Most of you are aware about my love affair with baking with bananas. It is one fruit you will always find easily on my kitchen countertop. I love using it in my cakes and breads – it makes it so moist. Not to forget it is a great substitute to eggs. My husband loves eating peanut butter right out of the jar once in a while. It satisfies his post-dinner dessert cravings. Ya ya! I am sure he is not the only one doing that. Who doesn’t like peanut butter? I like peanut butter which has the right creamy consistency and the perfect balance of salt in it. But I don’t like it so much that I lick it off the jar. Since he is the only one doing that, the jar sits on my pantry shelf hardly ever consumed. So I thought of putting it to good use before it hits the bin. This bread that has the goodness of both banana and PNB. This couldn’t get any easier.
Serves: Makes one 9″x5″ loaf
Measure: 1 cup = 250 ml
220 g or 2 cups All-purpose flour
200 g or ½tin of 400g Condensed milk
130g or ½cup Peanut butter ( creamy or crunchy)
100 g or ½ cup Brown sugar, tightly packed
175 ml or ¾ cup Yogurt
125 ml or ½ cup Oil
100g or ½ cup chopped walnuts
1 tsp Baking soda
1/2 tsp Salt
1 tsp Vanilla extract
2, large ripe Bananas, mashed to make up around 1 cup
- Pre-heat the oven at 180 deg.C.
- Grease and line a 9×5 loaf pan with parchment paper.
- Sift all the dry ingredients (flour, salt and baking soda) together and keep aside.
- In a large mixing bowl, cream the peanut butter, condensed milk and brown sugar for 2-3 minutes. I used creamy peanut butter since I prefer that. Feel free to choose as per your preference.
- Add yogurt, oil and vanilla extract and beat for a couple of minutes.
- Mix in the mashed bananas or cut them right in and beat it with the mixer.
- Add in the walnuts and the dry ingredients to the batter and mix till just combined. Do not over-mix the batter else you will end up with a very dense bread.
- Pour into the greased loaf pan and smooth the top.
- Bake for about 45 minutes to 1 hour at 170 deg C. Check the bread at about 35 minutes.
- If the top seems to be browning rapidly, cover the pan with aluminum foil and bake till done and a skewer comes out clean.
- Remove from the oven, cool in the pan for 10 minutes, before transferring it to a wire rack.
- Serve slices of the bread warm or at room temperature. I like it slightly warm slathered with butter 🙂
Do give this a try and let me know how it turns out. If you send me a pic of your creation; I shall include it in the Reader’s testimonial Album on my facebook page. So get to baking right away!
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Have a great weekend and enjoy Fiesta Friday!
Love & Hugs,