Toast two 1/2 inch thick slices of banana bread. (You can do this in your toaster or in the oven.) Let cool slightly, and generously spread peanut butter on one. Get creative and add chocolate shavings, a drizzle of honey, or extra chopped nuts! Top with the second toasted slice, cut, and serve!
Use your favorite banana bread recipe, or use mine. But beware: this recipe just may replace the family recipe you love!
- 5 ripe bananas
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 2 eggs
- 1 1/4 cup flour (I like half wheat and half All-Purpose)
- 1/2 cup bran
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 1/2 teaspoon nutmeg
- Dash of cinnamon
- 1/4 cup sliced almonds
- 1 tablespoon turbinado sugar
In a microwave safe dish, heat bananas for 1 to 2 minute to release the liquid. (If there is a lot of liquid, you can strain it into a saucepan and reduce, then add back in.) Mash bananas and put in large bowl. Add vanilla, melted butter, and eggs and mix well. Add the rest of the ingredients except almonds and turbinado sugar. Pour into a well-greased bread pan, and top with turbinado sugar and sliced almonds. Bake at 350 degrees for 50 minutes to an hour, rotating halfway. Let cool.
Tip: Frozen bananas work for most recipes, so when that sad brown banana isn’t being chosen for breakfast anymore, peel it and freeze it in a container. Once you have five, you’re set to defrost them and follow the recipe as directed.
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