Simple Peanut Butter Loaf Cake. A Publix Aprons® recipe.
This one’s for all the loaf cake lovers out there. It's simple and loaded with chocolate and peanut butter. And because it’s quick and easy to make, it might just become your new dessert go-to. To see the full recipe visit
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Winter Project & Peanut Butter & Banana Loaf Recipe!
Peanut Butter & Banana Loaf
Preheat your oven to 350F
In a big bowl combine the dry ingredients:
2 cups of all purpose flour
2 tsp baking powder
1/4 tsp salt
In another bowl mix the wet ingredients well:
2 medium very ripe bananas, mashed
1 cup peanut butter
1/2 cup maple syrup
1 1/2 cup non-dairy milk. I used oat milk.
2 tbsp light tasting oil like canola.
1 1/2 tsp vanilla extract
Line your loaf pan with parchment. I like to lightly spray mine with oil first so the parchment will stay in place.
Pour the wet into the dry ingredients and fold together just until combined. Don’t over mix.
Pour mixture into your prepared loaf pan and bake at 350F for 50 mins to an hour.
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Keto Peanut Butter Bread | The BEST Keto Bread Recipe
Get the recipe with macros at
Today we're making Keto bread! And not just any old Keto bread, not the almond flour Keto bread, this is THE BEST KETO bread and we're making it with Peanut Butter. Yep, believe it or not this is one of the coolest and underrated low carb and keto friendly bread recipes. Enjoy!!
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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:
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.
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NO KNEAD???? The result is truly incredible! Must try this peanut butter bread recipe！
NO KNEAD! The result is truly incredible! Must try this peanut butter bread recipe！
Ingredients:
Eggs 1 (without shell 50g)
Water 140-160ml
Active dry yeast 3g (1tsp)
White sugar 25g (2tbsp)
Bread flour or all-purpose flour 300g (2cups)
Salt 3g(1/2tsp)
Olive oil 15g(1tbsp)
Peanut butter
Bake in a 356F or 180 C preheated oven for 30 minutes or until it is golden brown in color.
所用材料：
鸡蛋 1个（不带壳50克）
水 140-160毫升
活性干酵母 3克（1茶勺）
白糖 25克（2大勺）
高筋或中筋面粉 300克（2杯）
盐 3克（1/2茶勺）
橄榄油 15克（1大勺）
花生酱 适量
烤箱预热356华氏度或180摄氏度烤30分钟
欢迎大家订阅我的美食频道并打开旁边的小铃铛：
#nokneadbread #softbread #easybread #simplebread #sweetbread #peanutbutterbread
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L.A. Schools Peanut Butter Bread Recipe | A Back-To-School Throwback | Cooking With Carolyn
How to Make L.A. Schools Peanut Butter Bread Recipe as a Back-To-School Throwback
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