Here’s my version of a peanut butter banana bread mixed with crunchy peanuts and chocolate chips. It’s moist, flavorful, and scattered with crunchy peanuts and chocolate chips.I use a fork to mix then switch to a spatula to scrape out the bowl.
¼cupcreamy peanut butterI used Skippy - See Note 3
1tablespoonbuttermelted
2tablespoonsconfectioners’ sugar
Topping:
3tablespoonssalted roasted peanutschopped
Instructions
Preheat the oven to 325°.
Spray or butter a 9 x 5 loaf pan then sprinkle evenly with a tablespoon of sugar. This creates a delicious outer coating. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mash the bananas with a fork. It should measure roughly 1 ½ cups.
Stir in the peanut butter and oil.
Stir in brown sugar, egg, and whisky (or vanilla) into the bowl. Mix until it’s all combined.
Sprinkle in the flour mixture and mix just until the flour is incorporated. Add the chocolate chips and chopped peanuts then stir for 50 strokes.
Pour batter into the prepared pan and spread evenly.
Place the pan onto a baking sheet (for easy removal and bake for 65 - 75 minutes, or until a toothpick inserted in the center comes out clean. You can start checking at 65 minutes because ovens do vary, but make sure you test with a cake tester or toothpick. Cool in the pan for 15 minutes then carefully turn out the banana bread onto a wire rack to cool.
MAKE THE PEANUT BUTTER ICING:
When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 20-second increments, stirring after each, until smooth. Let the icing sit until it has stiffened up a bit but still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing.
Notes
Note 1: I used peanut butter whiskey. Using alcohol shouldn’t alarm you. We are only using it for the taste. The alcohol cooks off. This is the same concept as using vanilla which is made with vodka.Note 2: I use salted roasted peanuts and keep the salt as listed. You can reduce the salt in the recipe to ¼ teaspoon because we’re using salted peanuts, if desired. If using unsalted peanuts, keep the salt as is. You need salt for flavor.Note 3: I’ve made this using crunchy peanut butter but it isn’t the best choice for presentation, otherwise it’s perfectly fine. If doesn’t matter to you and crunchy is what you have on hand, then use it.