It’s Secret Recipe Club time again. Are you as excited as I am? This month I got to drool over the fabulous recipes at Kate’s Kitchen. This coffee crusted pork roast sounds to die for and I can’t wait to try her, asian chicken salad. And did I mention she has a fabulous Sous Chef. I’m totally jealous.
It took me forever to decide between the Chocolate Chip Cookie S’mores and this Peanut Butter Bread. I just HAD to try the bread though. I couldn’t get the idea of it out of my head.
I saw some fresh blueberries at the store and I couldn’t help but pick up a container. It was by far my best decision of the day. The blueberries were the perfect addition. The original recipe calls for an egg and not a banana but… Little Miss was helping me bake. She cracked my one room temperature egg on to the counter RIGHT beside the bowl sooooo I threw in a banana instead.
This bread is dense and the blueberries literally burst with flavor against the peanut butter. This disappeared in less than 24 hours.
Peanut Butter Blueberry Banana Bread
Mix together flour, baking powder and salt in a medium bowl. Set aside.
In a small bowl or measuring cup mix together milk, banana and vanilla. Set aside.
In the bowl of a standing mixer cream together your butter and brown sugar. Then add your peanut butter until all mixed.
Stop the mixer and by hand fold in your banana/milk mixture until it’s incorporated.
Fold in blueberries by hand.
Pour into a 9×5 loaf pan, sprinkle with a touch of sea salt and bake 50-60 minutes.