This giveaway is CLOSED!!! Congratulations to Barb on winning 🙂
A few years ago, I could take or leave peanut butter. I’d eat a peanut butter cookie or peanut butter and jelly crackers on occasion, but I could live without it. Lately, however, all I think about is peanut butter. I crave it like crazy. There are fancy Momofuku peanut butter cookies, flourless peanut butter cookies, puppy chow, easy to make fudge, Good Morning Sunshine Bars. And sometimes I stir it into oatmeal or smear it on a banana. My food life kind of revolves around peanut butter!
When I’m at the grocery store, I’ve been buying all different kinds. Different brands, creamy, crunchy, natural, flavored, and of course, lots of peanuts to make my own. I can’t put enough jars in my cart. A few months ago, I saw Peanut Butter & Co. peanut butter in the store and had to try it since I’ve heard so much about it. It did not disappoint. Their Smooth Operator creamy peanut butter is probably my favorite store bought peanut butter. It’s super creamy, soft, and spreadable, but doesn’t separate like some peanut butters. It’s also not loaded with not so yummy ingredients, which gives it a sweet peanut flavor that really just makes me happy.
When I contacted Peanut Butter & Co. and they offered to allow me to try two of their peanut butters and give them away to one of you, my readers, I jumped at the chance. There were a few hard decisions, though. First I had to decide which of their flavors I wanted to try, then what I was going to make. Decisions, decisions.
I settled on Crunch Time crunchy peanut butter and The Bee’s Knees peanut butter with a bit of honey. They also were fantastic, the smell alone enough to make me grab a spoon and dig in! And I chose to make Peanut Butter Honey Banana Bread. It took a couple of tries to perfect, but now this is without a doubt the best banana bread I’ve ever had! I couldn’t stop popping pieces in my mouth as I was cutting it to share with Dad’s colleagues. It is so moist and soft with tons of banana flavor enhanced by peanut butter. I also made a glaze that is so peanut butter-y and delicious. The glaze takes the bread over the top, but is totally not necessary, as the bread alone is simply delightful.
I know you want to make this bread and try some Peanut Butter & Co. peanut butter, so to enter to win one jar of Crunch Time and one jar of The Bee’s Knees, answer the question: What is your favorite way to eat peanut butter?
To earn additional entries:
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IMPORTANT: This giveaway is open to US residents only.
The giveaway ends Monday, July 22, 2013 at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
Disclaimer: I was provided with samples and the giveaway by Peanut Butter & Co., but all opinions, as always, are mine.
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
4 ripe bananas, mashed
½ cup granulated sugar
¼ cup packed light brown sugar
¼ cup honey
¾ cup Peanut Butter & Co. Crunch Time
1/3 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla extract
1/3 cup Peanut Butter & Co. The Bee’s Knees
1 tablespoon honey
¼ cup almond milk (regular milk will work too)
Make the bread. Preheat oven to 350 degrees F. Oil a loaf pan and line the bottom with parchment.
In a medium bowl, stir together flour, baking soda, and salt. In a large bowl, stir together bananas, sugars, honey, peanut butter, oil, eggs, and vanilla. Mix in flour mixture until just combined. Pour batter into prepared pan and bake 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center of the bread comes out with only a few moist crumbs, rotating halfway through. If at any time the bread begins to get too brown, tent it with foil. I recommend considering tenting after 30 minutes. Allow bread to cool about 10 minutes in pan, before removing from the pan and placing on a cooling rack to cool completely.
When ready to serve, make the glaze. Place peanut butter, honey, and almond milk in a microwave safe bowl. Microwave for 30 seconds, then stir to combine ingredients. If the glaze is too thick, add some more milk and microwave again. Pour over the bread, slice, and serve. Bread may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 20 minutes. Larger pieces will take longer.