This is another recipe from the old recipe box… who knows how long I’ve had it for sure? I do know it is a great way to use up any old bananas that might be hanging around your kitchen.
This also works great for the freezer. Just allow the bread to cool completely before wrapping in plastic wrap and placing it in the freezer.
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This recipe was adapted from a recipe that we found in the United States Cookbook under the state of Georgia. The original recipe was called ‘Peanutty Peanut Butter and Banana Bread’ and was baked in a loaf pan for 1 hour and 10 minutes at 350. Our recipe has some variations to the original ingredients but would probably be just as good baked in a loaf pan as well and would probably be even better with a sprinkle of chocolate chips added to the batter. Continue reading “Peanut Butter Banana Muffins”
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