I love to hate bananas. They’re not the fruit for me. I’ll say that until the day I die, but I have to admit that I love banana bread more than words. Don’t ask me how that happened. I just know these things to be true. If I end up with a few whole bananas in hand, they’ll immediately go in the freezer because I know banana bread will happen. After making a batch of homemade peanut butter, I knew exactly what to do with the leftovers and those bananas that had been in the freezer for a couple of months. Yesterday was apparently National Peanut Butter Day, but we can extend the celebration to today.
There have been a few banana bread recipes on the blog, and I’ve gobbled each and every one of them down nearly by myself. This version had a final destination, thankfully. A friend hosted brunch not long after the New Year, and I figured a little sweet nibble would be nice alongside the savory dishes. The peanut and banana combination is an oldie but goodie. You can use prepared peanut butter, but making peanut butter by hand is too easy not to try at least once in your life. Throw two or three handfuls of roasted, shelled peanuts in the food processor, and whiz until smooth. It’s that simple.
The peanut butter keeps the bread moist while adding nutty flavor, along with the crunch of nuts folded into the batter. The final recipe for this banana bread was inspired by all of the banana breads that have come before it on the blog–this, this, and that–as well as a popular version posted by Cooking Light. If you plan to serve the banana bread later in the day, wait to drizzle the glaze on top. It will seep into the bread, keeping it moist and tender, but after sitting for a while, it may make the top layer mushy. Use the leftovers to top plated slices.
- Non-stick cooking spray
- 1 ½ cups self-rising flour
- ¼ c cup flaxseed meal
- 2 cups mashed banana (about 4 large, ripe bananas)
- ½ cup creamy, natural peanut butter*
- ½ cup liquid coconut oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- ¾ cup sugar
- ¼ cup light brown sugar, packed
- ¼ cup chopped peanuts*
- ¼ cup plus 2 tablespoons powdered sugar, plus more as necessary
- 1 ½ tablespoons honey
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 1 ½ teaspoons milk, plus more as necessary
- Preheat the oven to 350 degrees. Lightly coat a 9”x5” loaf pan with cooking spray. Line with parchment paper, and coat the paper with cooking spray. Set aside.
- In a medium bowl, whisk together the flour and flaxseed meal. In a large bowl, whisk together the bananas, peanut butter, coconut oil, vanilla, eggs and both sugars until smooth. Fold the dry ingredients into the wet until just combined. Stir in the peanuts.
- Pour the batter into the loaf pan. Bake for 55-65 minutes, or until golden brown and cooked through in the middle, rotating halfway through. Remove from the oven, and cool in the loaf pan for 10-15 minutes. Carefully lift the parchment paper to remove the bread from the pan, and cool completely on a wire rack.
- Once the banana bread has cooled, whisk together the powdered sugar, honey, cinnamon, nutmeg and milk for the glaze. Add more milk, about ¼ teaspoon at a time, if you prefer it thinner. If you like it thicker, add more powdered sugar. Drizzle a bit over the cooled banana bread, allowing it to slowly soak into the bread. Reserve the rest to drizzle on individual slices.
**I used butter toffee-coated peanuts.
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