Crunchy Peanut Butter Banana Bread

Do you remember the Baked Brownie? It was from Baked: New Frontiers in Baking, a fabulous book by two very cool guys who have devoted their lives to baking the most decadent and delicious creations. This is still my go-to brownie. There simply isn't one any better.

These gentlemen, Matt Lewis and Renato Poliafito, have a new book out called Baked Elements: Our Ten Favorite Ingredients. The chapters are divided into ingredients such as peanut butter, banana caramel, pumpkin, chocolate (duh) and several more (but these are my favorites). I've bookmarked almost every recipe in here, but due to an overabundance of overripe bananas, I had to make this today.

As is typical of anything from Baked, it's delicious and homey. Not the kind of thing you'd find a very fancy bakery and that's just fine by me. I love the way the flavors mingle, without one standing out more boldly than the other.
 I might have cooked mine a tad too long. Test yours at the one hour mark and remember that it will continue to cook a few minutes after removing it from the oven.
And by the way, I read on Facebook that the Baked Bakery in Brooklyn suffered some damage during the hurricane. Buying this book and baking from it is like supporting their clean-up effort. That's one way to look at it.

Crunchy Peanut Butter Banana Bread
from Baked Elements

1 cup all purpose flour

1/2 cup whole wheat pastry flour.

1 cup sugar, plus 1 Tbsp.

1 tsp. salt

1 tsp. baking soda

1 generous cup very ripe, mashed bananas (2 1/2 - 3 bananas)

1/2 cup vegetable oil

2 large eggs

1/4 cup whole milk

1 cup crunchy peanut butter

1 cup semi-sweet chocolate chips

Preheat the oven to 350. Butter a 9 x 5" loaf pan and dust it with flour, knocking out the excess (or spray with nonstick baking spray).

In a large bowl, whisk together both flours, sugar, salt and baking soda.

In another large bowl, whisk together mashed bananas, oil, eggs, milk and peanut butter until well combined. Toss the chocolate chips with the additional 1 tablespoon of flour then stir them into banana mixture.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet gently until just combined. Do not over mix! Pour the batter into prepared pan and bake for 1 hour - 1 hour 10 minutes. When a toothpick inserted into the middle comes out with a few moist crumbs, it'll be done.

Cool in the pan for at least 15 minutes, then turn out onto a rack to cool completely.

I Have a Muffin Problem

I cannot be trusted around muffins.
Don't leave me alone in your kitchen if you've been baking some.

All willpower disappears, like steam rising from a cup of coffee left on the counter too long.
And speaking of coffee, is there anything better on a Sunday morning than a freshly baked muffin and a big mug of French roast?

Some might argue that a muffin is just a cupcake masquerading as breakfast.
So what if it is?
If you've been reading along with Mignardise for a while, you know I have nothing against desserts at breakfast.

This delightful muffin that I baked this afternoon could certainly pass for a cupcake if you put a little glaze on it. But the authors of Baked, who conceived of this treat, insist it's a muffin. The recipe is even in the "Breakfast" chapter.
That's ok with me. It's incredibly delicious either way, with a nice crusty top and tender middle.
I'll go with the muffin title, because it seems slightly more acceptable to say "I ate two muffins" than "I ate two cupcakes."

Baked is one of my favorite cookbooks (bake books?).
Remember the Baked Brownie?
Best. Brownie. Ever.
For a little interview with the owners/bakers, complete with adorable original artwork, click over to Cakespy.

Then go to your kitchen and bake up a batch of ...

Banana Espresso Chocolate Chip Muffins
adapted from  Baked by Matt Lewis and Renato Poliafito


1 1/2  cups mashed very ripe bananas (about 4 medium)

1/2 cup sugar

1/4 cup firmly packed light brown sugar

1/2 cup (1 stick) unsalted butter, melted

1/4 cup whole milk

1 large egg

1 cup whole wheat pastry flour

1/2 cup all purpose flour

1 1/2 tsps. instant espresso powder

1 1/2 tsps. baking soda

1 tsp. salt

1 cup mini-chocolate chips

Preheat the oven to 350 F. Spray a 12-cup muffin tin with nonstick spray for baking.

In a medium bowl, mix together the bananas, sugars, melted butter, milk and egg.

In another medium bowl, whisk together the flours, espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each muffin cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack and let cool for 15 minutes before removing muffins.
Can be stored in an airtight container for up to 2 days.

Call me when you're done. I'll be right over.