Let’s get ready to rumblllleeeeeeeeeeee!!! In the orange corner, we have Peanut Butter Banana Bread and in the blue corner, we have Very Berry Banana Bread!!
Ready. Set oven. Bake.
These two variations of banana bread will take your banana bread to the next level. Made from the same base batter, just different additions to change the type of bread created – a berry filled fruity version and a sweet and salty version.
Bananas seem to ripen faster and faster theses days. However, when it comes to baking, that’s not a terrible thing. There are many tricks out there to slow the ripening process, but none of them substantially extend the banana’s life. I am sorry to be the bearer of bad news, but the ripening will inevitably happen, whether it’s today, tomorrow or the next. So, why not have a plan for their use? The more ripened the bananas are, the easier they are to mash, the more moisture they will add to your recipe and more natural flavor of banana will be present. The darker and uglier, the better.
There was a time, in my early baking days (really this was a few years ago), when I didn’t truly understand the purpose of baking powder and baking soda. Picture it – a recipe, both ingredients and what at the time seemed like a large amount of both, I just went with it. The muffins came out of the oven and looked amazing. However, upon taking the first bite, the taste was awful. I can’t even describe the taste, but I knew enough to know it wasn’t right. I thought maybe just one muffin was off, so to test my theory of what I like to call “the rogue muffin theory,” it’s in a book somewhere, I began tasting the other muffins that looked just as equally good. After taking a bite of each muffin, the verdict was in, too much leavening agents, i.e., baking powder and baking soda. Needless to say, those muffins quickly found their way to the trash. It was a sad day, but I was able to laugh it off and to this day, I still laugh about it.
Snafus happen, you even saw one the other day with my stuffed flat iron steak and iron skillet. If you didn’t see it, let’s just say the iron skillet and I got a little too ambitious. 🙂
Whether you have ripened bananas sitting around or you have to take a trip to the store to buy ripened bananas, you owe it to your family and yourself to make one, or both bread loafs. CHALLL-LANNNGEEEEEE!
Cue the Iron Chef theme music…Which one will you chose? Who will win?
Ready. Set oven. Bake.
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Peanut Butter Banana Bread/ Very Berry Banana Bread
Yields: 10-12 Servings
Prep Time: 15 Minutes
Cook Time: 60 Minutes***
- 2 Cups All-Purpose Flour
- 3/4 Cup Sugar
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 3 Very ripe, dark and ugly bananas, well mashed
- 1/4 Cup Buttermilk
- 2 Large Eggs, lightly beaten
- 6 Tbsp Butter, melted and cooled
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/8 tsp Allspice *
** If you are making the Peanut Butter variation:
- 1/3 Cup Creamy Peanut Butter
- 3/4 Cup Peanut Butter Chips
** If you are making the Very Berry variation:
- 1/2 Cup Fresh Blueberries, whole
- 1/2 Cup Fresh Strawberries, diced
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper, then spray the parchment paper with oil.
- Whisk flour, sugar, baking powder, salt, cinnamon and allspice together in a bowl, set aside.
- In a separate bowl, mix bananas, eggs, buttermilk, butter, and vanilla, combine until well mixed. Note: If making the peanut butter variation, add the peanut butter to this mixture.
- Lightly fold the banana mixture into the dry mixture with a rubber spatula just until combined. (The batter will be thick and chunky). Note: If making the peanut butter variation, stir in the peanut butter chips then scrape the batter into the prepared loaf pan. If making the berry variation, gently fold in blueberries and strawberries after folding the banana mixture into the dry mixture, then scrape the batter into the prepared loaf pan.
- Place bread in oven and bake for 60 minutes, or until a toothpick inserted comes out clean.
- Remove bread from oven and allow it to rest for 10 minutes, then remove it from the pan and allow it to cool completely. Slice and serve.
* If you do not have allspice on hand, you can omit it from the recipe or you can combine the following: 1/2 tsp Cinnamon, 1/4 tsp Ginger and/or 1/4 tsp Nutmeg and 1/4 tsp Cloves. Add appropriate amount of mixture.
*** Cooking time may vary depending on oven and location.
Recipe for Very Berry Variation inspired by Julia’s Album, but we have made it our own.
Recipe for Peanut Butter Variation inspired by Just a Taste, but we have made it our own..
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