Peanut Butter Banana Bread Food

CHOCOLATE PEANUT BUTTER BANANA BREAD

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray.
• Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack.
• For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk.
• Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve.

SIMPLE PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
• Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

PEANUT BUTTER AND JELLY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter.
• Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts.
• Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves.
• Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving.

REESE'S PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350°F. Spray a 9x5 loaf pan with baking spray. Set aside.
• Remove the wrappers of your mini Reese's cups and cut 22 of them into quarters, and place them into a small bowl with 1 tablespoon of flour. Gently toss them to coat them with the flour. Cut the remaining 6 in half and set them aside in another small bowl to top your bread before baking.
• In a medium-sized bowl, combine your flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream together, with a handheld mixer on medium speed, your butter and sugar. Add your eggs, banana and vanilla extract. Mix until combined.
• Add your flour mixture and your milk to your butter mixture alternately. Starting and ending with your flour mixture. Mix on low speed, being careful not to over mix your batter.
• Using a spatula, gently fold your quartered mini Reese's cups into your batter.
• Evenly spread your batter into your prepared loaf pan. Gently place your remaining mini Reese's candies that were cut into halves onto the top of your batter. You will want to arrange them nicely for presentation purposes.
• Bake your bread for 60-70 minutes, or until a toothpick inserted comes out clean. You will want to check your bread at 45 minutes, and if it is getting too brown, you can lightly tent it with aluminum foil to prevent over-browning.
• Remove your bread from the oven and allow it to cool in the pan for 30 minutes before transferring it to a wire rack to continue to cool for another hour. Make sure your Reese's Peanut Butter Banana Bread is completely cool before slicing.

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.

PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Grease a 9x5 inch loaf pan.
• Cream brown sugar and butter until fluffy.
• Add egg, bananas, peanut butter, and buttermilk.
• Gradually add flour and baking soda to the creamed mixture.
• Pour batter into greased pan.
• Bake for 1 hour, or until it tests done when a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan and allow to cool completely on a wire rack.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x5-inch loaf pan with cooking spray.
• Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
• Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
• Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
• Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

PEANUT BUTTER-BANANA BREAD PUDDING

Steps:

• HEAT oven to 350°F COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
• BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
• BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes.
• SERVE warm or refrigerate until cold.

CHOCOLATY PEANUT BUTTER BANANA BREAD

Steps:

• Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.
• In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.
• Stir in the flour just until moistened (batter should be lumpy).
• Fold in chocolate pieces and peanuts or pecans.
• Spoon batter into the prepared pans.
• Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pans on a wire rack for 10 minutes.
• Remove loaves from pans.
• Cool completely on a wire rack.
• Wrap and store overnight for easier slicing.
• **If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.

PEANUT BUTTER BANANA BREAD

Steps:

• Heat oven to 350°F (325°F for dark or non-stick pans). Grease bottoms only of 2 (8x4-inch) loaf pans with shortening.
• In small microwavable bowl, microwave peanut butter and butter uncovered on High 30 to 45 seconds or until butter is melted. Stir until mixture is smooth.
• In large bowl, beat sugar and eggs with electric mixer on medium speed 1 minute or until blended. On low speed, add peanut butter mixture; beat well. In another bowl, mix flour, baking soda and salt. Add flour mixture alternately with sour cream to peanut butter mixture, beating on low speed until blended. Stir in bananas, chocolate chips and vanilla until blended. Divide batter between pans.
• Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 2 hours.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
• In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
• Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

PEANUT BUTTER BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Spray a 9x5-inch large loaf pan with cooking spray.
• In a large mixing bowl, mix bananas, eggs, yogurt, peanut butter, and melted butter at medium speed until well blended. Add sugars and beat well.
• Add flax seed, baking soda, cinnamon, Baking Spice, reduce to low and mix well. Add flour and mix just until blended.
• Pour into prepared loaf pan and bake at 350 degrees for 65-75 minutes. Let cool in pan for 30 minutes. Remove, Dust with powdered sugar, if desired.

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 BUTTER BANANA BREAD

Steps:

• Preheat the oven to 350°F and grease a 9x4-inch loaf pan.
• In a large mixing bowl, combine the sugar, peanut butter and oil or shortening and mix until uniform.
• Add the mashed bananas and beat in the eggs.
• Stir in the milk and vanilla.
• In a separate bowl, combine the dry ingredients and mix well.
• Add the dry ingredients to the wet ingredients, and stir just until all dry ingredients are moistened.
• Turn into the greased loaf pan and bake for approximately 40 to 45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

PEANUT BUTTER & DARK CHOCOLATE BANANA BREAD

Steps:

• Mix the caster sugar with the flour in a bowl until you are left with a smooth and consistent butter sugar mix, with minimal lumps. Pre-heat the oven to 180c.
• Beat the eggs in a separate bowl, adding to the butter sugar mix with the flour and mix all the ingredients together.
• In another bowl, mush two bananas until smooth, add the peanut butter (and Nutella if you're substituting for the dark chocolate chunks). Mix until smooth and add to the butter-flour-eggs mix.
• Add the baking powder to the mix and stir until smooth.
• Prep your cake tin with butter, spreading around the tin to act as a glue. Next, add greaseproof paper and apply more butter inside to stop the mix from sticking after the bake.
• Add the batter, making sure you get all of it into the tin. In a grid-like manner, add squares of your dark chocolate and submerge just below the surface so that they're only just visible. This will mean that they're gooey and in the middle of the cake once baked.
• Slice the last banana and add to the top of the mix in the tin on top of the chocolate grid. Sprinkle brown sugar on top and place in the middle of the oven.
• Leave to bake for 30-35 minutes. Do not open the oven during baking as it may sink. Keep an eye on it to ensure it's not burning. Leave to rest for an hour after baking, then remove from the tin to air for another 30. Slice and enjoy!