Peanut butter banana bread. Seriously, do Fall recipes get any more delicious than that? Actually, they do…just add raisins!
I’ve said it before, but I can’t stop yapping about how much I LOVE the Fall season! I love the bright colors on the trees, the comfy wardrobe of sweaters in my closet, the crisp cool air outside, but especially the wonderful aromas that fill my kitchen as I prepare comfort foods to warm my body and my spirit. With only a week left of recovery time before I return to work and full time school, I’ve spent as much time as possible filling up my freezer with treats and meals to help get Brian and I through the cold winter months ahead. This peanut butter banana bread is one of those items. It freezes beautifully AND it’s filled with some wonderful fall spices like cinnamon and nutmeg. It’s a great twist on traditional banana bread, and it’s incredibly easy to switch out a couple of ingredients and tailor it to your taste buds or fit any dietary restrictions you might have.
For example, I don’t always want overly sweet bread, so I substituted honey for some of the cane sugar and raisins for the chocolate chips that were used in the original recipe. Because it’s the time of year when you can and should use cinnamon and nutmeg liberally, I added those spices to the recipe. As it turns out, my timing couldn’t have been more perfect, because Jamie and Katie are hosting a Holiday Recipe Swap, and this week they’re being sponsored by Spice Islands and the entries are supposed to include the use of fall spices!
The addition of additional cinnamon and a touch of nutmeg to this recipe make it extra comforting and the raisins give it a nice chewy texture. The use of honey helps it to stay moist and give it a great nutritional boost, making it perfect for an on-the-go breakfast.
PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD
Adapted from a recipe by Simply Recipes
Yield: 1 loaf (approx. 12 slices)
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted UNSALTED butter (if using salted butter, omit salt from ingredient list)
- 1/2 cup cane (white) sugar
- 3 Tablespoons honey
- 1/3 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1.5 cups of all-purpose flour
- 1/2 cup raisins
- No need for a mixer for this recipe! Preheat the oven to 350°F (325° F convection or 175°C).
- In a large mixing bowl, using a wooden spoon or whisk, mix melted butter and vanilla extract into the mashed bananas.
- Add peanut butter and stir until combined.
- Mix in the sugar and egg.
- Sprinkle the baking soda, cinnamon, nutmeg, and salt over the mixture and mix in.
- Add the flour last, mixing just until combined (all lumps of flour should be incorporated, but avoid over mixing, which produces a tough, rubbery bread.)
- Pour mixture into a buttered 4×8 inch loaf pan and sprinkle the chocolate chips over the top of the loaf.
- Bake for 45-50 minutes, or until a toothpick or wooden skewer inserted into the center of the loaf comes out clean.
- Place pan onto a cooling rack for 5 minutes, then remove from pan to cool completely.
Happy baking and all the best to you!
If this peanut butter banana bread didn’t fill you up, check out my most popular recipe on this site… Low Carb Banana Bread Bites!