I still have quite a problem with my bananas turning dark brown or black before I can use them all. I don't buy them for any other reason than to make smoothies, but somehow they always get the best of me. I'm super picky about eating a banana as is (it has to be fairly unripe and slightly green, not too sweet or mushy), so I feel like it is always a race against the banana.
A few weeks ago, there wasn't any chance that I would use the bananas before they were ready to be transformed into a baked good. I've made just about every variation of banana bread there is ( I think I have made every Cooking Light version), as well as cakes, muffins, etc., so when I saw this recipe on Pinterest, I immediately decided it would be the perfect way to use my bananas. I knew I could send it to work with my husband, so there were not any worries about it being eaten.
I never, ever use more that a 1-2 Tablespoons of oil when I make quick breads or muffins. I discovered that low-fat buttermilk can be a wonderful substitute that has less calories, less fat, but still makes things moist and delicious. I always use this method and I have never had any problem.
I did cut a slice of this bread for my kids to try and I had a small bite. It was pretty good. It could never dethrone my favorite banana bread recipe, but it was a fun twist. And, my husband brought home an empty plate, so I know that it was enjoyed by quite a few people.
Here is the recipe for Reese's Peanut Butter Banana Bread
* I used low-fat buttermilk in place of most of the oil, all but 1 Tablespoon
* The mini Reese's stuck to the bottom of the pan a little bit, so I had to get creative and make a glaze to cover some of the holes and spots I had to patch up.