Calories
421 kcal
Protein
7 g
Fat
12 g
Carbohydrates
67 g
Mix the flour, baking soda, and all the spices in a deep bowl. Stir it till you reach a homogenous mixture.
Mash the bananas. Beat the peanut butter with egg and sugar with a mixer, and then add mashed bananas. Your mass should be like a thick sour cream.
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Mix the dry mixture with the banana-peanut puree, knead the dough, transfer to the greased butter mold, and bake the banana bread for about 1 hour in the oven at 356 °F. Then put it off, let the bread cold, and slice. Enjoy!
Beat the egg whites separately and add them to the already-beaten yolks. It will make your dough more fluffy and soft.
Natural peanut paste should contain peanuts, salt, and... that's it. The fewer ingredients in the paste, the better. You should pay attention to flavor enhancers and sweeteners, which should not be present in a natural product. Beware trans fats. On the basis of the above, pay attention to the presence of hydrogenated oil. These include palm, rapeseed, and cottonseed oils. Less fat means fewer health benefits.
The flour should be homogeneous, with no foreign particles or signs of dilution of the coarser flour. Rub a small amount of flour between your fingers; it should squeak and crumble. If the flour rolls into a lump, it is damp and the baked goods will not work. Smell the flour and taste it. The smell and taste should be faint and neutral. Flour that tastes bitter and smells sour or musty is dangerous to use.
Bon Appetit!
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