i have been focusing a lot lately on our family meals, especially during the week nights. it has become part of our daily routine now and it's actually something i look forward to doing each day, as i get to create and experiment and go wherever my ingredients take me. gus loves his kitchen time, too ~ it usually means he is on my side or in his high chair watching, while we both listen to records and papa commutes home to us.
and sometimes, when i have a few spare moments, i get down to business and bake.
i heavily adapted this recipe (as i do to just about every recipe i come across) and i gotta say, wow. if you are a banana and peanut butter lover, this is your bread. you can always add more peanut butter (recommended) and more bananas (turns out, i only had 2 ripened bananas, so i made due). and the coconut oil is just a whole other level entirely. i think it brings out so much more flavor and healthy decadence.
and trust me on the glaze.
PEANUT BUTTER BANANA BREAD vegan
2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar
1/4 cup coconut oil, melted
2 large ripe bananas, mashed
1/2 cup good quality peanut butter
1/4 cup water
1 tsp. vanilla
for the glaze
1/3 cup powdered sugar
1 TBSP. coconut milk (or whatever milk you prefer)
1 TBSP. peanut butter
pre-heat oven to 350 degrees. lightly grease a 9-inch square baking dish.
in a small bowl, combine the flour, baking soda and salt. in a separate large bowl (or kitchen aid), whisk together the sugar and oil, then add the mashed bananas and peanut butter. add water and vanilla, stirring to combine.
add the flour mixture, stirring just until wet.
bake for about an hour, or until toothpick inserted into the center comes out clean. cool in pan for at least ten minutes before transferring to a cooling rack.
while the bread is cooling, make the glaze.
for the glaze: whisk together the powdered sugar, milk, and peanut butter and drizzle over cooled bread.