Does anyone else feel like this weekend, or time in general, is just breezing on by?! I can’t believe next weekend is Easter Sunday! However, I am excited! I have started putting together my meal plan, I’m mixing things up this year, a little tradition with a little bit of new! I also excited that my kids school break is this week! Yay for a week of letting routine slide! My daughter and I plan on doing a lot of baking and cooking, we are stocked up on our supplies! We kicked it off tonight with a little something, we made a peanut butter crumb banana bread. I used my traditional banana bread recipe and then added on to it and created a crumb topping. It turned out pretty darn good for a first! Now, to work on my photos….it was much tastier than the photos show, but you get the idea!

Ingredients (bread)

1 cup of sugar

1/2 cup of Crisco shortening

2 eggs

4 bananas

2 cups all purpose flour

1 tsp baking soda

1/2 cup creamy peanut butter

1 tsp vanilla extract

dash of salt

1/2 cup P.B. chips

Ingredients for crumb topping

4 tbsp melted butter

1/2 cup packed brown sugar

1/2 cup peanut butter chips

In a large mixing bowl mix sugar and Crisco. Add eggs, baking soda, peanut butter , salt and vanilla. Beat. Add bananas and flour and beat until creamy. Stir in the peanut butter chips then pour into a greased loaf pan. Now make the crumb topping. Melt the butter in a bowl. In a medium size mixing bowl mix brown sugar and peanut butter chips then mix in butter. Place topping on top of bread in loaf pan. Bake at 350 degrees for about an hour and 10 minutes or until utensil inserted comes out clean.

I love peanut butter and banana together so this was a tasty treat:-) Enjoy!