Peanut Butter Banana Swirl Loaf
I found this recipe in a bread machine cookbook that I got from our local library and had to try it. It's very rich but it was a hit with the family. (I'm still partial to good old fashioned cinnamon swirl bread, FYI.)
Peanut Butter Banana Swirl Loaf
1/2 cup water
1 cup mashed ripe banana
1/4 cup non-fat dry milk
3/4 tsp. salt
3 Tbsp. maple syrup
2 Tbsp. butter
3 1/3 cups bread flour
2 tsp. yeast.
NOTE: I thought 1/2 cup water was too little so I bumped it up to 3/4 cup. Since I'd used very ripe bananas, I ended up with a dough that was too moist. I added at least another cup of flour to the dough as it mixed in the bread machine and in the end came up with enough dough to make 2 loaves.
Peanut Butter Filling:
1/2 cup peanut butter
1/3 cup brown sugar, packed
1 1/2 cup unsalted peanuts, optional
Place the bread ingredients (not the filling) into the pan of your bread machine according to the manufacturers directions. (You could also make this by hand or with the dough hook of a mixer.)
Using the bread machines dough cycle, prepare the dough.
When done, place dough on lightly floured surface, cover with a large bowl and let rest 10 to 15 minutes.
Meanwhile, mix the filling. (I heated the peanut butter and brown sugar together over low heat until very pliable but not melted.)
Roll out dough to 18" x 8" rectangle
Spread the filling over the dough to within 1/2" of the edges.
Roll up jelly roll-style, tucking ends under.
Place in greased bread pans. Cover; let rise in warm place free of draft until doubled in size, usually 30 to 45 minutes. Before baking, use a clean skewer to poke several holes down through the bread. Pockets of air like to develop within the swirls and the holes you poke will help some of that air to escape and prevent a lot of air pockets in the finished loaf.
Heat oven to 350 degrees.
Bake 40 to 50 minutes or until bread sounds hollow when tapped.
Cool slightly within pans and then remove pans and cool on wire racks.
Peanut Butter Banana Swirl Loaf
1/2 cup water
1 cup mashed ripe banana
1/4 cup non-fat dry milk
3/4 tsp. salt
3 Tbsp. maple syrup
2 Tbsp. butter
3 1/3 cups bread flour
2 tsp. yeast.
NOTE: I thought 1/2 cup water was too little so I bumped it up to 3/4 cup. Since I'd used very ripe bananas, I ended up with a dough that was too moist. I added at least another cup of flour to the dough as it mixed in the bread machine and in the end came up with enough dough to make 2 loaves.
Peanut Butter Filling:
1/2 cup peanut butter
1/3 cup brown sugar, packed
1 1/2 cup unsalted peanuts, optional
Place the bread ingredients (not the filling) into the pan of your bread machine according to the manufacturers directions. (You could also make this by hand or with the dough hook of a mixer.)
Using the bread machines dough cycle, prepare the dough.
When done, place dough on lightly floured surface, cover with a large bowl and let rest 10 to 15 minutes.
Meanwhile, mix the filling. (I heated the peanut butter and brown sugar together over low heat until very pliable but not melted.)
Roll out dough to 18" x 8" rectangle
Spread the filling over the dough to within 1/2" of the edges.
Roll up jelly roll-style, tucking ends under.
Place in greased bread pans. Cover; let rise in warm place free of draft until doubled in size, usually 30 to 45 minutes. Before baking, use a clean skewer to poke several holes down through the bread. Pockets of air like to develop within the swirls and the holes you poke will help some of that air to escape and prevent a lot of air pockets in the finished loaf.
Heat oven to 350 degrees.
Bake 40 to 50 minutes or until bread sounds hollow when tapped.
Cool slightly within pans and then remove pans and cool on wire racks.
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