Utilizing the Peanut Butter Supply

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As you’ve probably noticed by now, we have quite a lot of peanut butter hanging out in the pantry of our kitchen. And by “a lot” I really mean more than any normal human being could ever hope to consume in her lifetime. Not that I would put it past mi mama to try to lick those jars clean before their expiration dates (and boy, if given the opportunity I would definitely like to be there to help her out), but we probably have enough to supply a small village in Chihuahua. So yet again I was inspired by the huge surplus of peanut butter and got to work creating a new recipe that could utilize some of it. And by “some” I mean the amount I actually ended up using barely made a dent in the overall amount we have left. Oh well, at least it’s one less bowl-full she’ll need to eat as a midnight snack (and 11am snack, and 2pm snack and pre-dinner appetizer…).

So after scanning the rest of the contents of our fridge and pantry, I came across three freckled bananas that were just screaming to be used in some sort of bread or baked good as well as a package of unopened gluten-free all-purpose flour mi mama had purchased a few weeks ago on a whim. Apparently she thinks she may have an intolerance to gluten… I think it’s just that her stomach lining has now turned into peanut butter and can no longer function properly in order to digest anything else. Still, the idea of creating a gluten-free baked good really intrigued me so I set forth to concoct a recipe featuring all three of these items. Therefore, I present to you my “Use up some peanut butter and over-ripe bananas” gluten-free peanut butter banana bread.

Gluten-Free Peanut Butter Banana Bread

3 ripe bananas, mashed

1/3 cup plain nonfat yogurt (I used Oikos Greek yogurt)

1/3 cup peanut butter (I used crunchy)

3 tbsp butter, melted

2 tbsp unsweetened applesauce

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 1/2 cups gluten-free all-purpose flour (I used the Bob’s Red Mill brand)

1/4 cup ground flaxseed 

1 tsp xanthan gum (this is used to add volume and viscosity to gluten-free breads)

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/3 cup dry-roasted peanuts, chopped (optional but really adds some awesome crunch)

Glaze:

1/3 cup powdered sugar

1 tbsp milk (any kind will work)

1 tbsp peanut butter (I used creamy)

Directions:

1) Preheat oven to 350 degrees. Grease a 9×5″ bread pan with Pam

2) Mix first 5 ingredients in a large bowl until well combined. Add the sugars and blend well.

3) In a medium size bowl, combine all other ingredients except peanuts.

4) Add dry ingredients to wet and stir until just moistened. Add the peanuts to combine.

5) Pour mixture into loaf pan and bake for 1 hour. A toothpick should come out clean when it’s done.

6) Allow to cool 10-15 minutes before removing from pan onto a cooling rack.

7) Combine the glaze ingredients in a small bowl with a whisk until smooth. Drizzle over the bread.

8) Cut a slice, smear with more peanut butter, wipe the drool from your mouth and devour.

I’m pretty sure this is a bread that will satisfy not only those looking to go gluten-free but also those just looking for a yummy banana bread bursting with peanut butter-y deliciousness.

Now if you’ll excuse me, I need to go figure out what I’m going to make for dinner this evening. I’m thinking soup….

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2 responses »

  1. I just made this last night and it was AMAZING! Everything I’ve made off your blog is pure gold. Bananas and peanut butter, a match made in heaven.

    xo, bubs

  2. Pingback: » If the stew is Moroccan, you better come a knockin Teeny Little Super Chef

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