On to week 3 already! I probably would have put off making this bread for another couple of days, but I am going to have a household full of people this weekend (Lisa being one of those very people - can't wait!!!!) I needed to get this baked before Sunday because I am pretty sure that I will be completely exhausted by then.
I have to start by saying that the thing that I have probably baked most since I have been married is banana bread, believe it or not. I have the recipe memorized, and the one that I use is from the Better Homes and Gardens cookbook. It's the recipe that my husband likes the best and we buy bananas every week. Some weeks we don't eat them all, or they get over ripe, so I throw them in the freezer and then make banana bread. I love making quick breads to change up our breakfast routine for the week. When I saw this variation on banana bread, I couldn't wait to try it. I love peanut butter and I love banana bread.
This was a super easy recipe. I didn't spray my new 5x9 pan with cooking spray, but opted to greased and flour instead. I find that cooking spray on the dark non-stick pans tends to ruin them faster. Other than that change, I followed the recipe exactly.
I will say that I did have some trouble determining when the bread was done baking. I was a little apprehensive after last week's pound cake and worried that I would over bake this bread. I kept checking it after 45 minutes. I think when all was said and done, it baked for about 60 minutes total.
Because I want to get this post up before company arrives, I'll have to save my taste-testing comments for later. It still needs to cool, but I love the way it smells! Here is a picture of the finished product: