I just took my favorite banana bread recipe and swirled in some peanut butter. It was delicious, I kept on hoping for a peanut butter bite.
Banana Bread with Peanut Butter Swirl
Adapted from America's Test Kitchen
For 9" loaf pan
INGREDIENTS
- 2cups unbleached all-purpose flour
- 3/4cup granulated sugar
- 3/4teaspoon baking soda
- 1/2teaspoon table salt
- 1 1/4cups toasted walnuts , chopped coarse (about 1 cup)
- 3very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
- 1/4cup plain yogurt
- 2large eggs , beaten lightly
- 6tablespoons unsalted butter , melted and cooled
- 1teaspoon vanilla extract
- 3/4 cup peanut butter (soften in the microwave for about 15 sec)
INSTRUCTIONS
- 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
- 2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan and spoon peanut butter on top of batter. With a skewer, quickly swirl peanut butter into batter. Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
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