The constant debate when it comes to banana bread is whether or not to add nuts. I prefer my banana bread without nuts (just because I like a smooth texture with no interference), but my husband prefers his banana bread with nuts. When I came across this recipe for Banana and Peanut Butter Bread I thought it might be a good compromise. A banana bread with a nutty flavor but still smooth in consistency without the interference of biting into a nut.
The final result was a tasty banana bread with the subtle hint of peanut butter. My husband absolutely loved it and declared it one of the best banana breads I've ever made. I guess this makes sense since he is a fan of nuts in his baked goods. I enjoyed this bread and I liked the peanut butter flavor, but I didn't love it and have come to the conclusion that I'm not really a fan of adding nuts or nut butters to my banana bread. Could it be that I'm a banana bread purist?
How do you like your banana bread?
Banana and Peanut Butter Bread
Adapted from DonnaHay.com
9 Tablespoons (125g) butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 cups mashed banana
½ cup (140g) crunchy peanut butter
1¾ cups (255g) all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon, optional*
⅓ cup (80ml) maple syrup
confectioner’s sugar, for dusting
Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, baking soda, cinnamon, if using, and maple syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes (mine was finished baking around 70-75 minutes) or until cooked when tested with a skewer. Cool for 20 minutes before turning out onto a wire rack to cool completely. Dust with confectioner's sugar and serve.