BYÂ JOANNE BRUNO
Banana bread is definitely a good angel bad angel kind of situation. You can go the virtuous route, making it something you can feel good about eating for breakfast, lunch and sometimes dinner (but only when smothered in peanut butter and served with some broccoli on the side).
Or you can turn it into a frat party in your mouth.Â Hold the beer and extra Reese’s.Â And this way when someone asks what you did on a Friday night, you can say “oh yeah, I went to a serious rager.” No one has to know it was of the Reese’s peanut butter banana bread variety. It’ll be our secret.
Makes 1 loaf, adapted from Cookies and Cups
3 very ripe bananas, mashed
1/2 cup peanut butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups AP flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 8 oz bag Reese’s mini cups or 8 oz Reese’s miniatures cut into quarters
- Preheat oven to 350.
- Grease your loaf pan (I used a 9×5-inch pan) with butter, shortening, or PAM for baking.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.Â Set aside.
- In a large bowl, stir together bananas, peanut butter, vegetable oil, egg, and sugars.
- Pour dry ingredients into wet ingredients and stir together until just combined.Â It’s okay if the batter is lumpy.
- Stir Reese’s into batter and spread batter into the prepared pan.
- Bake for about 1 hour or until a toothpick in the center comes out clean.
- Let cool in pan for 10 minutes, then loosen the edges with a knife and remove loaf from pan, transferring to a wire rack to cool.
Photos: Joanne Bruno
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