Luckily, each loaf of banana bread requires three overripe bananas. So, guess who got to make two loaves of bread?... this girl. And since I am easily bored, I decided to experiment and create two different types: Peanut Butter Crunch and Double Chocolate. First, I am going to share the peanut butter version with you, because it was my favorite. With peanut butter stirred into the batter AND made into crumbles that are layered with the batter then sprinkled on top, it is a peanut butter banana explosion. So, if you are staring down some brown bananas and want a fresh take on the old standard, try this out. I promise you will not be disappointed!
Peanut Butter Crunch Banana Bread
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter
1/2 c. sugar
3 very ripe bananas
1 tsp. vanilla
3/4 c. peanut butter
3/4 c. brown sugar
Stir together flour, baking powder and salt in a small bowl.
Melt butter in a pan over medium low heat. Continue to heat butter until solids (they look like sand at the bottom) begin to turn golden brown and butter smells nutty. Be careful once it starts to brown, it can burn VERY quickly! Let cool a few minutes.
Combine 1/2 c. sugar and browned butter in mixer and beat together.
Add eggs, bananas, vanilla and 1/4 c. peanut butter and beat to combine.
Add flour mixture and mix on low until no flour pockets remain.
Using a fork, combine remaining 1/2 c. peanut butter and 3/4 c. brown sugar in a small bowl.
Spray a loaf pan with non-stick spray and spread 1/3 batter in bottom.
Top with 1/3 brown sugar mixture. Repeat two more times, finishing with sprinkling the last of the brown sugar crumbs on the top of loaf.
Bake at 350 degrees for 55 minutes, or until toothpick inserted in center comes out clean.
***Want more crunch? Try crunchy peanut butter instead of smooth.***
***Want another banana bread recipe? Check out Banana Lovers Banana Bread .***
***Want another super peanutbuttery dessert? Check out my Peanut Butter Lovers Pie .***