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Peanut Butter Banana Bread

Lisa Kalabokis

Kid-friendly
Breakfast
All seasons

"I often like to bake when I’m feeling anxious or stressed. There’s something about mixing a few basic pantry staples together and watching them rise and turn into something delicious through the oven window.

Cleaning out my fridge or freezer is another task that I like to complete during a time of unease. This recipe is a result of both of these. I found bananas all the way in the back of my freezer and what better compliment than a little peanut butter (which I always have)?"

-Lisa Kalabokis


Ingredients:

  • 1 1/2 cups all purpose flour
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup brown bananas (approximately 3)
  •  1/2 cup peanut butter (crunchy or creamy)
  •  1/4 cup unsalted, melted butter*
  •  3/4 cup packed brown sugar, dark or light
  •  1 large egg 
  •  1 teaspoon pure vanilla extract

Method:

  1. Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with oil or butter and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork or potato masher. Add the peanut butter and melted butter and stir until well combined. Add the brown sugar, egg, and vanilla extract. Mix until smooth.
  4. Fold the dry ingredients into the banana mixture, being careful not to overmix.
  5. Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. 
  6. Remove the pan from the oven and run a knife around the edges of the bread,  carefully removing from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note: The bread will keep on the counter, wrapped in plastic wrap, up to three days. You can also freeze for up to one month—just defrost before slicing.

*Brown butter would be a lovely addition to this bread, giving it a nutty flavor. Simply melt the butter over medium heat in a small saucepan, swirling constantly until the milk solids begin to brown slightly. Remove butter from pan and allow to cool slightly before adding to the banana mixture.

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