GRILLED PEANUT BUTTER, JELLY AND BANANA SANDWICH
Provided by Tyler Florence
Time 15m
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly.
- Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.
PEANUT BUTTER BANANA BREAD
I can't seem to get enough banana bread recipes, and the addition of peanut butter is always a plus. I love the light, cakelike texture of this bread. I may increase the peanut butter next time - it's pretty subtle, although it does comes through more strongly as the bread sits (it would probably be good to make it the night before you want to eat it). I made this into mini-loaves, baked for 35-40 minutes. From Home Cooking Magazine (November-December 2004).
Provided by Vino Girl
Categories Quick Breads
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease a 9x5 inch loaf pan.
- Cream brown sugar and butter until fluffy.
- Add egg, bananas, peanut butter, and buttermilk.
- Gradually add flour and baking soda to the creamed mixture.
- Pour batter into greased pan.
- Bake for 1 hour, or until it tests done when a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and allow to cool completely on a wire rack.
PEANUT BUTTER AND JELLY BREAD
Adapted from _My Bread_ by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/bs0RUe
Provided by DrGaellon
Categories Breads
Time 15h15m
Yield 1 1/3 lb, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg. Remove 1 tbsp of egg and set aside for glazing the loaf later. Chop half the peanuts and set aside.
- In a medium bowl, combine the flours, salt, yeast and remaining egg. In a blend, combine water and peanut butter and process until smooth. Immediately add this to the flour and stir with a wooden spoon or your hand until it forms a wet, sticky dough without lumps. Add whole peanuts and stir until evenly distributed. Cover with a linen towel and let stand at room temperature until dough is more than doubled in size and pocked with bubbles, at least 12 hours.
- Sprinkle the dough with flour and scrape out onto a floured work surface. Pat and pull the dough into a rectangle, 8 inches by 12, with the long side facing you.
- Spread the jam evenly across the surface, leaving a 1" border all around. Fold 1/3 of the rectangle over, lifting from the edge further away from you. Fold over towards you a second time, forming a three-layered roll with the seam towards you. Pinch the seam shut and tuck the ends under to contain the jam.
- Lightly spray a large loaf pan with non-stick spray. Sprinkle half the chopped peanuts in the bottom of the pan, then lay the roll into the pan, seam side down. Sprinkle the remaining chopped peanuts on top. Cover with a linen towel and let rise until doubled, about 1 hour. When poked, it should hold the impression; if it springs back, wait another 15 minutes.
- Preheat oven to 450°F for at least 15 minutes (time it to match the rise). Brush the loaf with the reserved egg. Bake until golden, about 75 minutes. If the peanuts start to get too dark, cover loosely with foil. When done, invert pan onto a baking rack then turn loaf right side up to cool.
Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 1.5, Cholesterol 26.4, Sodium 210.4, Carbohydrate 47.3, Fiber 2.8, Sugar 6.8, Protein 8.8
CRISPY PEANUT BUTTER, JELLY, AND BANANA ROLL UP
Make and share this Crispy Peanut Butter, Jelly, and Banana Roll Up recipe from Food.com.
Provided by kowley
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 350 Degrees.
- Roll slice of bread with a rolling pin until flat.
- Spread Jelly on the flattened bread.
- Cut the 1/2 of a banana in half vertically. (the long way).
- Spread as much peanut butter as you like on the two banana halves and put the halves together.
- Place banana on the bread an roll it up. Pinch the ends of bread together as well as you can.
- Place on a cookie sheet with the pinched end down and cook for around 8 minutes or until bread is crispy.
Nutrition Facts : Calories 119, Fat 1, SaturatedFat 0.2, Sodium 128.3, Carbohydrate 26.1, Fiber 2.1, Sugar 8.3, Protein 2.5
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- Preheat the oven to 350°F. Line a 9x5x3-inch loaf pan with parchment paper then lightly spray it with nonstick cooking spray.
- In another bowl, beat together the eggs, bananas, brown sugar, peanut butter and vegetable oil. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the peanuts, then pour half of the mixture into the prepared loaf pan. Take 1/4 cup of the preserves and dollop it on the batter. Using a butter knife, gently swirl the preserves. Pour the remaining batter and top, then dollop another 1/4 cup of the preserves on top, swirling again with a butter knife.
- Bake for 60-70 minutes, or until a tester inserted in the center comes out clean. Let cool completely.
PEANUT BUTTER AND JELLY BANANA BREAD - A SAUCY KITCHEN
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5/5 (1)Total Time 1 hr 10 minsCuisine AmericanCalories 311 per serving
- Add the bananas, eggs, 1/2 cup of the nut butter, and melted coconut oil to a blender and blend until smooth. Add the vanilla extract, coconut flour cinnamon, baking powder, and salt and blend once more to combine.
- Pour half of the batter into the prepared loaf tin. Measure out 1/4 cup of the jam and drop dollops of the jam over the batter. Use a butter knife to swirl the dollops across the batter. Pour the remaining batter over the top of the swirls. Take another 1/4 cup of the jam and dollop and swirl again.
- Place the loaf tin in your preheated oven and bake for 55-60 minutes or until a tooth pick inserted into the center comes out clean. Remove the bread from the oven and allow it too cool completely.
PEANUT BUTTER & JELLY BANANA BREAD - EVERYDAY MADE FRESH
From everydaymadefresh.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory All BreakfastCalories 345 per serving
- Preheat oven to 350 degrees, and line a loaf pan with a piece of parchment paper. Spray it with non-stick spray, and set aside. Sift together the flour, salt, baking powder, and baking soda in a large bowl. Set aside.
- In a bowl, using a handheld mixer, or a stand mixer; beat together the eggs, bananas, brown sugar, peanut butter, oil, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, and stir together, until combined.
- Spoon half of the batter into the prepared loaf pan. Dollop the jelly on to that half of the batter in the loaf pan, and swirl, using a knife or skewer. Pour the remaining batter on top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely! Once the bread is cool, melt the 2 tablespoons of peanut butter, and 2 tablespoons of jelly in the microwave for about 15 seconds. Being so careful, because the jelly turns to liquid, and drizzle it on top! Slice and enjoy.
PEANUT BUTTER AND JELLY BANANA BREAD - BETTER HOMES
From bhg.com
Servings 16Calories 252 per servingTotal Time 25 mins
- Preheat oven to 350°F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch pan; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
- In a medium bowl stir together eggs, bananas, peanut butter, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold peanuts into batter. Spoon batter into prepared pan. Swirl the 1/4 cup strawberry preserves into batter. Sprinkle Streusel-Peanut Topping over batter.
- Bake for about 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing.
- After bread stands overnight, place 2 Tbsp. strawberry preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over the top of the bread.
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