The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.
- M. F. K. Fisher
I buy bananas for the sole purpose of making banana bread. We usually both eat one banana out of a bunch, and then they sit on the counter waiting for their time. I think banana bread is just a way for the banana to extend its usefulness to society, and I respect that.
This recipe is adapted from The Joy of Cooking - the best part is the addition of peanut butter. I love peanut butter and banana sandwiches, so it seemed a natural fit to me. It creates a very tender cake, with a hint of salty peanut taste to counteract the sweetness.
Peanut Butter Banana Bread
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon-sugar blend
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 cup brown sugar
3-4 ripe bananas
1 1/2 cups creamy peanut butter
5 tbsp. vegetable oil
- Preheat oven to 375. In a large bowl, combine the first 6 ingredients.
- In a separate bowl, combine the last 5 ingredients, ensuring bananas are mashed well.
- Add wet mixture to dry mixture and mix well, until just moistened. Pour into greased muffin cups or loaf pan (I use mini loaf pans) and bake until a toothpick inserted into the bread comes out clean, about 18-22 minutes (this will depend on whether you're using muffin tin or loaf pan).
* On another note, I'm heading to Mississippi today to attend a funeral - and while it's a sad occasion, I have a touch of guilty excitement at seeing my grandmother and enjoying some true Southern cooking.
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