Sunday, February 23, 2014

PB&J Banana Bread

Today is National Banana Bread Day. If you know me, I like to add bananas to just about any type of bread I bake. The riper, the better. Banana bread is my go to quick bread (in fact, I am eating banana bread muffins right now). Spread with peanut butter and jelly, banana bread turns simply decadent. Tonight's banana bread recipe is even better. The peanut butter and jelly are already swirled in the bread.

pb&j banana bread (3)

It's a match made in heaven. (Or more like a three way love triangle that actually works.)

pb&j banana bread (4)
PB&J Banana Bread
makes 2 mini loaves
1 cup peanut flour
1 cup quick oats
½ tsp salt
½ cup sugar
2 eggs
1 tbsp apple cider vinegar
1 tbsp butter, melted
2 tsp vanilla extract
1/3 cup milk
2 bananas
¼ cup creamy peanut butter
¼ cup strawberry jelly
 
Preheat the oven to 350 degrees. Oil 2 mini loaf pans. Whisk the egg, butter, apple cider vinegar, vanilla, and milk together. Mash up the bananas and add them to the mixture. In a separate bowl, combine all the dry ingredients. Mix the wet and dry ingredients together. Pour the batter evenly between the two mini loaf pans. Spread 2 tablespoons of peanut butter and 2 tablespoons of jelly over each of the loaves. Use a knife to gently mix them in. Do not over mix. You want swirls of jelly and peanut butter. Bake for 30 minutes, or until a toothpick comes out clean. Allow the bread to sit for 10 minutes before removing from the pans. This is not a firm loaf for sandwiches, but it is perfect for slicing and eating plain or spread with more peanut butter and jelly.

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