Wednesday, February 16, 2011

Peanut Butter Banana Bread

So I'm a total slacker and didn't take a picture of this bread. I should have taken a picture right after I made it, but I had homework and I wasn't in a picture-taking mood. BUT you can just click the link and see Joy's. Mine was just slightly less awesome.
I didn't change the recipe too much, the only changes I did make were to use things I had on hand. I only had 3 bananas (although it was still quite banana-y), and I was worried about it being too dry, so I substituted olive oil for butter. I also didn't have peanuts or yogurt, so I left the peanuts out and used milk with vinegar instead. Next time I'd like to try it with peanuts, but either way it was completely delicious and I'm so glad that I made it!

Peanut Butter Banana Bread
adapted from Joy the Baker
3 mashed bananas
1/2 cup buttermilk
1/3 cup creamy peanut butter
3 tablespoons olive oil
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon nutmeg

This is all almost completely copied and pasted from Joy, except that I made changes where I changed the recipe. So yeah:

"Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
In a large bowl, whisk together flours, baking soda, salt, ground cinnamon, nutmeg, and ground allspice.
In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and oil. Whisk in eggs and sugars. Blend mixture until no sugar lumps remain.
Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
This bread lasts, well wrapped at room temperature,for up to 4 days. It is also great to store, well wrapped, in the freezer."

From Joy the Baker
Slightly adapted because I was lacking in the ingredient department...
Oh, but I do have a picture of the terrible "scones" that we (we being my boss, one of the other girls that works there, and I) tried to make. They turned out like not very sweet, slightly tough scones. I still ate about 4 because the alternative was hot dogs. I hate hot dogs, even though I work at a hot dog place.

Raspberry "scone"
Blueberry "scone"

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