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Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

Boozy Banana Pudding

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #CelebratorySips #BecauseSummer #LoveThyNeighborhood #CollectiveBias

Creamy vanilla pudding layered with shortbread cookies and bananas paired with Malibu and Jameson make this Boozy Banana Pudding the perfect grown-up treat!

I’ve never made homemade Boozy Banana Pudding before.  To be honest, I did not really think it was a thing that people did because all I knew was those little pudding mix boxes from the baking aisle at the grocery store.

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

When I thought about making banana pudding from scratch, I reached out to my friends on social media and asked them what made their favorite banana pudding so amazing.  

Every person answered that the pudding had to be made from scratch and contain at least rum.  

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

So that’s what I did.  I made a Boozy Banana Pudding from scratch featuring Malibu, an original coconut rum from the Caribbean, where the spirit of summer shines all year round, and Jameson,  a blend of pot still and grain whiskey from Ireland that is triple distilled; and remarkably smooth.

Making the pudding for this Boozy Banana Pudding isn’t a difficult undertaking.  In a sturdy medium size pot, combine sugar, corn starch, salt and egg yolks. 

 blend of pot still and grain whiskey. Triple distilled, remarkably smooth, and unmistakably Jameson from Ireland.

Whisk all those ingredients together until you get what looks like a clumpy mess.  No worries, though, because it will loosen up as soon as you add the milk.

Pour in the milk and whisk together over medium heat until the sugar and eggs dissolve and the mixture is smooth. 

 blend of pot still and grain whiskey. Triple distilled, remarkably smooth, and unmistakably Jameson from Ireland.

You’ll want to pay very close attention to this next part.  I made the mistake of stepping away and burnt the pudding.  You don’t want that.  Learn from my mistake and DO NOT STEP AWAY for the next 5-7 minutes!

Whisk, whisk, whisk your little heart out until the mixture comes to a simmer and begins to thicken.  As soon as the pudding begins to thicken up (it happens quick and you’ll have mere seconds before it burns) remove it from the heat and whisk until thick.

This next part you'll want to pay very close attention to.  I made the mistake of 

Next up is the butter, vanilla paste, and Malibu. 

The rum what gives this Boozy Banana Pudding it’s distinct flavor and the butter ensure it will be velvety smooth.    

This next part you'll want to pay very close attention to.  I made the mistake of 

You’ll whisk all of that together while the pudding is still warm.  Transfer the entire mixture to a large glass bowl. 

Make sure to scrape down the pot to ensure every last drop of pudding gets in the bowl! 

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

Finally, press a piece of plastic wrap over the pudding so that a film does not form on top while chilling.  Place bowl in the refrigerator for at least 4 hours so that the flavors have time to form and the pudding sets. 

When you’re ready to serve the boozy banana pudding, get 4 mason jars, shortbread cookies, bananas, and make the Jameson whipped cream.

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

I liked using shortbread cookies for this Boozy Banana Pudding because they seemed to hold up a lot better than the traditional vanilla cookies that are normally used. 

There is a lot of moisture sitting on top of the pudding and under the bananas and having a cookie that is not only delicious but will stand up to that is essential in creating the perfect Boozy Banana Pudding.

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

Assembling these desserts is quick and easy.  Simply layer pudding, cookies, bananas three times.  Add a dollop of Jameson whipped cream to the top, sprinkle cinnamon and garnish with a cookie and banana.  

Pure Boozy Banana Pudding Perfection. 

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

Serve the Boozy Banana Pudding immediately.  You can store them overnight if you have extra, but the cookies will get a bit soggy the next day.  

My husband enjoyed his delicious dessert with a glass of Jameson on the rocks and said it was the perfect night cap for his long day.  

Boozy Banana Pudding | The JavaCupcake Blog https://javacupcake.com #BecauseSummer #LoveThyNeighborhood

The perfect drink to go with this Boozy Banana Pudding needs to be light and refreshing.  

A Rum Raspberry Spritzer will cool you down on the hottest day and is the perfect sidekick to the banana pudding.

To make the Rum Raspberry Spritzer, you’ll need:

  • Malibu Rum
  • Raspberry Seltzer Water
  • Fresh Raspberries
  • Ice

Depending on how strong you like your drinks, pour 1-2oz of Malibu into a glass filled with berries and ice.  Fill the glass with the bubbly water and give it a quick stir with a spoon. Pop in a straw and enjoy!

This spritzer could be easily changed using any flavor seltzer water and any fruit you like!  Pick your favorite flavors, the combination possibilities are endless!

  • Save $2.00 now
    • Start date: 07/15/18
    • End date: 08/18/18
    • Offer: Save $2.00 NOW on the purchase of any ONE (1) 750ml bottle of JAMESON® IRISH WHISKEY or MALIBU®.
    • Valid in: Alaska, Arizona, California, Kentucky, Michigan, New Mexico, Nevada, West Virginia, Wyoming
  • Save $3.00 by mail
    • Start date: 07/15/18
    • End date: 08/18/18
    • Offer: Save $3.00 BY MAIL on the purchase of any ONE (1) 750ml bottle of JAMESON® IRISH WHISKEY or MALIBU®.
    • Valid in: Illinois, Louisiana, Missouri, Nebraska, Ohio, South Carolina, Washington

SIP EASY. ENJOY MALIBU RESPONSIBLY. MALIBU® Caribbean Rum With Coconut Liqueur. 21% – 24% Alc./Vol. ©2017 Pernod Ricard USA, New York, NY

JAMESON® Irish Whiskey. 40% Alc./Vol. (80 Proof). Product of Ireland. ©2018 Imported by John Jameson Import Company, New York, NY

peanut butter oatmeal cookie on a plate in a kitchen with a bowl of raisins

Peanut Butter Oatmeal Cookies

When you want a treat but you don’t want to waste calories, you will definitely want to make these delicious Peanut Butter Oatmeal Cookies!

My New Year’s resolution was to make healthier life choices, but in small, manageable places.   The first new choice I made was to change my breakfast from sugar cereal topped with berries to a protein rich oatmeal topped with berries.

If you’ve never tried homemade oatmeal, consider my recipe for Overnight Oatmeal in a Jar.  It’s simple and so delicious!

a stack of peanut butter oatmeal cookies on a kitchen counter

What I love most about these Peanut Butter Oatmeal Cookies is that I don’t have to feel guilty when I want to enjoy one.  I thought hard about the recipe for these cookies and made sure to choose ingredients that would pack a punch!

Depending on what kind of peanut butter and oats you use, each cookie could potentially have 10g of protein in each one!

peanut butter oatmeal cookie on a plate in a kitchen with a bowl of raisins

That’s a snack I can feel good about giving my kids and treating myself to!

Substitution Options

If you’re not into raisins and chocolate chips, consider substituting the following:

  • Chia seeds
  • Almonds
  • Walnuts
  • Peanuts
  • Sunflower seeds
  • Poppy seeds
  • Pumpkin seeds
  • Dried cranberries

Peanut butter oatmeal cookies on a kitchen counter

You could also substitute agave or maple syrup for the honey.  Super easy substitution to make!

I really hope you enjoy these fantastically delicious and guilt-free peanut butter oatmeal cookies!

Happy Baking!

Peanut Butter Oatmeal Cookies

Yield: 1 dozen
Prep Time: 1 days 1 hour
Cook Time: 13 minutes
Total Time: 1 days 1 hour 13 minutes

Ingredients

  • 2 large bananas , mashed
  • 1/2 cup creamy peanut butter (I used all-natural Jif)
  • 2 large eggs
  • 2 Tbsp pure honey
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 3/4 cup oat flour (pulse 3/4 cup oats in the food processor to make this flour)
  • 1/4 cup steel cut oats
  • 1/2 cup raisins
  • 1/4 cup dark chocolate chips

Instructions

  • In a large bowl, whisk together the mashed bananas, peanut butter, eggs, honey,  and vanilla until combined.
  • Add the oat flour and baking soda and fold together until no more flour can be seen.
  • Pour in the steel cut oats, raisins and chocolate chips and fold together.
  • Cover with plastic wrap and chill overnight.
  • When ready to bake, preheat oven to 375F & line baking sheet with parchment paper.
  • Using an ice cream scoop with a 1/4 cup serving,  scoop chilled dough and place evently onto parchment paper leaving 2-3 inches between each mound. Gently press down with a spatula to form a disk.
  • Bake 12-14 minutes or until the tops and sides are firm and a toothpick comes out clean.
  • Cool on the baking sheet for 10 minutes before removing to wire rack.
  • Store in an airtight container for up to a week.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

Banana Nut Bread

Using whole wheat flour, seeds, and oil, this “healthyish” Banana Nut Bread is a guilt-free alternative to a traditional banana bread recipe.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

I was provided products from OXO for this post, however all the opinions are my own. 

When I started writing this post, I got to thinking about how many different banana bread recipes I’ve made.  Turns out that this Banana Nut Bread is the 8th different banana bread recipe I’ve shared on The JavaCupcake Blog.

EIGHT!!!  Can you believe it?

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

Other awesome banana bread recipes from JavaCupcake:

Other awesome banana bread recipes from JavaCupcake: Peanut Butter and Chocolate Banana Bread Biscoff White Chocolate Chip Banana Bread Chocolate Chip Banana Bread Cupcakes Peanut Butter Banana Bread Pumpkin Banana Bread with Chocolate Glaze Emme's Banana Bread Blueberry Banana Bread

This recipe for Banana Nut Bread comes from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life by Lindsay Maitland Hunt.

In the book, this recipe is actually titled ‘Seeded Whole Wheat Banana Bread’ and can be found on pg. 59.  Big thanks to OXO for gifting me with this book and the tools to make this bread.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

What I love about this book is that Abrams takes recipes we all know and love and just gives them a healthy twist.

For example, this banana nut bread uses oil instead of butter, whole wheat flour instead of all purpose flour, less sugar and adds sesame and poppy seeds as well as pecans.

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

OXO Products used:

Unfortunately, I can’t eat nuts because I’m allergic to them… however my photographer Fanette of Frenchly Photography said this Banana Nut Bread was out-of-this-world delicious!

In fact, for the 2 days it was in her house, Fanette said this Banana Nut Bread was the only thing her 1 year old son, Jules, would eat!  Now, if that isn’t the ultimate compliment… I don’t know what is!

Banana Nut Bread | The JavaCupcake Blog https://javacupcake.com #OXO

So if you’re looking for a ‘healthyish’ version of banana bread, you must try this recipe for Banana Nut Bread!

Banana Nut Bread

Banana Nut Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Batter

  • 1/2 cup (120ml) vegetable oil
  • 1 cup mashed banana, very ripe (3 large bananas)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) whole wheat flour
  • 1/4 cup (35g) poppy seeds
  • 1/4 cup (46g) sesame seeds
  • 2/3 cup (135g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (120g) chopped pecans

Topping

  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • 1 Tbsp granulated sugar

Instructions

  1. Preheat oven to 350 F degrees. Grease & flour a loaf pan.
  2. In a large bowl, combine the wet ingredients: oil, bananas, eggs, and vanilla.
  3. In another large bowl, whisk together the dry ingredients: flour, seeds, sugar, baking powder, and salt.
  4. In two parts, add the dry flour mixture to the wet oil mixture. Fold until just combined.
  5. Add the chopped nuts and fold gently to incorporate.
  6. In a small bowl, combine the sugar and seeds.
  7. Pour the batter into the prepared loaf pan and sprinkle sugar/seeds over the top.
  8. Bake for 55-60 minutes or until the edges are dark golden brown and a toothpick comes out clean.
  9. Cool the bread in the pan for 20 minutes before removing to a wire rack to cool completely.

 

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Hummingbird Cake

This nut-free recipe for Hummingbird Cake is full of pineapple, banana, and sunflower seeds!  There’s so much flavor you won’t miss the nuts! Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I’m allergic to nuts.  I mean, I can have peanuts because technically they’re a legume, but almonds, walnuts, cashews… they make me swell up and honestly I don’t want to know what happens after that.

Since Hummingbird Cake traditionally has nuts in it, I’ve never tried it because of that.

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

I was recently at an event where the Hummingbird Cake was made by Dog Tag Bakery.  DTB is a nut-free bakery and when I realized that the cake would have no nuts I jumped at the chance to try it!

This recipe actually is the same recipe they use at Dog Tag Bakery!  I’m so blessed to know the pastry chef there and she was so gracious to share it with me!  Thank you, Rebecca!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Holy cow… I’ve been missing out in my life!!  The combination of the banana and pineapple together make the Hummingbird cake incredibly moist and flavorful.

Add the crunch of sunflower seeds and the richness of the cream cheese frosting and  OH MY this cake is out of this world!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

Making this cake was fun too.  It was the first cake I assembled at my photographers studio so it was a challenge to decorate it without all my tools at home.

Fanette of Frenchly Photography did an amazing job capturing the beauty of this Hummingbird Cake!

Hummingbird Cake | The JavaCupcake Blog https://javacupcake.com

The recipe that Rebecca gave me didn’t include a recipe for frosting.  So, I used my pipeable cream cheese frosting recipe and doubled it to have enough to finish off the cake.

Happy Baking!

Hummingbird Cake

Hummingbird Cake

Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

Cake

  • 1005g cake flour
  • 1065g sugar
  • 14g salt
  • 14g baking soda
  • 8g ground cinnamon
  • 366g eggs
  • 511g vegetable oil
  • 560g crushed pineapple, drained before weighing
  • 32g vanilla extract
  • 1136g banana, mashed
  • 295g sunflower seeds

Frosting

  • 16oz full fat cream cheese, room temperature
  • 1 cup unsalted butter, room temp for 30 minutes before using
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp heavy cream, as needed
  • Sunflower Seeds, for decoration

Instructions

Cake

  1. Preheat oven to 400F degrees. Line, grease and flour 3 8in round cake pans.
  2. Weigh the flour, sugar, salt, baking soda and cinnamon and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs and oil.
  4. Sift the dry mixture into the bowl with the eggs/oil. Mix on low for 1 minute, making sure the bottoms and sides of the bowl have been scraped so all the dry is combined into the wet. Do not over mix!
  5. Fold in the banana and pineapple. Mix on low for 30 seconds.
  6. Add the sunflower seeds and mix an additional 15 seconds. Scrape the bowl.
  7. Measure 1660g of batter for each prepared pan.
  8. Bake for about 50 minutes or until a tooth pic comes out clean from the center of the cake.
  9. Allow the cakes to cool for 10 minutes until removing to cool completely on a wire rack.

Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the slightly room temperature butter and cream cheese just until combined.
  2. Sift the powdered sugar then measure out 5 cups. One cup at a time, add the sugar and slowly mix to combine. Do not mixer longer than it takes to combine.
  3. Pour the vanilla evenly over the frosting and mix slowly to combine.
  4. Scrape the sides of the bowl then mix on high for 5-7 seconds. STOP MIXING!
  5. Test the consistency of the frosting, if it is too thick add a teaspoon of heavy cream and mix only until incorporated. If the frosting is too soft, chill for 20 minutes before frosting.

Assembly

  1. Trip the hump/top of each cake so they are relatively level.
  2. Place the first layer of cake on the cake stand and spread frosting evenly over the top. Add the second layer and repeat. Finish by placing the their layer, cut site down, on top.
  3. Frost a very thin crumb coat over the outside of the cake. Chill cake for 30 minutes. (Leave frosting in cool place while the cake chills).
  4. Once the crumb coat is chilled firm, frost the sides and top of the cake.
  5. Using a star tip, pipe swirl dollops of frosting around the outside top edge of the cake.
  6. Sprinkle sunflower seeds on each swirl to garnish.
  7. Chill until ready to serve. When ready to serve, remove from fridge for 20 minutes before cutting.

Notes

Recipe courtesy of Dog Tag Bakery.

 

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Pumpkin Banana Bread with a Chocolate Glaze

Take your banana bread to the next level by making this simple, delicious Pumpkin Banana Bread with a Chocolate Glaze!  It’s moist, flavorful and so easy to make!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

I’ve teamed up with 25 amazing bloggers to bring you this mouthwatering round-up of incredible Thanksgiving recipes!

So make sure to scroll down to see all the amazing recipes, visit their blogs and enter to win!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

I had a few bananas that need to be made into bread but was tired of the same ole recipe.  So, for this bread since it was just about to be pumpkin season, I thought why don’t I add pumpkin to my traditional batter and see how that turns out?

And that’s what I did!

This recipe made one large loaf and one smaller one to share with a friend.  You can see in the picture above the two sizes I got.  I’m sure you could use two medium size pans to get two of the same size or several small ones or even fill up the big one to the brim!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Adding a chocolate glaze to the top of my bread was an after thought, but boy am I glad I did!  That bit of extra bitter sweetness is the perfect decadence that makes this bread really special!

That and I used my beautiful new Bavarian porcelain china to enjoy a slice of bread and a cup of tea.  Everything tastes better when it’s served on something pretty!

Pumpkin Banana Bread with a Chocolate Glaze | JavaCupcake.com

Pumpkin Banana Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 large bananas, mashed
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 50g dark chocolate, chopped
  • 50g heavy cream

Instructions

  1. Preheat oven to 350F degrees. Grease, flour and line with parchment paper one large 9x5in loaf pan. Prep a second, smaller pan (whatever you have on hand) the same way. This recipe makes enough for one large loaf with some leftover for a smaller as well.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute. Add the eggs and vanilla and beat together for 2 minutes until light and fluffy.
  3. Mix in the pumpkin puree and the mashed bananas until incorporated. Make sure to scrape the sides of the bowl to ensure everything is mixed together.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add this to the wet mixture in two parts mixing until just combined. Do not over mix!
  5. Pour about 2/3 of the batter into the large prepared pan or enough to fill leaving about 3/4in of the pan free. Pour the remaining in the smaller pan.
  6. Bake for 50-60 minutes or until a toothpick comes out of the center clean. If you underbake the bread will fall in the center. The smaller loaf will take less time, check after 20-30 minutes.
  7. Allow the breads to cool in the pan for 5 minutes before removing to cool completely on a wire rack.
  8. Once cool, melt together the milk and the chocolate slowly in a microwave until smooth. (20 second increments and mix after each, it won't take long)
  9. Pour the chocolate over the loaves and spread gently to the edges. You want most of the chocolate on the top, not the sides. Do not slice until the chocolate has set.

Click on each image or link to check out the recipe & enter to win their giveaway! Remember, more than $1250 in prizes are up for grabs!

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Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

Peanut Butter Banana Bread

Cinnamon infused banana bread swirled with peanut butter and topped with a crunchy streusel, this bread is the perfect treat for any brunch or afternoon party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

This past weekend, my friend Margot hosted a 31 Bags party at her house.  I’ve never been to one of these parties and to be honest, I didn’t know what 31 bags were before she told me about having her party.  I looked over the catalog and they have a bag that could possibly hold my camera and my giant computer, so I’m excited!  (Turns out – the bag won’t fit my laptop, but I did order lots of other great stuff!)

I offered to bake some yummies for the party.   The party began at 11am, so Margot decided on  a yogurt & fruit bar as well as serving mini quiches for her guests.  We bothdecided a sliced sweet bread would go great with the breakfast/brunch theme!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

And… if you know anything about me, I can never make anything the same way twice (why waste an opportunity for another blog post with a new recipe – ha ha!), I need to come up with something delicious and new.

I started with my daughter’s recipe for banana bread.  It’s a classic and can be easily made with a variety of mix-ins or toppings.    I decided on a peanut butter, cream cheese swirl though out the bread and a crunch streusel topping.  This Peanut Butter Banana Bread will be perfect for the party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

I’m also making an oatmeal cookie for a sweet, but still “brunchy” dessert.  At the time of writing this post, however, I had not decided what kind to make.  So if you see a link somewhere, it means I made it and posted the recipe.  If not, oh well! HA!

So, if you need a delicious, quick bread for a brunch or afternoon party… this bread is a perfect choice!

Enjoy!

PS… Here’s a cute picture of me and Margot not too long ago!  We ran the Pink up the Pace 5K with our babies in tow! So fun!

Pink up the Pace 5K - Grafenwöhr, Deutschland | JavaCupcake.com

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Yield: 1 loaf of bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Banana Bread

  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 4 ripe small bananas
  • 1/4 cup buttermilk
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Peanut Butter Swirl

  • 1/2 cup creamy peanut butter
  • 2oz cream cheese, room temperature
  • 2 Tbsp heavy cream or milk

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar, lightly packed
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, cold & cubed
  • 1/2 cup quick oats

Instructions

Banana Bread

  1. Preheat oven to 350 F degrees. Line a loaf pan with parchment paper then grease and flour it.
  2. In a small bowl, mash with a fork the bananas until chunky. Add the buttermilk, cinnamon, nutmeg and vanilla and stir until combined.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of your stand mixer, cream the butter and sugar together for 1 minute.
  5. One at a time, add the eggs and scrape the sides of the bowl after each addition. Mix on high for 1 minute.
  6. Add the bananas and mix until just combined.
  7. In three parts, add the flour and mix until no more flour can be seen. Do not overmix!

Peanut Butter Swirl

  1. In a medium bowl, whip together with a hand mixer the cream cheese and peanut butter.
  2. Mix in the cream until smooth.

Streusel Topping

  1. In a medium bowl, combine all the ingredients.
  2. Using a pastry blender or a fork, work the ingredients until it's a coarse meal texture.

Assembly & Baking

  1. Spread a third of the batter evenly onto the bottom of the prepared pan. Scoop tablespoon dollops of peanut butter mixture on top. Using a butter knife, swirl the peanut butter into the batter.
  2. Repeat this process two more times.
  3. Sprinkle streusel mixture evenly over the top of the batter. NOTE: You'll only need about 2/3 of the topping. Save the rest for muffins or toss out.
  4. Bake on the center rack of your oven for 60 minutes or until a toothpick comes out clean. You may need less or more time depending on your oven.
  5. Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove to a wire rack to cool completely or slice to serve warm with butter.

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