Brown bananas and an unopened bag of peanut flour…sounds like the perfect combination for peanut butter banana bread. Peanut butter and bananas…doesn’t get much better then that…just ask Elvis!
For those of you who are unfamiliar with peanut flour; it’s basically crushed, defatted peanuts, ground down to make a flour. Peanut flour is packed with protein and can be used to add peanut flavor to dishes. You can also use it to make peanut butter. Just add water and stir until it reaches the desired consistency. I like to add a little bit of salt and honey to mine to knock up the flavor.
-3 very ripe bananas
-1/4 cup organic butter
-1/2 cup unsweetened organic almond milk
-1/4 cup organic brown sugar
-1/4 cup sugar
-1 cup whole wheat flour
-1 cup peanut flour
-1 teaspoon baking soda
-1 teaspoon cinnamon
-1/2 teaspoon salt
Preheat oven to 350 degrees.
Smash up your nanners. This is the fun part!
With a mixer, mix together butter, milk, and sugars.
Beat in mashed nanners.
In a separate bowl combine flours, baking soda, cinnamon, and salt.
Slowly, beat in dry ingredients to the wet ingredients until it’s all mixed up.
*Lick your beaters. Yum! There are no eggs. Eat it raw if you want!*
loaf pan cake pan. (I don’t own a loaf pan…oops!)
Bake for 40-45 minutes.
Bread is finished with you can poke a fork through the middle and it comes out clean. (See Mom I listened to some of the stuff you taught me in the kitchen!)
Cut off a warm pice and slather it with strawberry preserves and go to town on your delish pb&j banana bread. Mmmm mmmm!
Imagine the possibilities of good toppings for this bread. Nutella, sunflower seed butter, raspberry preserves, pumpkin butter…..
Great, I just made myself hungry. This is my public service announcement to you. Don’t throw out those ugly bananas. Make yourself some banana bread. It’s just too good to pass up! 😀