Peanut Butter Banana Skillet Bread

We all know what to do with those leftover, over-ripe bananas, right? They're just begging to be made into banana bread for breakfast or an afternoon snack. And since bananas go so well with a dollop of peanut butter, I figured I'd just bake some into the bread. And then pour some more over the top. Because there is no such thing as too much peanut butter.

You can absolutely bake this in a standard loaf pan but I thought it would be fun to make it in a skillet this time, the way I make corn bread. The final taste was exactly the same although the skillet did give me more surface area to pour peanut butter glaze on so I'm officially declaring that skillet baking is the way to go. You can skip the sliced banana on top if you like although I did enjoy the flavor of the banana chunk with peanut butter on it. So you know what to do the next time you have over-ripe bananas. Or just go ahead and "forget" about some bananas for a few days and then announce that you guess you now have to make banana bread. I won't tell. Enjoy!

Yield: 8 ServingsAuthor: Anita Schecter

Peanut Butter Banana Skillet Bread

prep time: 20 minscook time: 35 minstotal time: 55 mins

Recipe for banana bread flavored with peanut butter and topped with a peanut butter glaze.

ingredients:

• Bread:
• 1 Stick (8 tablespoons) unsalted butter, at room temperature
• 1 Cup sugar
• 1/2 Cup peanut butter
• 1 Egg
• 1 Teaspoon vanilla
• 4 Ripe bananas
• 2 Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 1/2 Teaspoon cinnamon
• Peanut Butter Glaze:
• 1/2 Cup powdered sugar
• 1/4 Cup peanut butter
• 3 Tablespoons milk
• Pinch of sea salt

instructions:

1. Pre-heat the oven to 350 degrees and lightly butter a 12" cast iron skillet.
2. Using a stand or hand mixer, cream together the butter and sugar. Beat in the egg, then the peanut butter, vanilla and 3 of the bananas.
3. In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients into the wet and stir until combined.
4. Pour the batter into the skillet. Slice the 4th banana, lengthwise and place on top of the batter. Bake for approximately 35 minutes or until a toothpick, inserted into the center, comes out clean. If the sides of the bread are browning too quickly, cover loosely with aluminum foil until the center is fully baked.
5. To make the glaze, whisk together the powdered sugar, milk, peanut butter and salt until smooth. Pour over the cooled bread.

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