photos and script exclusively by Skirt in the Kitchen, recipe adapted from CHOW
November is Peanut Butter Lovers Month, so why not bake a loaf [or two] of Peanut Butter-Honey Banana Bread? It’s perfect for when company calls or when you need to stop in for a visit with loved ones.
There are many different ways to make banana bread, what to put in a recipe to double. Doubling this recipe, adapted from CHOW, easily makes 3 loaves if adding chopped peanuts.
Heat oven to 325º. Butter and flour baking pan/pans.
For 1 loaf, for a single recipe, mash 3 very ripe bananas. The darker, the better.
Whisk 2/3 cups Smucker’s Natural Peanut Butter. This brand is essential to bake with because of the natural oil content from the peanuts; makes a moist dessert bread. If baking with the creamy peanut butter instead of the chunky-style peanut butter, chop peanuts to measure 1 cup for later addition.
Blend in the peanut oil.
With the peanut butter, whisk in 8 tablespoons melted [slightly cooled] unsalted butter, 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, mashed bananas, 2 large eggs at room temperature, and 1/3 cup honey. 
I prefer evaporated milk for this recipe. Measure 1/3 cup milk at room temperature.
In a separate bowl, whisk dry ingredients of 2 cups all-purpose Hudson Cream Short Patent Flour 1 1/2 teaspoons baking soda, and 1/2 teaspoon fine salt.
Divide flour evenly with milk when stirring into the moist batter. 
Be careful not to overmix to prevent a toughened bread texture.
Stir in chopped peanuts if using the creamy-style peanut butter.
Stir in 1 teaspoon vanilla extract. If choosing rum, measure 1 1/2 teaspoons.
Bake approximately 70-75 minutes, until a toothpick inserted in the center comes out clean when testing for doneness.
*Chill for 1-2 days in the refrigerator before serving, to instill the best flavor for banana bread; best when cold.
banana-baked peanuts
Leave a Reply