or butter. Remove from heat; stir in sifted powdered sugar and vanilla. Stir in milk. Add more milk, if necessary, until of spreading consistency. Makes about 1/2 cup. Nutrition Facts (Peanut Butter 'n' Banana Bread) Servings Per Recipe 24, cal. (kcal) 235, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 4, carb. (g) 33, fiber (g) 1, pro. (g) 5, vit. A (RE) 21, vit. C (mg) 1, sodium (mg) 190, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet