The "I Went Home" Tradition

Yes...I bring you MORE banana bread. There were frozen bananas awaiting me this weekend. I waited until the last day I was there to make the bread because I wanted to find a new recipe. I tried to find one for peanut butter banana bread and then changed my mind. I found a recipe from Bell's Best II and was going to use it. Then I returned to my original thought and decided I would modify the recipe to make it peanut butter banana bread. Well, I guess I ended up changing it a pretty good big because of a brain mistake. When I measured the peanut butter, in a 1/4 cup measure, I over-filled it and thought "that's probably around 1/3 of a cup. SO, from then on out, still using the 1/4 cup measure, I thought I was using a 1/3 cup measure. When you use it multiple times for one ingredient, that changes the total measures a bit! No worries, the mistake was perfect! I also decided to try baking this on convection, which I don't really like all that much. Overall, I don't think it changed much...I still baked it for 50 minutes (after checking the bread at 35 minutes and finding it under-done). However, it was perfectly baked. I asked Mama if SHE could tell it had peanut butter in it and she couldn't. I vaguely tasted it, but I think that is becuase I KNEW it was there. If nothing else, it gave a great texture. Because both peanut butter and bananas are healthly for you, this is my entry to Sweetnick's ARF Tuesday. Check out her site for more great recipes. Peanut Butter Banana Bread

1/3 peanut butter

1/4 cup canola oil

1/2 cup sugar

1 egg

1 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

3 bananas, mashed

Preheat oven to 350 degrees F. Mash banana ina bowl. Add other ingredients and stir together. Pour into greased bread pan. Bake for 50-60 minutes. Remove and allow to cool.