Banana Bread - Two Ways

So, here's the dilemma I always face when making banana bread.  Walnuts, or no walnuts.  I'm not a huge walnut fan; my husband loves them.  It's not that I don't like them at all, I like them plain but I'm not a huge fan of them in baked goods or candy.  Strange, I know.  So, when making banana bread at the hubbies request this last time I decided to double the recipe, put walnuts in his loaf and peanut butter chips in mine. It worked, we were both happy.

I used a recipe that I found here and substituted 1/2 cup walnuts in one, and 1/2 cup peanut butter chips in the other.

To make them more easily identifiable I put whole walnuts on the top of my hubbies.

Nothing on top of mine. Although, about half way through the loaf I decided to step up the peanut butter factor by adding some of this. It's good.  Really really good.

What you'll need for 1 loaf:

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts OR peanut butter chips
2 medium bananas, sliced

1.Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.


2.In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

3.Bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.