Peanut Butter Banana Bread скачать в хорошем качестве

Peanut Butter Banana Bread

Learn how to make Peanut Butter Banana Bread - with or without a maple glaze! This easy quick bread recipe is SO easy and has tons of peanut butter banana flavor. Printable recipe: https://www.crazyforcrust.com/peanut-... FOR THE BREAD: 1 cup (200g) granulated sugar ½ cup (119ml) vegetable oil ½ cup (133g) peanut butter 2 overripe bananas 2 large eggs 7 tablespoons (105ml) milk (see note) 1 teaspoon (5ml) vinegar or lemon juice 1 teaspoon baking soda ¼ teaspoon salt optional 2 cups (248g) all-purpose flour FOR THE GLAZE (OPTIONAL): 3 tablespoons (42g) unsalted butter , melted 1 cup (113g) powdered sugar ½ teaspoon maple extract 1 teaspoon (5ml) vanilla extract 1 tablespoon (15ml) heavy whipping cream INSTRUCTIONS Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Mix oil, peanut butter, and sugar in a large bowl with a hand mixer until smooth. You can also use just a wooden spoon or spatula – no mixer needed. Blender: Add the bananas, eggs, sour milk, and baking soda to a blender. Blend until liquid forms. Without Blender: Mash banana with a fork and stir or mix in milk, eggs, vinegar and baking soda. Add ½ of the liquid and 1 cup of flour to the oil mixture, stir until just moistened, then add remaining banana mixture and 1 cup flour. Stir just until combined. Place batter in the prepared pan. Bake for 45-55 minutes, until the top has browned an a toothpick comes out of the center clean, but may have a few crumbs stuck to it. If the top starts getting too brown, you can cover it with foil during baking. Cool completely before removing from the pan. Make the glaze: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add heavy whipping cream, whisk until smooth. Immediately pour over the top of the bread and spread to the edges. Let dry before cutting. RECIPE NOTES Milk: You can use any kind of milk (regular, fat free or nondairy). Vinegar: Use vinegar or lemon juice Buttermilk: If using buttermilk in place of the milk, omit vinegar. Variations: Add 1 cup chocolate chips and/or nuts to the batter. Glaze: You can use nondairy milk or regular milk in place of the heavy cream in the glaze but you’ll need less. More fat = more cream needed so the less fat the milk has the less you’ll need. It will also be runnier and not set as firm. BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link): https://amzn.to/3hwt9lP Subscribe to my channel https://youtube.com/crazyforcrustreci... BLOG: https://www.crazyforcrust.com VISIT MY BLOG FOR ALL RECIPES! Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life. CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life. CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST BLOG: crazyforcrust.com FACEBOOK: facebook.com/crazyforcrust PINTEREST: pinterest.com/crazyforcrust INSTAGRAM: instagram.com/crazyforcrust TWITTER: twitter.com/crazyforcrust