There is a Facebook group called Baking Our Blues Away, that has declared Monday July 15th , 2013 as an international day of baking goodwill.
The idea is simple . . . “everyone is encouraged to take a moment and give someone they know or don’t know, be it a loved one, a work colleague or perhaps a stranger on the street, a bit of baked or handmade love.” I have browning bananas in my fruit bowl just asking to be made into banana bread, and so in honor of this, today I am baking this Peanut Butter Banana Bread recipe, which I found on the Sweet Pea’s Kitchen blog but originally comes from Cooking Light magazine.
I can not imagine a better combination than peanut butter and banana. Being an American, I grew up on peanut butter, but I know most Kiwis are brought up on and are more partial to Vegemite or Marmite (for the uninitiated they are very different things and you must have a preference for one or the other). Sadly, When I moved to New Zealand could not find anything on the grocery store shelves that tasted remotely like I expected peanut butter to taste like. They were all too sweet and sugary with chemical artificial sweeteners, and you could not taste any real peanut in them. Thank goodness for Pics Peanut Butter!!! I only discovered this peanut butter, made in the Nelson region, after being here for over 2 years. It used to only be sold at the Nelson weekend markets, and I was visiting a friend who had moved down the line. Honestly for the last 4 years, Pics has been the only peanut butter I will buy, and until someone can convince me there is another acceptable alternative, I will continue to be forever grateful to Mr. Pic.
So even though it is no longer July 15th, try baking something to share with others. In my experience from this 100 Days Project, where I have been sharing most of what I have been making, it makes you feel good and brings a smile to someone else’s face.
Peanut Butter Banana Bread
adapted from: Sweet Pea’s Kitchen and Cooking Light
For the Bread:
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain yogurt
- 1/3 cup peanut butter, creamy or crunchy depending on your preference
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup ground flaxseed or ground almonds
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
For the Peanut Butter Glaze:
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon creamy peanut butter
Preheat oven to 180 C or 350 F.
Grease bottom and sides of a loaf pan and dust with flour.
In a large bowl , beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugars and beat until blended.
In a small bowl, whisk together flour, flaxseed/ground almond, baking soda, salt, cinnamon and allspice. Add the dry ingredients to banana mixture; beat just until blended. Stir in nuts, and then scrape batter into prepared loaf pan and smooth surface with a rubber spatula.
Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.
To make the peanut butter glaze: In a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over bread. Make sure it is completely cool when you do this, or you will wind up with a runny mess, like I did on my first attempt.