Cooking Light October 2010I don't know about you, but sometimes I swear I could eat my weight in banana bread. Nice and hot straight out of the oven with a slathering if rich butter... *drool* Yeah, I could eat my weight in banana bread. Being as the goal of the next couple of weeks is to defrost the little stand freezer, I've been forced to bake with my frozen bananas.
I am always surprised to find people who have never had banana with peanut butter. I mean, it's a staple in my house! Sometimes, I just grab the jar, a nana and a spoon and have a nice snack. So, after seeing this I was perplexed. If I make this, I will want to eat the whole loaf....
After much debate, I broke down and made a loaf of this bread. Now, I wish I hadn't... Replacing all the butter/oil with Parkay butter spray and eggs with egg substitute, this is still moist and peanuty.
I'm not sure about the addition of the roasted peanuts. After a while, they lose their crunch and are just somewhat crunchy masses in the bread. Maybe some peanut butter chips? Chocolate chips instead? Cinnamon chips? *grasps at straws*
The batter filled the pan about 2/3 the way full. I used a glass baking dish, but I had it too high in the oven. It became a little browner than I am used to on the top. So, when it came out of the oven, I put a piece of bread on top (read from Pinterest) to keep it from getting crunchy and dry. Yes, it worked. Usually my banana bread gets too crunchy on the crust, but this really did the trick.
After it cooled in the pan a little, I took it out of the pan and let it cool on a wire rack. To prevent myself from eating the whole loaf in one sitting, I sliced it into 16 slices, ate one, then wrapped the rest in foil and put it in the fridge. Surprising, it's lasted a little while...
I may or may not make this again. I would LOVE to make it again, but I know how I am with banana bread...
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