I’m not going to lie, this recipe requires a few bowls. But if you can get past that, it’s pretty easy. It combines the made-for-each other flavors of banana and peanut butter (and chocolate, if you choose). It also offers a variety of textures: crunchy topping and soft moist cake. All-in-all it’s a winner and worth the mess (especially if you have a dishwasher) .
* 1 c. all-purpose flour
*3/4 tsp. baking soda
*1 c. sugar
*1/3 c. canola oil
*1/3 c. buttermilk or coconut milk (if you want to make it dairy free)
*1 tsp. vanilla
*1/2 c. semi sweet chocolate chips (optional)
*3 ripe mashed bananas
Peanut Butter Crumble
*1 c. oats
*1/2 c. flour
*3/4 c. peanut butter
*1 tbsp. butter or margarine
*2 tbsp. brown sugar
1. Heat oven to 350F. Grease a 9″ x 5″ loaf pan and set aside.
2. In a large bowl whisk together flour, baking soda, and salt, set aside.
3. Mix together sugar, oil, buttermilk or coconut milk, vanilla, and eggs in a medium bowl until smooth
4.Pour wet mixture over dry ingredients, and mix until just combined. Add mashed bananas and choc. chips if using and mix in gently until incorporated. Pour batter into prepared loaf pan.
To make the PB crumble:
5. In a small bowl combine oats, flour, and sugar. Microwave peanut butter and butter or margarine on high for about 30 seconds. Mix until smooth. Mix peanut butter into the oat mixture until large crumbles form. Sprinkle crumbles over top of banana bread . Place in oven and bake for 60-65 minutes, or until a toothpick inserted in the middle of loaf comes out clean. Try to resist breaking off pieces of the pb crumble as it cools for 30 minutes.