Good Food and Good Music. What more can you ask for?
You know that saying “too many cooks in a kitchen”? Well it was created to describe my family. My grandmother is probably one of the best cooks I know and she passed down that gene/talent (whatever you want to call it) to my mother and sisters. Me? Im struggling. Im still in the beginning stages where instructions are followed to a T and anything more complicated than a muffin turns into a disaster. (Ive also set off a fire alarm once aka the chipotle shrimp tacos haha) But thanks to the encouragement and especially the patience of my family Im getting better. So this post is dedicated to my eldest sister who actually turned me on to this recipe (and Im sure many recipes to come!)
1 tsp of baking soda
1/2 tsp of salt
1/2 cup of peanut butter
2/3 cups of sugar
3 large ripe bananas
2 large eggs
Preheat the oven to 350 and spray a 5 by 9 pan with cooking spray
In a small bowl, mix together with a fork the flour, baking soda, and salt.
In a large bowl, mix together the sugar and peanut butter. If you have an electric mixer, mix the ingredients together with it on medium speed for two minutes. IF you are like me then you dont have an electric mixer. Instead I rapidly mixed the peanut butter and sugar with a wooden spoon, then added in the eggs and bananas. At this point I used a blender (like a smoothie blender) and poured it all in there and blended it for maybe a minute or until its creamy. ** If you dont have a blender of any sort, this recipe will take a lot of manual labor! Expect to sweat! **
Pour the batter into a 5 by 9 pan. Stick the batter in the oven for 30 minutes. After 30 minutes, you should check on the bread. The top should look browned and to make sure stick a toothpick or fork in the bread. If the toothpick comes out clean the bread is done!
Delicately turn the pan over onto a wire rack or towel and then turn it over so the top is facing up. Let it cool for ten minutes then enjoy!
Hideaway- The Weepies