Baking on Saturday – Peanut Butter Banana Bread

Well, happy Saturday.  Today, I tried combining one of my favorite snacks into one bread.  Peanut butter banana bread.  It turned out really well.  It’s super moist and hearty with good flavor and texture.

Ingredients

2-3 bananas mashed

1/2 cup brown sugar

1 cup melted peanut butter

2 eggs

1 cup warm milk

1 tbsp vanilla extract

3 cups flour

2 tsp baking soda

1 tsp salt

Step One

Preheat oven to 325*F.  Spray the inside of two  bread pans and set aside.

Step Two

Whisk together the first six ingredients (banana, sugar, peanut butter, eggs, milk, and vanilla) in a medium sized mixing bowl to make the wet mix.  Make sure that it is smooth with all the banana chunks gone.  (Tip, use either the “melt” or the “defrost” setting on the microwave when melting the peanut butter.)

Step Three

In a large mixing bowl, combine the last three ingredients (flour, salt, baking soda).  Stir them evenly together.

Step Four

Combine the wet and dry mix to make the batter.  Stir only until the two are combined and there is no dry mix left.  Try to avoid over-stirring.

Step Five

Distribute the batter evenly between the two bread pans.  Bake in the oven at 325*F for 60-65 minutes are until you can stick a fork or toothpick into the center of the loaf and it comes out clean.

 

 

This is a pretty straightforward recipe.  It turend out very good like I said and went perfectly with a glass of milk for the kids and a cup of coffee for me.  As always, thank you for reading.  If you are a visitor on the blog for the first time and would like to receive an email notification every time I post something new, click in the link in the lower right hand corner of your screen.  Thanks again.

Baking on a Saturday – No Sugar Added Apple Butter Banana Bread

One thing that annoys me with many food/recipe blogs is that there is usually at least a 5,000 word story to scroll through before you get to the actual recipe you were looking for in the first place.  That being said, the idea for this recipe kind of does have a story behind it but I’ll keep it quick.

Through a series of events, we came into possession of about a hundred apples and only used about thirty-five of them.  Never the one to throw extra food away, I decided to try my hand at home made apple butter.  The apple butter actually turned out really really good.  However, after about two weeks, we still had a good bit left and I was sick of seeing it in our fridge.  It was also a Saturday when I was home alone with the kids.  I love passing on my passion for cooking and baking to my kids, so we went into the lab together and created apple butter banana bread.

If you’ve read my recipe blogs before, you know that I am a huge fan of not loading foods, especially ones with fruits (i.e. sugar) already in them.  It’s not necessarily that I’m an insanely healthy eater.  I’m not.  I just don’t like that some recipes have as much sugar as flour.  In essence, I would rather my banana bread taste more like bananas than sugar.  So you’ll notice that this recipe has absolutely no extra sugar added.  When I made the original apple butter, I added about a quarter cup of brown sugar but this recipe only uses a small amount of the total apple butter.  So all in all, there is probably about a tablespoon of brown sugar from the apple butter actually in the bread.

So, after complaining about blogs that take forever to get to the actual recipe, I used three hundred to introduce this one.  I apologize. Here’s the recipe.

Ingredients

2 ripe bananas

1 cup apple butter

1/4 cup vegetable oil

1 tsp vanilla extract

2 eggs (if you want a vegan recipe, substitute 1/4 cup applesauce)

2 cups flour

1 1/2 tsp baking soda

1 tbsp cinnamon

1/2 tsp salt

Step One

Preheat the oven to 350*

Step Two

Mash the bananas in a medium bowl.  I find that it is easiest to just use a fork for this.  Then add the apple butter, vegetable oil, vanilla, and eggs/applesauce.  Mix it all together until it is relatively smooth.  Set the wet mix aside. 20190112_085846.jpg

Step Three

In a separate bowl, add the dry ingredients; the flour, baking soda, cinnamon, and salt.  Mix them together until they are well blended.20190112_085357.jpg

Step Four

Add the wet mix into the dry mix.  Mix it together until the entire mixture is relatively smooth.  Use a rubber spatula to make sure that all the dry mix is off the edges of the bowl or when you go to pour the batter, you’ll all of a sudden have a spot of dry flour in your bread that never got mixed in.20190112_124550.jpg

Step Five

Spray a loaf pan with cooking spray and pour/spoon the batter into the pan.  Bake for 50 minutes or until you can insert a fork into the middle of the loaf and it comes out clean.  Try your best to eat it while it is still warm out the oven.  If not, this bread should hold pretty well for a couple of days.  It pairs really well with coffee but what doesn’t? Am I right?  Also, don’t judge me that the kids are all still in their pajamas, it’s a Saturday ok.

 

Well, as always, thanks for taking time to read the blog.  I hope you enjoyed it and that you try this recipe and love it too.  Our family liked it a lot even though it’s not super sweet.  If you want to follow the blog to receive email updates whenever I post something new, please click on the link in the lower right hand corner of your screen.  Thanks again.

 

Banana-Lime Blueberry Muffins

I like food.  Like a lot.  I probably even love food.  More so, I love food that has a lot of flavor.  I like cooking for people and making them feel happy through the food I cook.  However, I also hate that most of the baking recipes I find are loaded with sugars, oils, and butter.  For example, we had a few older bananas today so I just looked up banana muffin recipes.  Most of the recipes had almost as much sugar as flour in them and at least 1/2 cup of some kind of oil.  I just feel that is so unnecessary in baking.  There are so many other ways to add flavor in recipes, specifically baking, without loading it full of sugar.

Low sugar recipes are really a necessity if you have children…especially children like mine who are already very high energy.  So, instead of using a recipe on the internet, I just experimented with some new flavors to come up with these muffins.  They use much less sugar (still some sugar) and no vegetable oil.  Instead, I used applesauce, lime juice, vanilla extract, and cinnamon, to add moisture and flavor.  Enjoy.

Ingredients

2 ripe to overipe bananas

1/2 cup applesauce

1/3 cup sugar

3 tbsp lime juice

1 tsp vanilla extract

2 eggs

1 cup blueberries

1 tbsp cinnamon

1/2 tsp salt

1 tsp baking soda

1 2/3 cup flour

Step One

If you’re using frozen blueberries, take them out and get them thawing.  If you’re using fresh blueberries, just pre-heat the oven to 375*.

Step Two

Mash the two bananas using a fork in a large mixing bowl.  Add the applesauce, sugar, lime juice, eggs, and vanilla and stir with the fork until the mixture is generally smooth.  Set the wet mixture aside.

Step Three

In a medium sized mixing bowl, combine the flour, baking soda, salt, and cinnamon.  Slowly stir the dry mixture into the wet mixture until it is one smooth batter.

Step Four

Add the blueberries.  At this point, try to stir as little as possible while still getting a good mix so that the blueberries stay intact.

Step Five

Spray a muffin tin with cooking spray and spoon the batter into the cups until they are about 3/4 full.  Bake at 375 for 18-22 min or until a toothpick inserted into the middle of the muffin comes out clean.

Step Six20181210_170514.jpg

Enjoy!!!!

 

I hope you enjoy this recipe.  It’s pretty easy and straight forward and the muffins turned out really good.  My whole family loved them.  The average consumption rate was about 45 seconds per muffin.  As always, thank you so much for reading.  I really appreciate your support.  If you want email notifications whenever I post a new recipe, book review, or crafting idea, please click on the link in the lower right hand corner of the page to follow the blog.