Peanut butter banana bread from The New Way to Cake: Simple Recipes with Exceptional Flavor (page 27) by Benjamina Ebuehi

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute soy milk for almond milk.

  • Thorium0232 on March 22, 2026

    I made the bread for a second time today. I realized that the last time I made it I baked it in a 1 lb pan rather than a 2 lb one. This time it baked up great and fully set. I also added peanuts and chocolate chips for some extra texture.

  • anyapeach on March 09, 2026

    Added chopped dark chocolate into the batter. Had to bake for 10 mins and cover with foil to prevent from burning and drop temperature to 130

  • Thorium0232 on January 13, 2026

    Made the loaf and it was tasty but it required a lot more cooking than the recipe called for and my center still didn't set. Maybe my bananas were too large so it added more liquid. I also added chocolate chips though that is unlikely to have caused the setting issues. Still would make again.

  • Lepa on December 08, 2021

    This is a really nice banana bread. I was half way through making it before I realized it didn't have any eggs. I was a bit worried, especially as I mixed the very dense dough. But it is a lovely, rich cake with a plush, chewy texture. We all really liked it. Note: I used whole milk because I didn't have almond or soy milk on hand.

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