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I would like to welcome Karly, from Buns in my Oven to the blog today!  It’s seriously so exciting to have her here today because, well, I’ve been in awe of her for a very long time. She makes things like Peanut Butter Bars, Chocolate Peanut Butter Buckeye Cake, and now, this Hot Fudge Fluffernutter Banana Bread. See a theme? We both heart peanut butter!

Welcome Karly!

slice of banana bread on yellow plate smeared with peanut butter

Hi there. I’m Karly from Buns In My Oven and I should warn you that I always get a serious case of stage fright when I guest post.

Y’all are staring at me and expecting me to make you laugh or drool or probably both, and guys, the pressure. It’s too much!

But, then I did what everyone always says to do and I pictured all of you in your underwear. It wasn’t a pretty sight, I’m sorry to say.

Then I rinsed my eyeballs out with soap and grabbed a container of hot fudge. I’m totes addicted to that stuff, man. I very rarely use it on actual ice cream, but you better believe it’s a regular around this house. I swirl it in brownies, drop some into peanut butter bars, and here I’m adding it to this ridiculous banana bread.

Did I mention the peanut butter and marshmallow fluff lurking in this recipe? It’s like my favorite childhood sandwicher (the fluffernutter, of course) wrapped in banana bread and swirled with hot fudge.

Maybe some people take their favorite banana bread recipe and start doctoring it up with applesauce instead of oil and whole wheat flour instead of white, but I’m sorta the opposite. I start adding every single calorie I can find in my cabinets to the bread. Then I devour the entire loaf and don’t even feel an ounce of guilt. You should probably be like me. It’s kinda fun.

Ingredients:

1 cup mashed bananas
2 eggs, beaten
1/2 cup vegetable oil
1/3 cup buttermilk
1/2 cup peanut butter
1 1/4 cups white sugar
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup hot fudge sauce, warmed
1/2 cup marshmallow fluff, warmed

Directions:

  1. Preheat oven to 325 degrees. Spray a 9×5 loaf pan with cooking spray.
  2. Beat together the banana, eggs, oil, buttermilk, and peanut butter.
  3. Stir together the sugar, flour, salt, and baking soda. Add to the banana mixture and stir until just combined.
  4. Pour half of the mixture into the prepared loaf pan. Pour half of the hot fudge and fluff evenly over the banana mixture and swirl with a knife.
  5. Pour the remaining banana mixture in the pan and top with the remaining hot fudge and fluff. Swirl with a knife.
  6. Bake for 1 hour and 15 minutes or until a cake tester comes out clean.

OMG YUM! {That’s me, Dorothy, saying that!}

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And now I’m off to try and make it to magic morning entry at Disneyland. You know that starts at 7am in summer, right? OMG. #helpme

Thanks for reading!

Click here for easy ways to use overripe BANANAS



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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54 Comments

  1. Yes I used a 9×5 loaf and put it on a cookie sheet. It was yummy, will try again but use tube pan and make as a cake.

    Reply

  2. Are you sure about the pan size? Its in the oven but it has overflowed….The pan was full before it even went in the oven and I knew it was too much but put it in anyways. Hopefully the part that stayed in the pan will be yummy.

    Reply

    1. I’m so sorry! Did you use a 9×5 loaf pan? Let me check with Karly (the recipe author) and see what she says! 🙂

      Reply