Thimbles, Bobbins, Paper and Ink: Peanut Butter Banana Bread with Honey Cinnamon Butter

For the past 2 months my kitchen has been completely renovated. The Mister tore down walls, tore up the floor, rebuilt the kitchen cabinets and counter tops. He is doing the entire renovation on his own. It is really beginning to take shape now, though I have to admit that "camping" in my own home is not very much fun. Without a kitchen, or even a kitchen sink, I've been cooking in an electric frying pan and washing dishes in the bathtub. The kitchen isn't finished yet but the new stove/oven and kitchen sink are in. I have counter tops and most of the cabinets are installed (though they all need to have the doors). There is still a lot to do but I'm slowly unpacking the boxes and moving my kitchen things back into the kitchen as much as possible.

So today, after several months of not having the appliances and ability to bake, I used my new oven for the first time and baked a loaf of Peanut Butter Banana Bread and topped it off by making my own Honey-Cinnamon Butter to spread on it. Welcome to "What's under the Cake Dome Sunday #48!"

You know how it is...that bunch of bananas that were delicious but those last two or three get a little more ripe than you care to peel and eat, so what better use for them than to make banana bread. This recipe, though, adds peanut butter and I REALLY enjoy this combination of flavors.

The Honey-Cinnamon Butter is a snap to whip up. You can mix up as much or little as you like. Besides spreading on the banana bread the honey-cinnamon butter is delicious on your toast or pancakes or used in baking. I whipped up a small crock of the butter.

Peanut Butter Banana Bread

Ingredients:

1 1/2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)

Directions:

Preheat oven to 350 degree F. Generously grease an 8" X 4" loaf pan (or spray with cooking spray.
Sift and whisk together the flour, salt, baking soda, baking powder, cinnamon and nutmeg and set aside.
Beat the peanut butter, butter and sugar with a mixer on medium-high speed until light and fluffy (about 2 or 3 minutes). Beat in the eggs one at a time on medium speed and then beat in the vanilla extract. Beat in the flour mixture on low speed. Fold in the mashed bananas.
Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. (It took exactly 60 minutes in my new oven, but ovens do vary so watch carefully).
Cool the bread in the pan for 10 minutes; then remove it to a rack to cool completely.

Cinnamon-Honey Butter

Ingredients:

1/2 cup softened unsalted butter
3 Tablespoons honey
1/2 teaspoon cinnamon
scant 1/4 teaspoon salt

Directions:

In the bowl of your mixer fitted with a paddle, whip the butter, honey, cinnamon and salt on medium high speed until all ingredients are incorporated well and light and fluffy.

The mister is eager for me to get back into baking again. Once the kitchen is completely finished I'll post photos of the project in progress as well as the final room. It is still going to be a few weeks before completely finished but it is really starting to take shape now.

Until next time,

Cheers!

Jennifer