Two different kinds of banana bread
I have always loved Banana Bread.
It allows me to use the bananas the kids and Steve refuse to eat...you know the ones...they are speckled with black patches and are mooshy. It is versitle as both a snack and as a dessert. It tastes great.
What more could you ask from a food?
Maybe a little variety.
I decided to play with some other flavors that go well with banana flavoring. How about that childhood favorite bananas and peanut butter? And, of course, that All-American favorite: banana splits.
You can't go wrong with either of those.
I just took a basic recipe for the bread and stirred in a couple of delicous extra ingredients and voila - great taste and a little variety for your snack and dessert table.
Peanut Butter and Banana Bread or Banana Split Bread
3 ripe bananas, smashed1/3 cup of melted butter
3/4 cups of sugar
1 egg, beaten
1 teaspoon of vanilla
1 teaspoon of baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
-For Peanut Butter and Banana Bread: add two tablespoons of peanut butter to the mix
-For Banana Split Bread: add 1/2 cup of marachino cherries to the mix and drizzle chocolate syrup over the top
- Preheat the oven to 350 degrees.
- With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, the egg, and the vanilla.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour last and mix.
- Pour mixture into a buttered 4 by 8 inch loaf pan.
- Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Vegetarian.
