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Peanut Butter Crumb Topped Banana Bread

Bread, Breakfast, ,

It’s almost time for school to start, and I have a great recipe for quick breakfasts or lunchbox treats. Peanut Butter Crumb Topped Banana Bread is a perfect mix of peanutty crumb topping and sweet banana bread.

I have been seeing so many variations on banana bread lately – crumb topped (cinnamon, graham cracker, cookie butter, and more), stuffed with cream cheese, filled with chocolate chips, or swirled with peanut butter. They all sound so good. But then I saw a recipe for peanut butter crumb-topped brownies, and I decided that the two had to meet.

Although I love walnuts or pecans in banana bread, I left them out this time. You could absolutely add them back in – or use chopped peanuts for an extra peanut bite. Chocolate chips, peanut butter chips, even butterscotch or caramel chips would be a welcome addition. You can also substitute the nut or seed butter of your choice in the crumb topping as well.

Did I mention this recipe makes two loaves? That’s right – one for right now (I ate half a loaf warm from the oven so be warned!), and one for the freezer for those hectic weekdays. I love eating a slice bread of this for breakfast, but it makes a great snack as well. Pack it in a lunchbox or serve a slice after school. This is going to become your favorite banana bread!

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 Peanut Butter Crumb Topped Banana Bread
Servings
loaves
Ingredients
Peanut Butter Crumb Topping
Banana Bread
Servings
loaves
Ingredients
Peanut Butter Crumb Topping
Banana Bread
Instructions
Peanut Butter Crumb Topping
  1. Melt peanut butter and butter together.
  2. Stir in remaining ingredients and set aside.
Banana Bread
  1. Combine butter and slightly chopped, or broken, bananas in a microwave safe bowl or large saucepan. Heat over low heat, or 30 seconds at a time in the microwave. Stir and mash with a large spoon or potato masher until butter is melted and bananas are soft and mashed.
  2. Remove from heat. Stir in sugar and salt. Add eggs, milk, and vanilla and mix well.
  3. Stir in flour and baking powder just until combined.
  4. Gently stir in any mix-ins, if using.
  5. Divide evenly between two greased 9"x5" loaf pans.
  6. Divide peanut butter mixture in half, and crumble evenly over batter in pans.
  7. Bake at 350-degrees F for 40-45 minutes, or until toothpick inserted in the middle comes out clean
  8. Cool 10 minutes before turning out of pan onto cooling rack to cool completely.
  9. To freeze, wrap well in plastic wrap and foil, and place in a zip-top freezer. Freeze for up to a month.
Recipe Notes
  • Add chopped peanuts to up the peanut butter flavor.
  • Use pecans or walnuts for a more traditional banana bread.
  • Use any flavor chips - chocolate, peanut butter, butterscotch, caramel, etc.
  • Substitute any nut or seed butter for the peanut butter in the crumb topping.
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No Bake Corn Flake Cookies

Cookies, ,

Oh my goodness you guys, it has been a loooong summer already. Things have been super crazy around here, which is why I haven’t been posting much. But I think things are calming down, so I am hoping to get back to a semi-regular schedule here on the blog.

Also, it has been super hot here the last few weeks, and it looks like it is going to continue for a while. Are you dealing with this extreme heat as well? If you are, and even if you aren’t, you’ll love the next few recipes I’ve got planned for you, since they are all no bake! This first one couldn’t be easier. It is only four ingredients, and you probably have most of them in your pantry now. You only need chocolate chips, butterscotch chips, peanut butter, and corn flakes.

But as always around here, there are lots of ways you can customize it. The original recipe, which my family has made for years, uses marshmallows in place of the corn flakes and presses in into a 9″x13″ pan. My college roommate once made something similar with corn flakes. Since I am not a fan of marshmallows (that original dessert is just about the only way I eat them), I loved that twist on the bars. You can use either marshmallows or unsweetened cereal, or a combination of both. If you don’t like corn flakes, I would try something like Chex cereal, or even Rice Krispies. You want something that isn’t too dense. You could also stir in some nuts or even dried fruit if that’s your thing.

These cookies are simple and quick to put together, and they won’t heat up your kitchen. They aren’t fancy, but they are delicious. I hope you try them, because I know you will love them!

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 No Bake Corn Flake Cookies
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Melt chocolate chips, butterscotch chips, and peanut butter in a large bowl in the microwave, or a large pot on the stove top on medium-low.
  2. Stir in corn flakes, gently, until completely coated.
  3. Scoop with a large ice cream scoop onto parchment lined baking sheets and refrigerate until firm, about 15 minutes.
  4. Store at room temperate, for softer and slightly sticky cookies, or in the refrigerator for firmer (and less messy) cookies.
Recipe Notes
  • For bars, press into a greased 9"x13" pan. Refrigerate until firm before cutting.
  • Use 2 (10 oz) packages of mini marshmallows in place of the corn flakes.
  • Use a combination of marshmallows and corn flakes.
  • Use any other cereal of your choice - preferably an airy cereal like Chex or Rice Krispies.
  • Substitute 1 cup of cereal (or marshmallows) with 1 to 2 cups of nuts or dried fruit.
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