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.

Nutella-Stuffed Peanut Butter Cookies

nutella-stuffed peanut butter cookies | sunsets on the side

nutella-stuffed peanut butter cookies | sunsets on the side

So….I’ve had this jar of Nutella lying around ever since Target had a grocery-only coupon in the newspaper a few weeks back.  I can’t pass up a $10 off of $50 coupon and, since this Nutella cost less than $10, in my mind I got it for free.  That’s totally reasonable grocery math, right?

This is an adaptation of a cookie my mom’s made for the past decade at least.  Hers are a peanut butter cookie that have little miniature Snickers bars stuffed into the center.  They’re divine.  Cookie + candy all wrapped into one.  But, today?  Today, we stuff these little gems with chocolate hazelnut spread.

These are a little bit messy to assemble.  But, the mess is worth it.  And, once you get a little process down, it actually goes pretty quickly.  The colder the dough and the Nutella are, the easier these are to put together.  So, I recommend throwing the Nutella into the refrigerator for the entire 3 hours the dough needs to chill.

You can go about the stuffing of these cookies however you think it’s easiest.  I started off by making an indentation in the dough, filling it with Nutella, and wrapping the dough around so it was completely covered.  What ended up working best for me, though, was the method I have in the recipe below.  I scooped the dough, divided that portion into two, dolloped some Nutella on top of one half, covered the Nutella with the other half of dough, and then rolled the whole thing into a ball.

The goal is just to get the Nutella hidden on the inside any way you can.  But, don’t stress if some ends up peeking out.  If it’s just a little bit, it won’t run out onto the sheet when you’re baking the cookies, and I actually prefer when they look a little marbled on top.  It’s a little hint of the deliciousness hiding out inside.

Nutella-Stuffed Peanut Butter Cookies
 
Author:
Makes: 7 dozen
Ingredients
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 extra-large eggs
  • 2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 3 ½ cups all-purpose flour
  • ¾ cup refrigerated Nutella
Instructions
  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Using an electric mixer on medium speed, cream together the butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy and pale in color, about 2-3 minutes.
  3. Add the eggs, one at a time, and mix until thoroughly incorporated. Mix in the vanilla.
  4. With the mixer on slow speed, add the baking soda and salt. Then, add the flour slowly until it’s just mixed in.
  5. Cover and chill the dough for 3 hours.
  6. Using a small (1 ¼”) cookie scoop, portion out approximately 1 T. of dough. Divide that portion in half, dollop ½ tsp. Nutella on one half, cover the Nutella with the other half of the dough, roll the dough into a ball, and place it on the cookie sheet.
  7. Bake for 10-12 minutes. Cool completely and store in an air-tight container.

Adapted from Alberta Balog via “old”-school Post-Gazette.