I’ve got mixed feelings today – the year is coming to an end and wondering what the next one has in store. Do you feel the same?
2012 has been a good year, not great but good. A year when I got an opportunity to meet new people and make some new friends. A year that helped me hone my skills and got me started with baking. A year of disappointments and a year of collaboration. I hope tomorrow will be a better reflection of the past year.
The combination of banana and peanut butter is heavenly and have you tried it in a smoothie? Ohhh its heavenly. If you’re like me who doesn’t like to cook morning breakfast, then breads are great but banana bread is even more awesome. Bake it a night before and glaze it in the morning. Warm the bread a bit before glazing it with some yummy peanut butter. The nibs add a nice crunch to the bread. I tasted cocoa nibs from Peru for the first time and exploring new recipes with it.
2 overly ripe bananas
80gms butter (Amul or Govind)
100gms raw sugar (you can add 25gms more if you like yours sweeter)
1tsp baking soda
1tsp cinnamon powder
140gms wheat flour
60gms all purpose flour
1tbs peanut butter
1tbs milk (room temperature)
1tsp raw sugar
cocoa nibs for garnish (optional)
1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
2. Sieve the flours along with baking soda and cinnamon powder.
3. Mash the bananas in a bowl. Add egg, raw sugar and butter and beat until mixed well.
4. Combine the dry and wet ingredients gently and mix it with the help of a spatula.
5. Pour the mixture into the greased pan and bake for about 45 minutes or until its done based on your oven settings.
6. Allow it to cool on a wire rack for about one hour.
7. Prepare the glaze and spread it over the cake while its still warm and sprinkle some cocoa nibs for some crunch.
Happy New Year! Look forward to more food love 🙂