The new Cooking Light cover simply states “Indulge Yourself”…yeah twist my arm Cooking Light, twist my arm. I think I earmarked half of this issue and when I got to the banana bread section – yes lambs you have a plethora of choices for banana breads in this issue – I clapped with glee. When I was little, I would go to this lovely tea room in Longview, TX with my mom and two older sisters and the one thing I recall vividly was their delicious banana bread. The tea room is long gone, but I will always remember that’s where my love of banana bread began.
As mentioned, Cooking Light has basic banana bread, banana bread with chocolate and the peanut butter banana bread that also happens to grace this month’s cover. I also love a good old peanut butter, honey and banana sandwich, so this one was a clear winner for me.
This was extremely easy to put together. You simply mix all of the wet ingredients, combine the dry ingredients and then mix into the wet. I baked this in the Wolf range for a little less than the suggested time as it was starting to look a little overdone…I was worried…ask David I really was. I decided to forge ahead and make Cooking Light’s go-to glaze of one percent milk and powdered sugar, but this time they added peanut butter. After cooling, I cut into it and took a bite, still very concerned it was overdone. The verdict? Moist. Delicious, Sweet and nutty. This had perfect banana bread flavor with a peanut butter twist and I liked the addition of the crunchy peanuts to give it some texture.
My only advice is to watch this while it’s in the oven. I’m still getting used to using the Wolf range since it’s amazing but is a little more sophisticated than yours truly. This browned pretty quickly and I was keeping an eye on it. I did pull it out about five minutes early since it was browning on the top and edges, but the flavor and moist texture made this a winner for us…and my office mates.