ELVIS BREAD

Elvis Bread image

Provided by Linda Dalton

Time 1h25m

Number Of Ingredients 14

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cooking spray
1 Tbsp all purpose flour
1 c all purpose flour
3/4 c rolled oats ground in food processor
3/4 c sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 ripe bananas mashed
1/2 c creamy peanut butter
2 eggs room temp if possible, lightly beaten
1/2 c canola oil
1 tsp pure vanilla extract
1/2 c dry roasted peanuts chopped (optional)

Steps:

1. Pre heat oven to 350 degrees. Prepare 9 x 5 x 3 loaf pan with cooking spray and flour. Set aside. In medium size bowl combine mashed bananas and peanut butter. I use a potato masher for the bananas and a whisk to combine the rest of the wet ingredients. Add the eggs, canola oil and vanilla. Combine and set aside while you assemble the dry ingredients.
2. In large bowl add flour, ground oats, sugar, baking powder, baking soda, and salt. Whisk to incorporate. Fold wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. You don't need to drag out your hand or stand mixer for this. Add chopped peanuts(if using)and gently fold in.
3. The secret to moist banana bread is to not over mix the batter, and that's the result you'll acheive by doing it by hand. Pour mixure into prepared pan and bake 55 minutes. Place on wire rack to cool about 15 minutes. Carefully remove the bread from the pan and let cool another 1/2 hour. Slice and serve plain or with additional peanut butter, cream cheese or butter. Some say it's better the next day toasted with a smidge of butter.