Only deviation from the recipe was sprinkling a handful of chopped peanuts on the top of the batter before it went into the oven. Texture was more cake-like rather than traditional bread-like, but plenty moist and tasty. Only one criticism…it was very crumbly and difficult to slice; we ended up eating it with a fork.
I have made this recipe 4 times as of right now the 4th is in the oven I use 3 or 4 bananas instead of two (I love the extra banana flavor) I also use margarine instead of butter. The texture of the bread is perfect for me mine comes out a bit dense but I also use a small loaf pan.
Its perfectly moist for me and after I cut into it I wrap it in foil and keep it at room temp and it stays good for up to two weeks, but I usually eat it before then. My favorite way to enjoy this bread is with a little bit of cream cheese on it. All in all this is a fantastic recipe that I use whenever I have bananas that are about to go bad.
I made these as muffins with 3/4 cup of mini chocolate chips. Tasted great! I didn’t have buttermilk so I used three tablespoons of yogurt and one tablespoon of milk and mixed it together. I used butter instead of shortening. I also used two normal sized bananas to keep them moist and one teaspoon of vanilla.
They filled the muffin hole to the top so I cooked them for 24 minutes at 350. The second time I made these, I used applesauce instead of butter, added a teaspoon of cinnamon and half a teaspoon of nutmeg and cooked them for 20 minutes at 350. They were perfect!
Very nice. Family LOVED these as muffins topped w Peanut Butter and Banana Frosting from this site. I used egg white substitute for the eggs (no one ever notices, so if you’re watching calories in baking it’s a great sub) and used sour milk instead of buttermilk, and otherwise left everything the same.
I filled the muffin tins about 3/4 full and still got 16 rounded muffins out of this recipe. The muffins were done at about 25 minutes. They didn’t brown much as muffins, though, so if I hadn’t topped with frosting I’d suggest a topping of peanuts or something before going in the oven for visual appeal.
As another reviewer commented, this results in a pretty smooth result, so if you like some fruit or nuts added into your bread/muffins I’d suggest using chunky peanut butter and/or adding in some dried fruit. Really, though, if you love banana bread and you love peanut butter, you will more than likely enjoy this recipe. Both are noticeable in this. Thanks for the recipe!
3/4 cup peanut butter
1/3 cup shortening
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