Peanut Butter Banana Bread

peanut butter banana bread | sunsets on the side

peanut butter banana bread | sunsets on the side

Trust me when I tell you that the only thing that smells better than banana bread when it’s baking is peanut butter banana bread.

That’s a Yankee Candle-worthy scent if I’ve ever smelled one.

Truth?  Bananas aren’t really my thing.  But, I love banana bread.  I don’t know.  It’s  kind of like my I love tomatoes and tomato sauce but cannot stand tomato juice thing.  Only, in this case, it’s much easier to explain.  You add butter, sugar, and vanilla to pretty much anything, and I’m on board.

peanut butter banana bread | sunsets on the side

And, take it one step further and add not only peanut butter but also throw in some peanut butter chips?  I’m buying a first-class ticket to banana town, baby.

peanut butter banana bread | sunsets on the side

Peanut Butter Banana Bread
 
Author:
Makes: 1 loaf
Ingredients
  • 1 ½ cups + ½ T. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 4 T. (1/2 stick) unsalted butter, at room temperature
  • ¼ cup creamy peanut butter
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 2 extra-large eggs
  • 1 tsp. pure vanilla extract
  • 2 very ripe bananas, mashed
  • ½ cup sour cream
  • ½ cup peanut butter chips
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9”x5” loaf pan.
  2. In a medium bowl, whisk together 1 ½ cups flour, baking soda, and salt until well mixed. Set aside.
  3. In the bowl of a stand mixer (or with a hand mixer) on medium speed, cream the butter, peanut butter, canola oil, and sugar together until light and fluffy.
  4. Add the eggs and vanilla, and mix to combine.
  5. Slowly add in the flour mixture (scraping down the sides of the bowl as you go) and mix together just until combined.
  6. Add the mashed bananas and sour cream and mix until well incorporated.
  7. In a separate small bowl, toss the peanut butter chips with the remaining ½ T. flour until all chips are coated with the flour. Add the floured peanut butter chips to the batter and fold them in with a spatula.
  8. Pour the batter into the greased loaf pan. Bake for 60-70 minutes, until a toothpick inserted in the center of the loaf comes out clean.
  9. Let the bread cool for 15 minutes then loosen around the edges of the pan with a knife. Remove the bread from the loaf pan and cool completely on a cooling rack.

Adapted from Martha Stewart.

Oatmeal Peanut Butter Chip Cookies

oatmeal peanut butter chip cookies | sunsets on the side

oatmeal peanut butter chip cookies | sunsets on the side

Sometimes it takes only small alterations to turn an original into something different and special.

That’s exactly what’s happened here.  In go the peanut butter chips, out go the raisins, and you have a soft, gooey cookie that tastes both new and familiar all in the same bite.

Make sure you have plenty of milk on hand.  I think you’re going to need it.

oatmeal peanut butter chip cookies | sunsets on the side

Oatmeal Peanut Butter Chip Cookies
 
Author:
Makes: 4 dozen
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 2 eggs
  • 3 cups quick-cooking oats
  • 1 ¼ cups peanut butter chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the flour, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine.
  3. In the bowl of a stand mixer (or with a hand mixer) on medium speed, beat the butter together with the brown sugar and granulated sugar. Add the vanilla and mix to combine.
  4. Add the eggs, one at a time, and mix until thoroughly incorporated.
  5. On low speed, slowly add the flour mixture and beat until just combined. Add the oats and stir until combined.
  6. Using a spatula, gently fold in the peanut butter chips.
  7. Using a medium (1 ¾”) cookie scoop, drop the batter onto a cookie sheet covered with parchment paper. Bake for 9-11 minutes until the cookies are just barely set.
  8. Cool for a couple minutes on the baking sheet and then transfer carefully to a cooling rack to cool completely.

Adapted from Quaker Oats.