Peanut Butter Banana Bread

Ingredients

• 2 cups flour
• 1 tsp. baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening
• 1 cup sugar
• 1 cup Smooth Operator peanut butter
• 1 1/2 cups mashed very ripe bananas (about 3)
• 2 large eggs
• Vanilla ice cream or Marshmallow Fluff (for serving)

Directions

1. Preheat the oven to 350 degrees fahrenheit. Butter and flour the bottom and sides of a 9-inch loaf pan. Cut a piece of parchment paper or brown paper bag to fit the bottom of the loaf pan.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt and set aside.
3. In a separate large bowl, use an electric mixer to cream together the shortening and sugar. Add the peanut butter, bananas, and the eggs, one at a time, and continue mixing until well incorporated. Fold in the flour mixture and pour the batter into the prepared loaf pan.
4. Bake for 60 to 70 minutes, or until the top is golden brown and splits in the middle. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of Marshmallow Fluff.

Source: Personal Library: The Peanut Butter & Co. Cookbook, Quirk Books, 2005.

I made this because we had two ripe bananas in the house. My mother had the same idea too to make banana bread, but I wanted my recipe with peanut butter because I love peanut butter. I substituted apple sauce for the vegetable shortening because we usually do not keep lard in the house. Only had two bananas so only had 1 cup.

It was good, but it was a little dry. My Mom's recipe is moister.