Peanut butter swirl banana bread
Confession: I cannot build a fire.
I suppose it’s worth nothing that I’ve never tried… Perhaps this was a life skill taught after my short-lived stint in Brownies (#girlscoutdropout represent), but alas, I am suffering the repercussions of this poor life choice on the daily. Especially with this overly dramatic bomb cyclone rearing its ugly head on the east coat. The low on Saturday is currently predicted at -8 F. That’s without windchill.
To keep warm during the day, I’ve turned to baking more often. The hope is that standing in front of my oven will somehow keep me toasty enough until John gets home and builds a fire or lets me put my cold hands on him. Either/or.
It seems I am an expert at creating totally worthwhile excuses to warm up. For instance, this banana bread laced with peanut butter was probably fine on its own, but WAIT, MELTING CHOCOLATE would probably warm up my hands for a bit!
And it did. I melted the chocolate and then stupidly stuck my finger in it to see if it was warm enough and burned myself. Mission accomplished.
But all is fair in love and baking, or something like that.
Give this a try, guys! I promise it’ll keep you warm [for at least 30 seconds before you look outside at the bomb cyclone].Print
- 7 oz cream cheese, (room temperature)
- 3 overripe bananas (brown), (mashed)
- 6 tablespoons unsalted butter, (melted)
- 2 teaspoons vanilla extract
- 2 eggs, (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ – ½ cup sugar
- ½ cup creamy peanut butter
- Preheat oven to 350 F and line a loaf pan with parchment paper. Spray with nonstick baking spray, then set aside.
- In the bowl of a stand mixer, whip the cream cheese using the whisk attachment until soft, about 2 minutes. Add mashed bananas and melted butter, and vanilla then mix until combined.
- With the mixer on slow, add eggs one at a time, making sure to fully incorporate.
- Place a fine mesh strainer over a medium bowl and sift together flour, salt, baking soda, and sugar. Fold dry ingredients into wet ingredients just until barely combined.
- Place peanut butter in a microwave safe bowl and heat for 30 seconds.
- Pour half the batter into the loaf pan, then top with half the peanut butter. Use a clean knife to swirl peanut butter into batter. Repeat with remaining banana bread and peanut butter, swirling again with a clean knife.
- Bake for 35 minutes, or until a cake tester inserted into the cake comes out clean. Rest for 10 minutes before moving to a cooling rack.