A few weeks ago, Eric had some dying bananas and asked me to make banana bread with them. Since I had just gotten the new Cooking Light — the one that featured three new banana bread recipes — I was all over it.
In case you’ve forgotten, this was the bread I had to make in the blender.
Normally, I’d just beat it by hand, but I wanted to make sure the peanut butter was really blended in, so I went ahead and put it in the blender to be on the safe side.
I really wish Eric would get some electric beaters.
To make it yourself, combine 1 and 1/2 cups all-purpose flour, 1/4 cup ground flaxseed, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon allspice.
In a separate bowl (or blender) add 1 and 1/2 cups mashed ripe banana (if you don’t have overripe bananas, peel a few bananas, freeze them solid, and then let thaw in the fridge until they turn into banana goop), 1/3 cup plain fat-free yogurt, 1/3 cup creamy peanut butter, 3 tablespoons melted butter, and 2 large eggs. Beat until combined and then beat in 1/2 cup white sugar and 1/2 cup brown sugar.
Add the flour mixture to the banana mixture and beat until just blended.
Stir in 2 tablespoons of chopped, dry-roasted peanuts, pour the batter into a loaf pan coated with cooking spray, and pop in a 350 degree oven.
(The recipe said 1 hour and 5 minutes but I checked mine at 50 minutes and the edges were already too brown. I think Eric’s oven is a little off, but you might want to keep an eye on this.)
Remove the bread from the oven and let it cool in the pan for 10 minutes, and then on a wire rack for a little longer.
While your banana bread cools, make the icing by combining 1/3 cup powdered sugar, 1 tablespoon 1 percent milk, and 1 tablespoon creamy peanut butter.
The original recipe says to whisk it. Do not whisk it. Definitely do not whisk it. If you whisk it, you’ll just be left with a huge lump of peanut butter coated in sugar stuck in your whisk. Use a spatula here. That icing is so good — you don’t want to mess it up.
Spread the icing over the cooled bread and don’t torture yourself any longer — cut right into it!
The icing tastes like Reese’s Peanut Butter Cups — that shit really is bananas.
All right, now you know. You’ve got an extra hour in your day…might as well use it on this!