It’s almost halfway through the semester and I still feel like I haven’t gotten used to schoolwork.
ANYWAY! Fall is here, and my baking spirit is kindled once again. With the coming of this season there is so much to enjoy – foliage, pumpkin, apple picking, nice and breezy weather, allergies, midterms (wait…)
On a late night whim, I decided to put my oven to use and whipped up a nice loaf of bread. It may look like banana bread, but it comes with a twist of crunchy peanut and a burst of apple flavor perfect for the fall.
I eat toast with peanut butter and bananas all the time and I love it, so the smell oozing out from my oven was absolutely irresistible.
You will need:
1 egg1/2 cup brown sugar
1/3 canola oil (or any other form of liquid oil will suffice)
1/4 granulated sugar
1/3 cup milk (I used almond milk)
1/4 cup chunky peanut butter
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
1/2 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (I used 2 large bananas)
1 cup apple, chopped up into really small pieces!
- Preheat oven to 350F. Butter a 9×5-inch loaf pan and set aside.
- Add the the first seven (bolded) ingredients into a mixing bowl and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with a spatula or stir gently with a spoon until just combined.
- Add the bananas, apples, and fold gently.
- Pour the batter into the prepared pan and bake for about an 50-60 minutes, or until the top is nice and golden. You might want to stick a toothpick or a wooden chopstick in and make sure it comes out clean.
- Let it cool for about thirty minutes.
Cut it into slices, and it’s perfect for breakfast/snack on the go; you can also share the deliciousness with friends and family!