BANANA PEANUT BUTTER BREAD
Quick, easy and very yummy too. Good for breakfast or snacking.
Provided by CORWYNN DARKHOLME
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
- In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 32.1 g, Cholesterol 41.1 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 179.2 mg, Sugar 16.2 g
PEANUT BANANA BREAD
"My family literally comes running when they smell this bread baking." Between the thick chocolate layer and the crumbly topping, this bread is simply scrumptious! Sherry Lee Columbus, Ohio
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 17
Steps:
- In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside. , In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened., Divide half of the batter between two greased 8x4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping., Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 128mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE BANANA-NUT BREAD
Whew! That is some title. The peanut butter topping on this is outstanding. My bananas were very sweet and ripe, so I was able to get away with less sugar in the batter (I used the full amount in the topping though). From Southern Living.
Provided by Vino Girl
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
- Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
- Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
- Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
- Stir in bananas, pecans, and vanilla. Pour batter into pans.
- Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
- Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
- Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.
SOUTHERN LIVING'S CREAM CHEESE BANANA NUT BREAD...HEALTHIER VERS
This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains as delish as the original recipe. Gotta try it! Make sure you bake this in TWO 8X4 loaf pans. If you try and put it into one 10x4 loaf pan it will be way too much batter and will not cook through properly!
Provided by Marz7215
Categories Breads
Time 1h20m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
- Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
- Spoon batter into 2 greased and floured 8x4 inch pans. Sprinkle with remaining 1/2 cup pecans.
- Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.
PEANUT BUTTER BANANA BREAD
Bananas and chunky peanut butter complement each other in this quick bread, which bakes to a beautiful golden brown. It's a fun change of pace from typical banana breads.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (8 slices).
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture. , Transfer to a greased 9x5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 497 calories, Fat 25g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 702mg sodium, Carbohydrate 61g carbohydrate (32g sugars, Fiber 3g fiber), Protein 11g protein.
CREAM CHEESE BANANA-NUT BREAD
This recipe is from Southern Living magazine and is not your ordinary banana bread. The texture and flavor are so rich and creamy. Your family will love this treat. I always use reduced fat cream cheese.
Provided by Erin Crable
Categories Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and cream cheese at medium speed with electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, 1 at a time, beating until just blended.
- Combine flour, baking powder and soda, and salt.
- Gradually add this to butter mixture beating at low speed just until blended.
- Stir in bananas, pecans, and vanilla.
- Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans).
- Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
- You may need to shield the top with foil for last 15 minutes to prevent browning.
- Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.
Nutrition Facts : Calories 330, Fat 14.5, SaturatedFat 8.8, Cholesterol 64.9, Sodium 236, Carbohydrate 46.6, Fiber 1, Sugar 26.9, Protein 4.5
CREAM CHEESE-BANANA-NUT BREAD
The original recipe was submitted to Southern Living magazine by Willie Monroe. This recipe will make 2 loaves. *NOTE* Stir together 1/2 cup powdered sugar, 1/2 tsp. orange zest, and 2 tbsp. fresh orange juice to drizzle over warm Cream Cheese-Banana-Nut-Bread.
Provided by Housewife Hopeful
Categories Breads
Time 16m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
- Combine whole wheat flour and next four ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and flour 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
- Bake at 350 for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans or wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.
Nutrition Facts : Calories 793.2, Fat 40.3, SaturatedFat 15.5, Cholesterol 134.1, Sodium 564.2, Carbohydrate 98.2, Fiber 8.2, Sugar 43.5, Protein 16.4
CREAM CHEESE-BANANA-NUT BREAD
For a request from Southern Living, January edition. Submitted by Willie Monroe, Homewood, Alabama. Prep time does not include making toppings. The nutrition facts includes all of the topping ingredients.
Provided by Miss Annie
Categories Quick Breads
Time 1h15m
Yield 2 Loaves, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Beat butter and cream cheese at medium speed with electric mixer, until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
- Stir in bananas, pecans, and vanilla.
- Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
- Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
- Cool bread in pans on wire racks 10 minutes.
- Remove from pans, and cool 30 minutes on wire racks before slicing.
- Orange Pecan Topping:.
- Sprinkle pecans over batter before baking.
- Cool bread 10 minutes, remove from pans.
- Stir together sugar, orange juice and orange rind.
- Drizzle evenly over warm bread.
- Cinnamon-Crisp Topping.
- Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
- Sprinle mixture evenly over batter.
- Bake and cool bread.
Nutrition Facts : Calories 1022.8, Fat 54.7, SaturatedFat 19.9, Cholesterol 127.3, Sodium 526.2, Carbohydrate 128.1, Fiber 5.3, Sugar 84.3, Protein 11.9
PEANUT BUTTER BANANA CREAM PIE
Peanut Butter,Bananas and chocolate.. creamy-rich delight..what more could you ask for -- maybe some coffee or tea to drink with it?? Cook time includes the freezing time.
Provided by LiisaN
Categories Pie
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make crust buy mixing the butter, sugar and crumbs together.
- Press in bottom of pie plate.
- Bake at 350 degrees for 9 minutes.
- Cool.
- (you can buy a premade crust) Place brown sugar, cream cheese, peanut butter and vanilla in bowl.
- Beat until smooth.
- Fold in cool whip.
- arrange bananas in bottom of prepared crust.
- spread peanut butter mixture over bananas.
- Drizzle with chocolate syrup.
- Cover and freeze for 8 hours.
- Let stand at room temp 15 minutes before serving.
Nutrition Facts : Calories 402.8, Fat 24.7, SaturatedFat 13.3, Cholesterol 25.3, Sodium 197.3, Carbohydrate 42.9, Fiber 2, Sugar 35.3, Protein 6
PEANUT BUTTER CREAM CHEESE BANANA NUT BREAD (HEALTHIER VERISON)
This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewwod, Alabama. This version cuts down some of the fat intake and still remains as delish as the original recipe. Make sure you bake this in TWO 8X4 loaf pans. Do not try and put this in a single 10x4 loaf pan, because it is too much batter and it will not bake through properly.
Provided by Marz7215
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 25 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F
- Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
- Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition. Stir in bananas, toasted pecans, and vanilla.
- Spoon batter into 2 greased and floured 8X4 inch pans. Combine topping ingredients and with a pastry blender or fork crush the topping until mixture resembles small peas. Lightly sprinkle mixture over batter in pans.
- Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.
Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 3, Cholesterol 27.9, Sodium 143.8, Carbohydrate 26.3, Fiber 1.9, Sugar 12.1, Protein 4.6
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