Peanut Butter Banana Bread  (Thanks Dana!)



2-1/2 cups flour

1 cup sugar or Splenda

3-1/2 teaspoons baking powder

1 teaspoon salt (sea salt)

1 cup mashed ripe bananas (about 2 medium)

¾ cups crunchy peanut butter (I used Skippy)

¾ cups milk

1 large egg

¼ cup Crisco oil

1 teaspoon vanilla



Preheat oven to 350 degrees.  Grease (or use Pam) a 9x5x3 inch loaf pan.


Combine flour, sugar, baking powder and salt in a large bowl.  Add banana, peanut butter, milk, oil, egg, and vanilla.  Beat at medium speed with hand mixer until well blended.


Bake for 60-65 minutes or until a toothpick comes out clean.  You may need to cover pan loosely with foil after 45 minutes to prevent over-browning.  If you use mini loaf pans bake for 40 minutes or so.


Cool in pan 10 minutes and then remove to cooling rack.