Something incredibly wonderful happens whenever I bake banana bread. Aside from the fact that it is so much more forgiving than a fancy cake and I get to use up those pesky overripe bananas, I love the way it makes me feel… it is indescribable. There is something so comforting and fulfilling about baking a loaf of banana bread. And how lovely the house smells when it is in the oven!
I always try something new while baking banana bread. A subtle difference in the recipe every time, like mixing up the ratio of brown and white sugars or adding buttermilk or yogurt in the batter.
One absolutely delightful addition is peanut butter. I actually have an old recipe right here on my blog. It is an absolute stunner. The aroma, the texture and the taste… ooh la la! Peanut butter makes everything better!!
This time, I wanted to make it eggless and I was still giddy from the success of my eggless marble cake recipe.
I used my original peanut butter banana bread recipe, but played around a bit with the ratio of oil and yogurt used. Yes, that’s what I substituted the eggs with – plain milk yogurt. It makes the banana bread so incredibly moist and delicious.
It is great with a cup of tea or coffee, excellent for a late afternoon snack or even breakfast the next couple of days.
EGGLESS PEANUT BUTTER BANANA BREAD
You will need: (Makes a 9″x5″ loaf)
- All purpose flour – 2 cups
- Baking soda – 1 tsp
- Salt – 1/2 tsp
- Peanut butter – 1/2 cup (creamy or crunchy, either will work)
- White Sugar – 1/2 cup
- Brown sugar – 1/2 cup, tightly packed
- Yogurt – 3/4 cup
- Oil – 1/2 cup
- Vanilla extract – 1 tsp
- Bananas – 2, large, very ripe and mashed (to make up around 1 cup)
- Pre-heat the oven to 350 deg.F and line a 9×5 loaf pan with foil.
- Sift the dry ingredients together and keep aside.
- In a large mixing bowl, cream the peanut butter and sugars for 2-3 minutes.
- Add yogurt, oil and vanilla extract and beat for a couple of minutes. Mix in the mashed bananas.
- Add the dry ingredients to the batter and mix till just combined. Do not over-mix.
- Pour into the prepared loaf pan and smooth the top. Bake for about 1 hour. Check the bread at about 40-45 minutes. If the top seems to be browning rapidly, tent the pan with aluminum foil and bake till done.
- Remove from the oven, cool in the pan for 10 minutes, then cool completely on a wire rack.
- Serve slices of banana bread warm or at room temperature for a delicious treat.
For even more decadence, you can slather the slices with a simple peanut butter glaze. Recipe can be found here.
If you like, you can add in a handful of chopped nuts like almonds or walnuts, like I did in the recipe below.
Tell me, do you like banana bread? Do you have a favorite recipe? Or do you play around with the recipe every time, like I do? Do share.
I am linking this up at these awesome blogs.
- A Blossoming Life
- Skip To My Lou
- Between Naps on the Porch
- Home Stories A To Z
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Novice Gardener
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn