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Wednesday, March 30, 2011

Recipe Review: Peanut Butter Banana Bread

Last night, I made a breakfast casserole (which my be my favorite food EVER) and this bread for dinner. It was awesome. And since I cooked it just for myself & Taylor, we have breakfast/lunch/dinner for the next week. Hooray for no Lean Pockets!!

The bread was unusual for sure, but delicious. It called for 1 cup of wheat flour with 1/2 cup of all-purpose flour. The addition of the wheat flour was great because it gave the bread a more hearty texture. The recipe also called for cinnamon and flaxseed - neither of which I had (or should I say neither of which Taylor's stockpile of man-food had). So (cringe) we added about 1 teaspoon of espresso in lieu of the cinnamon. Don't ask me why espresso naturally comes to mind when there is no cinnamon in sight. Despite my initial predictions, the espresso was a surprisingly good addition to the recipe. We didn't add much but you could see the espresso bits after the bread baked! Overall, this was delicious. It wasn't a difficult recipe at all, especially since it didn't require yeast. The long list of ingredients might look intimidating at first but its well worth all the measuring and mixing!

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