2 1/2 c All-purpose flour
1 c Sugar
3 1/2 ts Baking powder
1 ts Salt
1 c Mashed ripe bananas (about
-2-3 medium)
3/4 c Reduced fat cruchy peanut
-spread
3/4 c Milk
1/4 c Vegetable oil
1 Egg
This recipe was in this week’s Jet. I made it last night and had a thick
slice with apricot preserves slathered on it this morning for breakfast.
It’s a keeper!
Heat oven to 350 degrees.* Grease 9x5x3-inch loaf pan. Combine flour,
sugar, baking powder and salt in large bowl. Add bananas, peanut spread,
milk, oil and egg. Beat at medium speed of electric mixer, scraping sides
and bottom of bowl. Mix just until blended (do not over-mix). Bake for
60-65 minutes or until a tooth pick inserted in center comes out clean.
(Cover top loosely with foil after 45 minutes to prevent over-browning.)
Cool 10 minutes in pan. Remove to cooling rack. Makes one loaf.
*If using glass, reduce temperature to 325 degrees.
My notes:
I used real peanut butter and skipped the salt. Next time, I’ll reduce the
oil by half (p-nut butter has enough, think). I, for some reason, will also
add chopped, dried apricots or cranberries. Excellent banana bread!
Enjoy!–StephM
Yields
1 Servings