Thursday, June 18, 2015

Peanut Butter & Banana

Every morning I start my day with a banana and some peanut butter. No real reason, I just like to start my day that way. Most days my family joins me, which means we go through a lot of bananas. Because of this, I hardly ever have ripe bananas sitting around. This is a problem because my friend over at Hazel Haven posted this recipe for banana bread last October. I've been waiting ever since for some bananas to linger long enough to be full flavored. 

This morning, I had some spotty bananas in the fruit bowl. That meant I just had to make the long awaited banana bread. I didn't have any pecans, so I made up for it with a peanut butter frosting. ;) You can find the recipe for the banana bread on Hazel Haven. While you're over there, check out her pizza dough. It looks just right. 

The frosting...please do not add up the calories. I prefer to live in denial. Mix one cup powdered sugar, 1/3 cup peanut butter, 1 teaspoon vanilla extract, and a few tablespoons heavy cream. Stir until smooth. Then, add heavy cream one tablespoon at a time until it's the thickness you desire. 

Also, you may have noticed that my "bread" is in the shape of a Bundt cake.  I only have one loaf pan, but the recipe calls for two. So, I improvised. I cooked it for the same time and temperature without any troubles. 

The bread is tender, moist, and slightly tangy, thanks to the buttermilk. This is definitely going to stay in the rotation. I may even break routine and have a slice to start my day off tomorrow. Thanks, Hazel Haven for sharing this keeper recipe with us!

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