Prep Time
15 minBake Time
50-60 minYield
1 loafRating
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Loading...| 2 1/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 4 tsp. baking powder | |
| 1/2 tsp. salt | |
| 3/4 cup smooth peanut butter | |
| 1/2 cup sugar | |
| 1 tsp. vanilla | |
| 2 bananas, mashed | |
| 1 3/4 cups milk | |
| 1/4 cup peanuts, chopped (optional) |
Peanut butter & banana--a perfect combination!
| 1. | Preheat oven to 350⁰F (180⁰C). Prepare a 9″ x 5″ loaf pan. |
| 2. | Blend together flour, baking powder and salt. |
| 3. | In a large bowl, mid peanut butter, sugar, vanilla and bananas until well combined. Gradually add milk, beating until well blended. |
| 4. | Add flour mixture to liquid ingredients, beating until mixture is smooth. Fold in peanuts. |
| 5. | Pour into loaf pan and bake about 50-60 minutes, or until cake tester inserted in centre comes out clean. |
| 6. | Let cool in pan 10 minutes. Remove from pan; cool completely on wire rack. |
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