Peanut Butter Loaf
This past weekend was filled with lots of relaxation and holiday cheer, including delicious meals and baking! For me, baking is so relaxing and I’m left with heavenly yummies in the aftermath. Plus my husband has a sweet tooth, so he’s more than happy to be my guinea pig (specifically these apple biscuits and these mini pumpkin cakes). On the menu this weekend: peanut butter loaf.
I was recently introduced to a decadently delicious peanut butter from A Loving Spoon. I love the honey bourbon flavor. So for this recipe, I’ve included it into this subtly sweet loaf that’s packed with rich flavors like bananas and chocolate.
Ingredients:
8 oz peanut butter
1/3 cup sugar
1 cup reduced fat buttermilk
2 eggs
1 tbsp vanilla
2 tbsp melted coconut oil
2 cups flour
1 tbsp baking power
1/2 tsp salt
1 tbsp cinnamon
1 very ripe banana, mashed
Dark chocolate chips
Directions:
- Preheat oven to 350 degrees
- In a blender or stand mixer combine peanut butter, reduced fat buttermilk, eggs, vanilla, coconut oil
- In a large bowl, mix all dry ingredients
- Incorporate wet and dry ingredients, add mashed banana and gently fold in
- Grease one 9×5 loaf pan or two mini loaf pans, pour half the batter into the pan, generously cover with dark chocolate chips (so that no batter is visible), layer with remaining batter
- Bake for 35-45 minutes or until a knife inserted into the center of the loaf comes out clean (cooking time will depend on the size and type of pan you are using)
- Transfer to a cooling rack, and enjoy alone or with butter, cream cheese or jam
Using a blender or stand mixer helps to evenly distribute the peanut butter, leaving you with a fragrant peanut-y batter. I like the texture of using crunchy peanut butter but smooth would absolutely work, too.
Are you curious about A Loving Spoon peanut butter? Enter for your chance to win a jar!
Please share your favorite ways to bake with peanut butter, I would love to hear from you!
-MW.
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sarah
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Michelle
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Kelly
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AAE
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Joan Chung
