~waits until after Pi day to post this~
how many forms can banana bread be morphed into?
according to the number of times I keep bringing this recipe back, it’s a lot.
Banana bread gets a rep for being the go-to recipe for when your bananas turn “too ripe”. I don’t understand that, really… like oops I didn’t notice these bananas casually TURNING BLACK as they’ve sat on my counter for the past week??
So for some reason when I actually want my bananas to ripen, they take eons. About two weeks to turn a good black colour, and for them to be in their most sugary ripe stage. Anyway, this recipe is nothing but a variation of my trusty banana bread recipe– the oil replaced by natural peanut butter, berries thrown in for that PB & J riff, cinnamon crumb topping, and a glaze just for good measure.
Oh yah, the PBBBB is for peanut butter berry banana breakfast… cake. Pretty good, hey? I take inspiration from my studies… sometimes there’s so many abbreviations it gets kinda ridiculous, and when I read a normal book again, I wonder why it’s so wordy. Oops.
That’s actually all I have to say about it, LOL. ugh writing blog posts never get easier, do they??
Sometimes articles like “how to improve your food photography 101” “how to run a successful food blog” “how to build your personal brand” etc etc catch my eye, and yeah of course I’m curious, and I read them. Besides the obvious– post consistently, quality photos and writing, dependable recipes, easy to navigate and clean website– your food blog should occupy a certain “niche” so your readers know what to expect in your posts; they have a reason to re-visit your website.
And a lot of blogs in the blogosphere have done that– esp catering towards certain food intolerances, or promoting whole grain/refined sugar free sort of baking, which I love and appreciate and admire. But for now, I haven’t yet committed to anything in particular. Dear readers, did you have a concept of what you wanted your blog to be when you started? Do you find that confining, or somehow liberating? I’m curious to know 🙂
Actually, I can describe my blog niche… it’s sort of breakfasty, homey, carby, sometimes fancy baking, incorporating Asian flavours. And somewhat experimental / not well planned out, haha.
I hope you guys can take a breather in your busy week to make a breakfast you’d be happy to wake up to, whether it be this cake or oatmeal or something else. After all, it’s appreciating the small moments in life that make it meaningful 🙂
Suggested way to serve this PBBB cake– with a cup of chocolate chai tea and a book… enjoy!
for the cake
- 1 3/4 cup whole wheat pastry flour
- 1/2 cup dark brown sugar, lightly packed
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup buttermilk
- 1/2 cup natural smooth peanut butter
- 2 eggs
- 1 tsp vanilla
- 4 med-large bananas
- 1 cup fresh berries (I used blueberries and chopped up some strawberries), lightly tossed in flour
for the crumb topping
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
for the glaze (optional)
- 3/4 cup confectioners sugar
- few tsp milk
for the cake
- Preheat your oven to 350°F. Grease and line one 8-inch round cake pan with parchment paper. Grease and line 4 muffin cavities (or another smaller pan to make a smaller cake with the remaining batter).
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, salt.
- In a medium bowl, whisk together the eggs, buttermilk, peanut butter, and vanilla.
- In another medium bowl, mash together your bananas until just a few large lumps remain.
- Add mashed bananas and peanut butter mixture to your dry ingredients.
- Fold until just combined– don’t overmix.
for the crumb topping
- Whisk together the sugar, cinnamon, salt and melted butter until combined and the sugar dissolves
- Stir in the flour with a wooden spoon.
- You can form large clumps with your hands, or just leave it crumbly as is.
- Fill 1/3 of your cake pan with batter. Sprinkle a little less than 3/4 cup of your berries. Pour the remaining batter on top until the pan is almost full. Sprinkle your remaining berries on top, then sprinkle the crumb topping on top.
- Repeat for the extra batter/berries/crumb topping to fill your extra muffin cups.
- Bake for 30-35 minutes (muffins) to 45-50 minutes (cake), or until the top is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool to room temperature.
for the glaze
- Whisk together the confectioner’s sugar and milk until it’s a drizzly consistency.
- Glaze your cake and enjoy!