Ingredients:
2 cups flour
1/2 cup light brown sugar
1 cup mashed overripe banana
1/3 cup milk
1/3 cup canola oil
1/4 cup chopped salted roasted peanuts
1 egg, at room temperature
2 teaspoons baking powder
3/4 teaspoon Saigon cinnamon
1/4 teaspoon salt
Directions:
Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan or 1 4-well mini loaf pan . In a medium mixing bowl, combine the wet ingredients, mix until thoroughly incorporated. Add the dry ingredients. Mix thoroughly. Fold in the nuts. Pour into prepared loaf pan. Bake about 30 minutes.
My thoughts:
I only like bananas that still have a green tinge to them. Unfortunately, they don’t stay that way for long and then I am left with a bunch of spotty bananas I have no interest in eating. Luckily other people I know don’t have this quirk so I can turn them into banana bread and muffins to share or freeze. I wasn’t sure how to make this banana bread different than the last but then my husband suggested a take on the classic peanut butter and banana combination and add peanuts to the batter. I also sprinkled a few across the top for dramatic effect, but that is entirely optional. The Saigon cinnamon adds a bright bite of spice.
This bread looks beautiful and perfect for me to make since I conveniently have some overripe bananas in my kitchen. Love the photo too!
delish, this looks so good. Love it with some morning coffee
I love the artful slant of the peanut atop the loaf! 🙂 Haven't been to your blog for awhile so I need to say this..I love the new look!
Thank you, Vicky!
This sounds like two things I really love, and put together it seems perfect! thank you thank you!!
I can't wait to try this! Looks/Sounds delish!
This one looks amazing! Beautiful and delicious 🙂