Sunday, November 24, 2013

Peanut Butter Cup Banana Bread

I made this recipe yesterday for a gathering of some friends. Scott said this was the first bread that he didn't feel the need to put butter on! It is definitely sweet,  so good at the same time.

The recipe originally called for peanut butter instead of hazelnut spread (i.e. Nutella), so you could definitely switch it back if thats what you have on hand. I just had the hazelnut spread and didn't know what else I would make with it.

This also took me a very long time to cook in the oven. I'm not sure if it's my oven or if I filled the bread pan too full (very good possibility). So, it's a minimum of an hour recipe!

Peanut Butter Cup Banana Bread-adapted from The Daily Smash
Total Time 1 hour 45 minutes
Serves 12

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 very ripe bananas, mashed
  • 1/2 cup hazelnut spread
  • 1/4 cup canola oil
  • 1 egg
  • 8 ounces peanut butter cups
Preheat oven to 350 degrees. In a medium bowl, whisk together sugars, flour, baking soda, baking powder and salt. In a large bowl, combine bananas, hazelnut spread, oil and egg. Slowly, mix dry ingredients with wet ingredients just until combined.

Place peanut butter cups in a food processor, and pulse, just until chopped up. Fold into batter mixture. Spoon mixture into a greased bread pan. Bake for about an hour, or until a toothpick inserted in the center comes out clean. Let sit in pan for at least 10 minutes before cutting.
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