Yet another recipe from my “peanut butter cup madness week” a few weeks ago when it gave me immense pleasure to chop up peanut butter cups and throw them in EVERYTHING.
Including granola, and mini-batch banana bread muffins!
Did you know that cold air might speed ripen bananas? Me neither. Well I still don’t know if this is a scientific truth, but it totally happened in our household.
We use our balcony as an “extended fridge” during the winter, which, in Boston is a good 6 months. So we can buy ALL THE GROCERY our grocery loving hearts desire. Except a few weeks ago the temperatures dropped so low that our extended fridge became and extended FREEZER š¬ My bananas all turned BROWN, seemingly overnight!
So I don’t know, I’m no banana ripening scientist, but I’m sticking to my theory.
Peanut Butter Cup Banana Bread
Equipment
- Standard loaf pan
Ingredients
- 2 eggs beaten or use egg replacer
- 4 ripe bananas mashed (about 480 g)
- 1/4 cup sugar (48 g)
- 1/2 cup oil/yogurt or a mix (120 g)
- 2 cups flour (240 g) gf all purpose if desired
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup peanut butter cups chopped (120 g)
Instructions
- Preheat oven to 350F and line a loaf pan with parchment.
- In a large bowl blend together eggs, banana, oil/yogurt, sugar.
- In another bowl whisk together flour, baking powder, baking soda, salt, cinnamon.
- Combine the two via folding, don't overmix. Fold in peanut butter cups.
- Transfer to loaf pan and bake about 1 hour until a knife inserted comes out mostly clean. I would check it at the 50 min mark first.
- Cool the loaf, turn it over a wire rack, let it cool completely, slice and enjoy!!