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This flavorful bread can be baked ahead of time. Cool completely, then wrap tightly and store at room temperature. Or, freeze up to 1 month before serving.
Prepare using creamy peanut butter.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I had everything I needed already at home to make this sweet treat. It is delicious but I won't make it again as printed. It is very crumbly yet yummy. I will use my grandmother's banana bread recipe and add this PB Streusel. You can't b******* recipe-I've added walnuts, mini chocolate chips, and craisins-it's still the best. Adding the PB Streusel will take it over the top and it won't crumble once sliced. Oh yes...I added the mini chocolate chips to the dry cake mix and pudding mix. Combined them well and the chips did not sink to the bottom of the bread-just a fyi for others.
I like to make recipes "from scratch", aka not with a cake mix, while I can appreciate the need for items with a quick prep time, is there a version of this cake without the cake mix? I would like to try this, it sounds yummy.
Good and easy, freezes well and keeps a long time. I mixed some of the choc chips with the cake mix and they didn't sink to the bottom. I've made this twice as gifts and everyone loves it. The streusel on top was so easy to make and didn't melt into the bread. I might use this streusel on other things as well. Might try almond butter instead of peanut butter.