When I saw this recipe, I was skeptical. Does the world really need yet another version of banana bread? Maybe not, but after I tried this one, I’m leaning towards yes.

Larry and I aren’t big peanut butter fans (I don’t like peanuts in general). This is a pretty standard banana bread, but with the addition of peanut butter and chocolate chunks, it’s transformed into an additive sweet treat.

I used crunchy peanut butter and liked the texture of the bread. If you really like crunch, you could add in more chopped peanuts. If not, go with creamy peanut butter. I had some issues with the texture in the middle – that all too common crater down the center of the bread that never seems to get enough time in the oven. Next time, I’ll bake it a bit longer until I’m sure the middle has fully baked.

The bread would also be great with almond butter, or really, any other nut butter (I’ve got some hazelnut butter in the fridge). I’m curious to see how it turns out with a natural nut butter, since I used Skippy Super Chunk. Don’t judge. I firmly believe it’s the very best peanut butter for baking, sugar and stabilizers and all.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Crunchy Peanut Butter Banana Bread (Baked Elements, p. 25)