Peanut butter banana bread
We’ve all got a bunch of overripe bananas hidden away in the freezer, just waiting to be made into a delicious loaf of banana bread. The problem is going through all that trouble, for the same old recipe is less appealing over time, which is why you’re probably due to a snack overhaul that will appease the senses, something that this recipe is perfectly suited to do. Peanut butter banana bread is a twist on an old favourite, and if you’ve got a sweet tooth, chances are pretty good you’ll find this one way more addictive.
Is there a big difference between this recipe and regular banana bread?
Regular banana bread is soft, dense, and delicious but it’s consistent throughout, and normally when it’s the cannabis-infused variety, the herb is mixed right into the batter which infused every crumb, something that can significantly alter the flavour, and not always for the better. Peanut butter banana bread, on the other hand, mixes cannabinoids into a sweet, rich filling that lines the inside of each piece and that reduces any overpowering green taste.
Peanut butter banana bread recipe
This peanut butter banana bread is full of sugar and sweetness, and it’s so easy to make which is why it’s perfect for bakers with any level of experience in the kitchen. It’s also really simple to make it into banana bread muffins for individual serving portions that are a little bit easier to keep track of. Whether you’re looking for a treat that will give you a good boost of sweetness, or a recipe that makes an old-fashioned favourite into the cannabis-infused variety, this is it.
Preparation time: 20 minutes
Cooking time: 60 minutes
- 3 large ripe bananas (fresh or defrosted)
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ cup smooth peanut butter
- ¼ cup icing sugar
- ½ cup mayonnaise
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons cannabutter
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ½ teaspoon Himalayan salt
- Loaf pan
- Large mixing bowl
- Medium mixing bowls
Preheat the oven to 350°F.
Grease a loaf pan and set it aside for now.
Add the egg, granulated sugar, brown sugar, mayonnaise, vanilla and bananas to a large mixing bowl, and then blend them together until smooth.
Combine the flour, baking powder and salt in a medium bowl and then slowly fold the dry mixture into the wet ingredients.
Pour half of the banana bread batter into the prepared loaf pan.
In a clean bowl cream the icing sugar, peanut butter and cannabutter together until the mixture reaches a smooth, lump-free consistency.
Spoon the peanut butter mixture into the middle of the loaf pan, taking care to stay away from the edges, and smooth it out before topping it off with a final layer of banana bread batter.
Tap the pan on the countertop until the batter has a nice flat, smooth surface and then pop the whole thing in the oven to bake for 1 hour.
Cook the bread on a wire rack for 30 minutes before slicing and serving.
Serve this banana bread fresh or store it in the fridge for up to 3 days or the freezer for up to 3 months' worth of shelf life.