I'm at the Denver airport waiting for my plane. Unfortunately, my flight has been postponed one hour. My parents drive over two hours to pick me up from the airport, so I feel bad making them wait. I hope they do something fun.
This is the last recipe I made using my old camera. The lens on my old camera wouldn't retract back inside the camera. I tried to lightly squish the lens back. I'm sure I made it worse and caused more damage.
I took the camera to a repair shop near my office. The shop attendant said they no longer fix that version. He said fixing it would cost more than the camera is worth.
Luckily, I already had a newer camera in my possession. It has been a good month for me. I have a new laptop and a new camera.
I got this banana bread recipe from all recipes.com. It is entitled "Banana Banana Bread." The recipe author must be confident of its banana flavor.
I made it peanut butter and jelly banana bread by adding peanut butter, honey roasted peanuts, peanut butter chips, and jam. I used the rhubarb jam. I used less butter because I added peanut butter. I think I should have used the original amount of butter called for. I used less sugar. I usually do when I made banana bread, and it always turns out well.
The ingredients are 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup butter, 1/2 cup peanut butter, 1/2 cup brown sugar, 2 eggs, 2 brown bananas, 1/2 cup peanut butter chips, 1/2 cup honey roasted peanuts, and 1/2 cup jam.
I added the softened butter, peanut butter, and brown sugar to a bowl. I creamed these ingredients together.
I stirred in the eggs and then the bananas.
I added the flour, baking soda, and salt.
I partially stirred the batter together before adding the peanuts and peanut butter chips. I stirred the batter until there were no streaks of flour.
I added half of the batter into a nine by five inch loaf pan lined with parchment paper. I greased the parchment paper because I'm risk averse. I smoothed the batter out.
I added jam onto of the batter. I spread the jam out before scooping the remaining bread batter onto of the jam. I smoothed the batter out as gently as possible.
I baked the bread for 75 minutes at 350 degrees. For the last 30 minutes of the baking time, I placed tin foil ontop of the bread so that it didn't get too brown.
I let the bread cool for a few minutes before removing it from the pan and letting it cool completely on a wire rack.
I cut myself a thick slice and dug in.
It was hearty, substantial bread. I think it needed more liquid in the batter in the form of more banana, butter, or milk. It wasn't dry, but it was dense. I usually use three bananas in my banana bread, and I should have in this bread too.
The banana flavor was pretty subtle. The peanut butter flavor overpowered the bananas. It didn't have a overwhelming peanut butter taste though.
The roasted nuts and peanut butter chips gave the bread texture and additional sweetness.
Despite my complaints, it was yummy bread. I think I would make several revisions. Peanut butter and jelly is a great pairing, and it deserves to be revisited in banana bread form.