recipe by Anna Sobaski

Peanut butter adds a tasty richness to our banana bread, and adds some extra protein and fiber. Kids old and young will love this for a breakfast, afternoon, or evening snack.  Try topping with your favorite jam for an extra PBJ twist.

Allergen Info:

• Free from gluten, yeast, corn, dairy, soy, and rice.
• GMO FREE CERTIFIED™
• Kosher Parve
• Can be made egg free! (see bottom for directions)

YIELD: (1) 8 ½ x 4 ½ in. loaf pan, 4 mini loaves, or approximately 24 muffins

INGREDIENTS:

• 1 package Breads from Anna Banana Bread Mix 
• 2 jumbo eggs (see egg-replacement directions, below)
• ½ cup oil 
• 3 bananas pureed in a food processor or blender (approximately 1 cup)
• ½ cup peanut butter of choice (we used chunky but creamy pb works fine, too!)
• ½ cup chopped walnuts (optional)

 DIRECTIONS:

1. Preheat oven to 350 degrees. Set rack to center. 
2. Grease 8 ½ x 4 ½ in. loaf pan.
3. In a medium-sized mixing bowl, mix eggs, oil, pureed banana, and peanut butter until creamy 
4. Add Breads from Anna Banana Bread Mix and stir until well blended, then fold in chopped walnuts
5. Spoon batter into prepared pan and bake for 1 hour, or until center tests clean with a toothpick or knife.  Check bread after 45 minutes, and if top is already browned as desired, place foil loosely over loaf for the remaining 15 minutes of baking.
6. Let cool in pan 1 hour before slicing. 

TIPS AND VARIATIONS:

• To make muffins, fill standard muffin tin cups ⅔ full and bake at 350 degrees for 20-25 minutes. Makes approximately 24 muffins. 
• To make mini loaves, spoon batter into four mini loaf pans and bake at 350 degrees for 30 minutes. Let cool 1 hour before removing. 
• If avoiding eggs, leave the egg out altogether and bake the mix into muffins. Using an egg replacer will render a gummy texture. 
• If using olive oil, a light olive oil is recommended for best results.

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