Banana Bread with Peanut Butter

Name: Banana Bread with Peanut Butter
Prep time: 30 min
Cook time: 40 min
Yield: 3
Cuisine: Banana bread recipes
Ingredients: Bananas; Creamy peanut butter; Bread flour; Baking soda; Brown sugar; Chicken eggs; Spices for gingerbread

Recipe from Kate Logan

1127 views

Cooking time: 1 h. 10 min

Servings 3

Peanut butter is an amazing baking find, so here is the recipe for the sweetest banana-peanut bread ever. It's perfect for your child's breakfast, as well as lunch. Bananas for this recipe should be practically black on the outside, with visibly blackened flesh.

Bananas

9 pcs.
Creamy peanut butter

3 cups
Bread flour

6 cups
Baking soda

3 tsp.
Brown sugar

3 cups
Chicken eggs

3 pcs.
Spices for gingerbread

to taste

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.
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.