My husband has a banana almost every morning for breakfast. Have you ever noticed how hard it is to get bananas that are at the right stage of ripening? They always seem to be too green or too ripe. Either way we seem to have some leftover at the end of the week that are too ripe for our tastes.
My fallback recipe for leftover bananas is Mrs. Flint's Banana Bread. While this is the best banana bread I've ever eaten, I am in the mood for something different. I love peanut butter and bananas, I can take a spoon, a jar of peanut butter and a banana and ENJOY!! I searched and found a recipe on All Recipes for Peanut Butter Banana Bread. After reading the reviews, I decided to make some changes and make muffins instead of bread.
Peanut Butter Banana Muffins
Adapted from All Recipes
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup peanut butter
2 bananas, mashed
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
Preheat oven to 325 degrees F . Line 12 muffin tins with paper muffin cups..
In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fill muffin cups 3/4 full.
Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Remove to a wire rack to cool.
My notes on this recipe: I would like even a little more peanut butter flavor in these muffins, I would increase the peanut butter to 3/4 cup. Keep a close eye on the baking time, at 20 minutes they are done and any time over 2o minutes would cause them to be dry.