Wednesday, 13 June 2012

Peanut Butter Banana Bread

This is pretty much your standard banana bread with a surprising twist. Instead of chocolate chips, use some peanut butter candies, reese bites or somesuch. I couldn't really taste the spiced rum, but it definitely didn't hurt.

Mix your dry ingredients, mix your wets and combine. Add chocolate/peanut butter chips and combine. Pour into two buttered loaf pans and bake for 40 min at 350 degrees or until the tops are golden brown and a toothpick comes out clean.

I gave this to a friend for her birthday last week. She and the other people at the party loved it, claiming it was, "out of this world" and "best birthday cake ever!" It should have been no surprise that peanut butter and banana go so well together. I just can't work out why I hadn't heard of this sooner. Not even on pinterest.



Banana bread tastes better when baked in glass.

2 comments:

tegan said...

you and ilana are the perfect people for this question!: i have 3 loaf pans, one metal, one pyrex-knock-off, and one clay. i do not want three loaf pans. which should keep? i realize that the scientific way to do this is make an abundance of amazing banana peanut butter bread but i was just wondering if you had any insight or information about which pan-medium is generally better?

Sam Zen said...

The glass (fake pyrex) one would be my choice, but I don't have much experience cooking in clay. If you are clumsy glass is not a very good choice because it would break; that's the advantage of metal. It also depends on what you cook in it.

Clayware is porous and will absorb oils and any flavours in them. I made the mistake of making cookies on my pizza stone after a meal of fish baked on the same. Yuk! More often it will make your baking taste better as it becomes seasoned. Just don't make a meatloaf and then banana bread in it.