Well, the big news at our house these days is that my husband, Merle, has a play that’s opened off-Broadway in New York! That’s right—he’s the writer of “The Preacher and the Shrink” (which is playing through January 4)—so we’re back and forth to New York a lot these days. Doesn’t leave much time for cooking (or eating). Although we still get hungry, maybe more than ever.
I can hardly figure out how many groceries to buy or how much food to make because we’re in and out of New York so much. Even the few bananas I bought are getting over-ripe!
Which made me remember this fabulous Special Banana Bread recipe in my Fix-It and Forget-It NEW Cookbook . This Bread has got peanut butter and chocolate chips in it, too—which we all know help everything.
We eat this Bread for breakfast, for snacks, before bedtime—really, any time. I like to take it with us on our drives to and from New York, just in case we’re starving and caught without time to eat a real meal.
Sometimes I put the batter in these great little individual muffin cups (like you see in the photo) and set them on the bottom of my slow cooker. The flavor and texture are unbeatable! Make them once, and you’ll want to keep them around all the time.
And if you’re curious about Merle’s play, go to www.ThePreacherandtheShrink.com We’re having a great time with it!
Here’s the Special Banana Bread recipe. Let me know how quickly yours disappears!
Special Banana Bread
Makes 1 loaf
Prep. Time: 20 minutes
Cooking Time: 3½–4½ hours
Standing Time: 10 minutes
Fix-It and Forget-It NEW Cookbook
Ideal slow-cooker size: 6-quart
1⅓ cups all-purpose flour
⅔ cup whole wheat flour
¾ tsp. baking soda
½ tsp. salt
1 cup mashed, very ripe banana (2–3 medium)
½ cup creamy peanut butter
½ cup sugar
⅓ cup buttermilk
⅓ cup vegetable oil
1 tsp. vanilla extract
1 cup semisweet chocolate chips
1. In a mixing bowl, combine flours, baking soda, and salt.
2. In another mixing bowl, stir together banana, peanut butter, sugar, buttermilk, oil, eggs, and vanilla. When well-mixed, stir in chocolate chips.
3. Add wet ingredients to dry (or the other way around) and be very careful to stir briefly until just mixed. A few streaks of flour may remain.
4. Pour batter in greased loaf pan, 9 × 5 or 8 × 4, whatever size fits in your cooker. Or use small, individual bakers.
5. Place loaf pan or bakers on metal jar rings or small trivet in cooker. Prop slow cooker lid open at one end with a wooden spoon handle or chopstick.
6. Cook on High for 3½–4½ hours, until tester inserted in middle comes out clean.
7. Carefully, wearing oven gloves, remove the hot loaf pan or bakers from the hot cooker. Allow to stand for 10 minutes. Run a knife around the edge of the bread and turn the loaf out onto a wire rack to finish cooling. Slices best when cool, if you can wait that long!