These moose were content to lounge in our front yard, standing every few hours to scrape the bark off the aspen trees, and denude the shrubs of their tender leaves.
They'd walk over to my garden and start foraging on the carrot tops, but my Solar Molars must have scared them away (vibrating devices that spike into the garden soil to deter voles from feasting on what's growing).
Then they'd plop down in the backyard, next to the soccer goal, rendering it impossible to go outside and play.
Meanwhile, I was doing something fairly radical to banana bread: adding peanut butter to the batter, and frosting it with a peanut butter glaze.
Peanut Butter Banana Bread
I have made this with and without flaxseed with equally good results. Flaxseed, if you have some on hand, will give the bread a tasty crunch and lots of heart healthy omega 3 fatty acids. But don't make a special trip to town to get some, your Peanut Butter Banana Bread will be just as nice without it.
If you have some almond meal, you may add substitute 1/2 cup for the same amount of flour. Almonds are so good for you that I like to add them whenever I can. It will give the banana bread a marzipan-like sweetness.
This recipe makes 2 large or 4 small loaves. The way I figure, if you're going to make banana bread, make enough to freeze some for later.
For the Bread:
- 3 cups mashed ripe bananas (about 5)
- 2/3 cup plain yogurt
- 2/3 cup creamy peanut butter
- 6 Tbsp. butter, melted and cooled
- 4 large eggs, at room temperature
- scant 1 cup of sugar (meaning 1 cup and a little less)
- scant 1 cup packed brown sugar (ditto)
- 3 1/4 cups flour (use 3 cups if you are below 5000 ft.)
- 1/2 cup ground flaxseed, also called flaxseed meal (or not, see above)
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- cooking spray or butter to grease the pans
- Optional: substitute 1/2 cup almond meal for 1/2 cup of the flour.
For the Glaze:
- 2/3 cup powdered sugar
- 2 Tbsp. milk
- 2 Tbsp. creamy peanut butter
- Preheat oven to 350 degrees.
- Grease the pans with butter, or spray them with cooking oil.
- With a mixer or by hand, combine the mashed bananas, yogurt, peanut butter, melted and cooled butter, and the eggs.
- Add the sugars and mix well.
- Carefully measure the flour by first scooping it into dry measuring cups and then leveling off with a knife.
- Add flaxseed meal, baking soda, salt, cinnamon and allspice to the flour and mix well.
- Mix wet and dry ingredients, and stir until just blended.
- Pour batter into 2 greased 9 x 5 inch loaf pans, or 4 greased 5 x 2 1/2 in loaf pans.
- Bake at 350 for 1 hr 5 minutes for large pans, 45-55 minutes for small pans. Keep checking for doneness 10 minutes before these times with a small wooden skewer. Baking times can vary depending on how hot your oven runs. (An oven thermometer is especially handy for accurate baking).
- Make the glaze: use a whisk to combine the powdered sugar, milk and peanut butter. Drizzle over the banana bread once it has cooled.
- To freeze, wrap each banana bread in plastic wrap, then foil. For best result, glaze after defrosting.