My family loves banana bread and one of my favorite banana bread toppings is peanut butter so it was a natural for me to incorporate peanut butter into the bread this time. The perk is that I simply substituted peanut butter for the shortening so I got the PB-banana flavor while adding protein and other nutrients from the nut butter. {If you’re not a peanut butter fan but you still want a healthier banana bread option, try my low-fat banana bread which uses low-fat Greek yogurt.} I can envision combining this peanut butter banana bread with my chocolate chip version sometime, too!
*I was out of eggs the first time that I made these but I googled egg substitutes and discovered many ideas on the Chef in You. I happened to have an extra 1/2 banana and 1/3 cup applesauce so that is the combo I used to replace the 2 eggs and my family didn’t notice the difference.
| Peanut Butter Banana Muffins |
- 1/2 cup peanut butter
- 1 cup brown sugar
- 2 eggs (OR 2/3 cup applesauce OR 1 additional banana)
- 1 cup mashed banana (2+ ripe bananas)
- 2 cups flour
- 1 tsp baking soda
- 1/3 cup milk + 1 tsp vinegar or lemon juice (or 1/3 cup + 1 tsp buttermilk)
- Cream the peanut butter and the sugar.
- Add the eggs and the mashed bananas.
- Alternate between adding the remaining dry and wet ingredients.
- Spoon the batter into lined muffin tins (or pour the batter into a greased loaf pan).
- Bake the muffins at 350 degrees for 15+ minutes or until a toothpick comes out clean. A loaf of banana bread will cook for 50-60 minutes.
- Let the muffins cool completely on a wire rack.
