Baking Peanut Butter Banana Bread

I don’t do a lot of baking. For one thing, my wife is a killer baker, so I don’t feel the need, but I’m also not that big on sweets. Never have been. But, we had a trio of rotting bananas sitting in our fruit bowl and I figured I’d give banana bread whirl. I don’t believe I’d ever cooked it before, but I know it’s a pretty basic baking thing, so I said I’d try. My wife suggested using a recipe she had for peanut butter banana bread. I have no idea where this recipe came from, it’s just printed out in her cooking binder, but it was pretty simple and I got to work.

First I greased the loaf pan with Crisco, set the oven to 325, got my 1/2 cup of butter softening and started measuring things. I got a cup of sugar, 3/4 cup of peanut butter, 1 3/4 cup of all purpose and 1 teaspoon of baking soda (combining those last two in one bowl). After smashing up the bananas, I broke out the mixer and mixed the butter and sugar–which is apparently called “creaming”–then added a pair of eggs, beat that, then mixed in the peanut butter, bananas, flour and baking soda until it was all mixed together.

That went into the greased loaf pan which went into the oven for 70 minutes and we had some tasty bread. I was worried that it hadn’t cooked long enough because the center was kind of mushy, but it turns out that I like banana bread with some mushiness in the middle. Overall, this was really simple and I like how baking is more of a science with exact measurements and the like. You don’t have to think as much when making simple things like this, which was perfect at the time.

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