We all know that peanut butter is wonderful on banana bread, but we took it up a notch by baking the nutty, rich spread into the bread itself! Big Spoon Peanut Butter, seasoned lightly with our sea salt and honey, makes for a great natural peanut butter to act as the shining ingredient in this banana bread. The result is a tender crumb with a mild sweetness that doesn't overwhelm the heavenly banana-peanut butter combination. As if that wasn't enough, this quick bread not only tastes great but it's healthier than your average banana bread recipe.
Makes 1 9x5 loaf
2 cups spelt flour or all-purpose flour
1 teaspoon baking soda
½ teaspoon Pure Kosher Sea Salt
1 teaspoon cinnamon (optional)
3 very ripe bananas, mashed
1 jar Big Spoon Peanut Butter (10 ounces)
1/3 cup Bee Local Portland Farmland Honey
¼ cup melted butter
¼ cup plain yogurt
1 teaspoon vanilla paste or extract
¼ cup chopped roasted peanuts (optional)
Preheat the oven to 350 degrees and grease a 9x5 loaf pan and line with parchment paper so that it overhangs on the sides.
Sift together the flour, baking soda, salt, and cinnamon (if using) in a medium bowl and set aside.
Combine the remaining ingredients, except for the chopped peanuts, in a separate bowl and mix well.
Add the wet ingredients to the dry ingredients and mix until no clumps of flour remain. Pour batter into the prepared loaf pan and sprinkle the top with the chopped peanuts.
Bake for 45 – 55 minutes or until an inserted toothpick comes out clean. If you find the top getting too dark, cover with foil until the inside is baked.
Remove the bread from the pan by lifting it out with the parchment paper and allow to cool on a wire rack.
This bread will last tightly wrapped at room temperature for 3-4 days. You can also slice and store well wrapped in the freezer for up to 3 months. Simply reheat in the toaster for a quick breakfast or snack on the go.