This original version of this recipe came from JIF, the king of peanut butter. Seeing as this is a brand sponsored recipe you would think that they would have tested this recipe a few times before publishing it. I have made this 5 times now and FINALLY seem to have it adjusted. However it still has a few minor issues. It makes a large amount of batter, but not quite enough to bake 2 loves. I solved this by using my over-sized glass Pyrex bread pan and cooking it low and slow to get the inside to bake before the outside burns.
You can also bake it in a bundt pan which works better as a bundt pan accommodates more batter. You could also pour into a typical sized bread pan make 1/2 a dozen muffins with the extra batter. The recipe that follows is for the xtra large bread pan. This really is a fantastic recipe... just a bit annoying. If you don't want to risk a raw middle and burned outside opt for the bundt pan and call it cake ;)
- 2 cups PILLSBURY BEST® All Purpose Flour
- 1 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup mashed ripe bananas
- 1 cup JIF® Crunchy or Creamy Peanut Butter
- 3/4-1 cup milk (if your eggs are small you might need closer to 1 cup so batter isn't too thick)
- 1/4 cup CRISCO® Canola Oil
- 2 large eggs
Directions
- Heat oven to 325 degrees F. Grease 9 x 5 x 3-inch loaf pan.
- Combine flour, sugar, baking powder and salt in large bowl. Add banana, peanut butter, milk, canola oil, and egg. Beat at medium speed of electric mixer, scraping sides and bottom of bowl. Mix just until blended.
- Bake at 325 degrees F for 1 hour.
- Reduce heat to 300 and cover with aluminum foil, bake about 10-20 minutes longer until toothpick inserted comes out clean
- Cool 10 minutes in pan. Remove to cooling rack.
- If you chose a bundt pan bake it on 325 for about 50-60 minutes. No need to cover it
