Peanut Butter Banana Bread

All right, fine. Maybe germs are real after all. I don’t even want to talk about it.

And I totally had a second chance to watch grown-up Fantasia (following the unfortunate fire alarm incident from a while back) and ended up leaking from my eyeballs as the conductor flipped out during the grand finale, urging the orchestra to play just a few beats longer. Stravinsky, you have my heart. Use it wisely.

But let’s talk gardens. Because mine is in bloom and I want yours to do the same thing.

Gardening has everything to do with food. In a few months, I’ll be making kale chips up the wazoo. Zucchini quiche like nobody’s business. And herbs will always be fresh.

I know very little about gardening, other than the few tidbits I’ve picked up from blogs, friends and trial-and-error. The best advice I can give you is to love your seedlings. Keep their soil moist. Keep them warm. They love the sun (more than you do). And, most of all, don’t be bummed if you have to let some go. Not all of them will make it through the first few weeks of life. It happens. Plant s’more!

And always, always get excited when they first start to sprout. They need all the encouragement they can get.

In the meantime, keep on baking things with peanut butter.

I’m super obsessed with ramekins. It…might be intervention time.

Yeah, okay, I know, I’ve made a lot of peanut butter things lately. Live with it.

Peanut Butter Banana Bread with Chocolate Chips.

2 ripe bananas, mashed
1/3 cup vanilla yoghurt
1/3 cup peanut butter
3 tablespoons unsalted butter, melted
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar, lightly packed
1 cup whole wheat flour
1/2 cup white flour
1/4 cup ground flax
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 cup chocolate chips (always)
1/2 cup old fashioned oats

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 bread baking pan and set aside.

In a medium bowl, fluff the flour, baking soda, salt, flax and spices with a fork.

In a large bowl, whisk bananas, peanut butter, melted butter and sugars until the peanut butter is fully incorporated. Whisk in the eggs one at a time, making sure that everything is mixed before adding the next.

Fold the wet ingredients into the dry before adding the chocolate chips and oats. Pour batter into the prepared pan and bake for an hour (it may take more time), or until a toothpick comes out clean.

Makes 1 pan of bread, good enough for about a week of sweet, delectable breakfast.

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