The classic combination of peanut butter and banana comes together in this tender Peanut Butter Banana Bread recipe. It’s a quick bread perfect for those leftover overripe bananas you’re harboring in the kitchen right now.
Last weekend, I nearly auditioned for a play. It would have been my first audition in nearly 20 years, and was for something I’d always wanted to do (a Shakespearean play). I was terrified — it’s been so long that I am not sure I remember how to act at all — but figured I would just see what happened. If I didn’t get a call back, that’d be okay too. Unfortunately, a mix-up with times meant we arrived too late. Auditions were over.
Maybe it was a sign. My days on stage are long gone now, and perhaps I should leave them that way.
That was on my mind when I wrote my newspaper column this week, exploring how my dream career — being a writer and an actress — had morphed into the singular pursuit of writing. I don’t regret for a moment becoming a writer, but I do sometimes miss the stage and blocking, the lights and costumes, the call times and the camaraderie. (The column also included a recipe for Baked Sweet Potatoes with Crispy Pancetta Veggie Topping that you should try. It’s dreamy.)
Being a little wistful for what didn’t happen doesn’t take away from the good things that have happened. I’ve written a cookbook, traveled to some wonderful places (including the happiest place on Earth) and interviewed some amazing folks — all because of my career as a writer and recipe developer. There may not be any applause when I hit publish on a new recipe blog post (that would be a little weird if there was) or when I turn a particularly good phrase, but it’s a pretty awesome and rewarding life anyway. I’m happy.
And because of it, I get to play with food and share the creations that come from my kitchen … like this recipe for Peanut Butter Banana Bread. Peanut butter and banana is a classic combination that’s great on toast (with a little drizzle of honey too!), and in a sandwich too. And baked into bread, it’s total delight.
This quick bread recipe is pretty simple to make — if you can measure and stir, you can do it — and only requires a single bowl for mixing. (Overripe bananas are a cinch to mash with a fork.) And then it makes into moist, banana bread goodness.
I love this bread, warm with a smear of butter. But it’s good plain too, heated or not.
So tell me … do you ever get wistful? What for?
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 2 large eggs
- 3 medium, (5"-6") very ripe bananas, mashed
- 1/4 cup creamy peanut butter
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- Preheat the oven to 350 degrees. Spray a bread loaf pan with cooking oil spray. Set aside.
- In a large bowl, whisk together the oil, sugar and eggs. Add the mashed banana and peanut butter and whisk to combine. Add the flour, baking powder and salt and stir until just combined.
- Pour the batter into the prepared pan and use a rubber spatula to gently spread out into an even layer.
- Bake for 50-60 minutes, until cooked through. Let the bread cool for 30 minutes before slicing and enjoying.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.