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Jon kneels down to let the pregnant Cascade Farmstead ewes check him out. Visit our website to learn more about these great little low-maintenance, no-shear, meat sheep!

Thursday, June 3, 2010

Peanut Butter Banana Bread

Last night I made this for the first time in years, and the guys loved it. Again.

This recipe is slightly altered from one in "Breadtime Stories" by Susan Jane Cheney. I mark my cookbooks with stars next to the recipes... 4 and 5 stars for the best recipes and fewer stars for less stellar recipes, with notes as to why, and what I could do differently IF I decided to give it a try again.

I don't mark books other than cookbooks; I just had to begin doing this so I wouldn't repeat a recipe that was a total disaster.

Anyway, here's my version of Peanut Butter Banana Bread, yummy enough to eat for dessert (we did!) and healthy enough for breakfast!

Makes 2 loaves, no machinery needed other than the oven. Preheat to 325 degrees.

1 cup peanut butter
3/4 cup honey
4 eggs
2 cups mashed ripe bananas
2 cups whole wheat bread flour
2 cups unbleached white flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon coriander
2 teaspoons ground ginger

Mash enough ripe/over-ripe bananas to make 2 cups. In large batter bowl, use potato masher (a whisk is too flimsy for this) to whisk the eggs, peanut butter and honey.

In a large bowl add whole wheat bread flour, unbleached flour, baking powder, baking soda, coriander and ground ginger. Whisk together. Add half of this to the batter bowl mixture and mix with the potato masher. Add remainder of flour mixture to batter and mix just until you can't see flour; don't overmix.

Butter both pans. Divide batter between them. Bake 50 minutes at 325 degrees. Let cool in pans for 10 minutes, then remove to cool on rack.


1 comment:

  1. Yum! Can hardly wait to try this...know the kids will love it! Thanks for sharing!