I know I’ve mentioned before that Teno is a class-A banana waster. Sometimes he’ll eat an entire bunch in two days and sometimes the whole bunch will rot. Tony likes bananas but he’s been on an apple bender lately and I find the texture of bananas repulsive so I won’t eat them. So this week end we had four bananas turning black on the kitchen counter, I tweaked a favorite banana bread recipe to add some peanut butter and there you have it- peanut butter banana bread. We ate it too fast to do anything creative with it- but there’s a diner here called Salt & Pepper that makes awesome banana bread French toast and this would make for extra fat ass banana bread French toast.
You will need:
- 1 & 3/4 cups flour*
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup shortening (Earth Balance, non-hydrogenated)
- 3/4 cup peanut butter, crunchy or smooth
- 2/3 cup granulated sugar
- 2 Tbs flax seed mixed with 1/3 cup warm water (aka flax egg)
- 1 cup mashed bananas
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips
*I used whole wheat flour, but all purpose will work as well.
In a small bowl, sift together flour, baking powder, soda, and salt. In a medium bowl, cream shortening and peanut butter, then beat in sugar, vanilla and flax mixture. Alternately add dry ingredients and bananas, stirring with a wooden spoon. Pour batter into well-greased and floured loaf pan and bake at 350° for 1 hour**.
**Or less, keep an eye on it.
So yeah, slice it up and use it as the bread for French toast or drizzle maple syrup over it and eat it straight up. (It would be extra Elvisy with veggie bacon.)
Like this recipe? Check out my Banana Bread French Toast Cupcakes!
I love the idea of banana bread french toast! I am a banana-hater, my kids and husband reject them the minute they develop their first black spot, so banana bread is an accidental favourite in our household – I’ll definitely give this variation a go!
I won’t eat bananas plain either. Definite consistency issue. But I’ll eat banana flavored anything in a heartbeat. This looks yum
i just happen to have a couple of mooshy bananas on the counter. i made banana/walnut sour cream pancakes last night. and i’ve got peanut butter. excellent.
I have had carrot cake french toast but never banana bread french toast – and bananas are more my speed.
I’m headed to the beach this weekend and I will be making this for the nice folks who are putting me up!
I can’t wait!
I love PB and banana sandwiches. I’ll have to give this a try.
Almost vegan! I might have to make this, sans eggs.
Maybe if you were feeling crazy and wanted bacon, you could bake (oin my case fake bacon) bits right into the bread before proceeding to french toast? Just a thought.
Sounds delish though.
That sounds awesome!
oh i love to eat bananas raw. i also love foods and recipes with banana in it. they taste very very good
Think I can sub apple sauce for the shortening? I’d like to TRY and make it a little healthier… thoughts?
Applesauce might work, although it tends to make baked goods chewy. I use non-hydrogenated shortening by Earth Balance.
Hi, Natalie! Yesterday was my second attempt at this recipe… I wanted to be able to compare the “full throttle” with the “lite” and have to say that both are delicious. I subbed the white flour for the whole wheat and subbed apple sauce for shortening. I think the flour impacted the texture & flavor more than the apple sauce. I also subbed in dark chocolate chips. I calculated the calories to under 300 for 1/12th the loaf… very, very good! 🙂