Eggless Peanut Butter Banana Bread
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 bread – it makes it so moist. Not to forget it is a great substitute for 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 best 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,