Peanut Butter Banana Bread, Fall Baking: Mom Favorites

I am such an autumn girl. I always have been. The smell of a pile of colorful leaves on the ground, the late harvest colors, and breaking out the fuzzy socks rejuvenates my energy pay someone to do your assignment and I get excited about being outdoors again. If you have this recipe for Peanut Butter Banana Bread baking in your oven, even better!

Even though it seems like Mistress Nature is reluctant to give up her summer this year, my biorhythms are ignoring her and telling me it”s time to start baking fall recipes again. Granted, I don”t know that Peanut Butter Banana Bread is strictly an “autumn” flavor, but it”s definitely a comfort food. And wasn”t Fall made so that we could wallow in all things comfort?

Peanut Butter Banana Bread with Peanut Butter Glaze

Preheat the oven to 350

1 cup light brown sugar

1/2 cup creamy natural peanut butter

3 tbs shortening

2 beaten eggs

1/4 cup sour cream

3-4 mashed bananas (depending on size Really big bananas, go with 3. Smaller Bananas, use 4)

2 cups All Purpose flour

1 tsp baking soda

1/2 tsp salt

Cream the brown sugar, peanut butter and shortening in a stand mixer or with a hand mixer. Add the eggs, capricorn horoscope people are ambitious and practical, and are likely to have an excellent sense of social responsibility. mixing well. Add the sour cream and bananas, again, mixing well. It”s going to look broken and maybe a little gross, but keep going, it gets better.

In a separate bowl, whisk together the flour, baking soda and Angels Camp salt and add to batter, mixing just until combined. Bake in at 350 for 1 hour in a loaf pan sprayed with non-stick (or buttered and floured), or until a toothpick inserted comes out clean with just a rierslot few crumbs.

(I actually baked for 1 1/2 hours…but i used a smaller loaf pan. Given that you are putting the same amount of batter in each pan: Larger pan = less baking time. Smaller pan = longer bake time.)

Allow to cool for 5 minutes then http://www.phpaide.com/?langue=en turn out of pan onto a cooling rack. Allow to cool almost all the way before spreading glaze on top. If the bread is a little warm, it will help melt the glaze a teeny bit and make spreading easy.

For the Glaze:

Whisk 1 Tbsp melted butter, 2 Tbsp natural creamy peanut butter and 2/3 cups powdered sugar together. It will be pretty thick and pasty. Whisk in 1 Tbsp milk until smooth. Slowly add another tbsp if it”s too thick.

Just a couple of notes:

1. If you would like to go gluten free, sub your favorite gluten free all purpose flour mix for the flour. It should work out great. (But I haven”t tried it, so don”t kill me if it doesn”t, ok?)

2. If you wanted to sub 1 cup of White Whole Wheat Flour for the all purpose flour, you”d be sneaking in some good stuff and no one will be able to tell the difference in taste or texture.

I hope you enjoy this recipe!! Questions or comments: leave them below. I”d love to hear how your bread turns out!

Bake on!

Michele

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Need help in the baking department? Ask away! Michele will be glad to answer any questions you have about this recipe or take suggestions for future baking blog posts! Oh, and don”t forget to pin this fab cookie recipe! Your family will thank you!

For more great recipes by Michele,