I know I’ve mentioned before that Teno is a class-A banana waster. Sometimes he’ll eat an entire bunch in two days and sometimes the whole bunch will rot. Tony likes bananas but he’s been on an apple bender lately and I find the texture of bananas repulsive so I won’t eat them. So this week end we had four bananas turning black on the kitchen counter, I tweaked a favorite banana bread recipe to add some peanut butter and there you have it- peanut butter banana bread. We ate it too fast to do anything creative with it- but there’s a diner here called Salt & Pepper that makes awesome banana bread French toast and this would make for extra fat ass banana bread French toast.
You will need:
- 1 & 3/4 cups flour*
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup shortening (Earth Balance, non-hydrogenated)
- 3/4 cup peanut butter, crunchy or smooth
- 2/3 cup granulated sugar
- 2 Tbs flax seed mixed with 1/3 cup warm water (aka flax egg)
- 1 cup mashed bananas
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
*I used whole wheat flour, but all purpose will work as well.
In a small bowl, sift together flour, baking powder, soda, and salt. In a medium bowl, cream shortening and peanut butter, then beat in sugar, vanilla and flax mixture. Alternately add dry ingredients and bananas, stirring with a wooden spoon. Pour batter into well-greased and floured loaf pan and bake at 350° for 1 hour**.
**Or less, keep an eye on it.
So yeah, slice it up and use it as the bread for French toast or drizzle maple syrup over it and eat it straight up. (It would be extra Elvisy with veggie bacon.)
Like this recipe? Check out my Banana Bread French Toast Cupcakes!