After making two Eat Clean recipes today, I decided that I needed to make some muffins, too. I mean, come on, when you have two over-ripe bananas staring back at you from the kitchen counter, you only have limited options: 1. Toss them, 2. Mash them and freeze for later, or 3. Make banana bread or muffins. I chose the latter, obviously, and I think it was a happy coincidence that I came across this recipe for banana bread with peanut butter. Two of my favorite things in one baked good? Heaven.
I made mine into muffins, and they came out pretty tasty.
Peanut Butter Banana Bread
Source unknown (my apologies!)
Ingredients:
1/2 cup butter, softened
1 cup white sugar
2 eggs
3/4 cup peanut butter
2 bananas, mashed
1 3/4 cup all-purpose flour
1 tsp. baking sodaDirections:
1. Preheat oven to 325 degrees. Lightly grease a 5 x 9 inch loaf pan.
2. 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. Pour into prepared pan.
3. Bake at 325 degrees for 60 minutes. Cover with foil (to avoid overbrowning) and bake for an additional 20 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove to a wire rack to cool.
* My changes: I made mine into muffins, and I baked them for ~25 minutes. I kept checking them in the final minutes, so I can’t remember the exact time that they were in there.*
The Blooming Chef 