Tuesday, May 10, 2011

Peanut Butter-Ribboned Banana Bread

Today I experimented with a Banana Bread Recipe and some Peanut Butter Morsel Chips that I had in my pantry. The end result was a delicious, hearty sweet bread that would be the perfect breakfast or after-school snack when slathered with peanut butter or honey. I encourage you to make a loaf and treat your kiddos in these final weeks before Summer break begins. This delicous treat is sure to bring a smile to their faces and their tummies.

My sweet four year old truly brought a smile to my face and heart this morning. I have to share this sweet moment with you. I woke up to Jaythan singing "God is bigger than the boogy man, He's bigger than Gozilla and the monsters on t.v...." Then, when I came out to the living room, he brought me his Veggie Tales Bible and asked me to read to him from Genesis 10 because "today is number 10 on the calendar and we need a Bible story." So, I started a bit ahead and read to him the story of creation to which he asked many questions and seemed truly interested and engaged. It was a special memory that I will treasure always. In fact, I would love to start a tradition of reading to him from the Bible each morning...a time when we can share and grown together. This morning through my son I received a Beautiful reminder that we must start our day singing praises and reading God's Word!

May your day be filled with a new realization of God's love for you, a greater desire to spend time with Him studying His Word, and a heart full of praise to Him for His blessings in your life. You are prayed for daily and loved dearly!

"They were also to stand every morning to thank and praise the LORD. They were to do the same in the evening" 1 Chronicles 23:30

Peanut Butter-Ribboned Banana Bread

•½ cups Peanut Butter Chips (I used Reeses brand)
•¼ cups Butter, At Room Temperature
•½ cups Granulated Sugar
•2 whole Large Eggs
•1 cup Mashed Bananas, About 2-3 Medium (overripe bananas work best)
•⅓ cups Buttermilk
•1 teaspoon Vanilla Extract
•2 cups All-purpose Flour
•1 teaspoon Baking Powder
•½ teaspoons Salt
•⅛ teaspoons Baking Soda

1. Melt the peanut butter chips in a small bowl in the microwave (30-45 seconds), stir. Set aside and let cool to room temperature.

2. Preheat oven to 350 degrees F. Spray a large nonstick loaf pan (9 x 5) with cooking spray. Dust with flour.

3. In a large bowl, beat the softened butter with the sugar with an electric mixer until crumbly. Add in eggs, one a time, beating well after each addition. Mix in mashed banana, buttermilk, and vanilla extract.

4. In a small bowl, combine flour, baking powder, salt and baking soda. Mix to combine.

5. Add dry ingredients to wet ingredients and mix until just combined. Remove 1 cup of batter to the small bowl with the melted peanut butter chips. Mix well with a wooden spoon or hand mixer.

6. Pour half of the banana bread batter on the bottom of the loaf pan. Pour the peanut butter batter over the banana bread batter. Spread evenly. Top with the rest of the banana bread batter and smooth the top. Run a knife up and down through the batter to create a swirl effect.

7. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 15 minutes, then remove to the wire rack to cool completely. Slice into 16 pieces. Serve warm slathered in honey or peanut butter. Enjoy with a glass of cold milk.

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