Small World Banana Bread

Two posts ago, when I shared the Purposeful Pigs cupcake recipe, I alluded to a banana bread recipe that I have made many times in the past.  Often it was prepared when I had a snow day from school, and I wanted the kids to come to breakfast with something warm from the oven.  That same banana bread recipe is the subject for today's post.

Way back before you were born, while I was preparing for marriage, it just so happens that I received a cookbook, Forum Feasts, from a college friend at my wedding shower.  The cookbook endeavor was conceived by The Forum School and was a huge fundraiser for its programs.  Founded in 1954, the school provides services for developmentally atypical children from 3-21 years of age. (See here.)  Now 60 years old, the school continues its humanistic plan that allows everyone to develop at their own pace.  Refreshing, yes?

In 2010, my husband and I moved to northern NJ, barely 20 miles from The Forum School.  Small world, isn't it? My copy of this cookbook has lost its front and back covers and a couple of pages through the years.  I believe I have the 1978 edition, a reprint, but those identifying pages are long gone.  Below on the left is what the cookbook originally looked like, and the picture on the right is what my copy looks like today.  What remains of my cookbook are the meaningful recipes.  Many desserts from FF have made it to my family's table, but this banana bread recipe holds lasting memories as well.

Notes

1a)  Yes, I use self-rising flour (leavening agent already in) instead of ap...you know me well :)
1b)  But, if you prefer using ap flour, click on the original recipe link below.
2)  I cut the sugar to 3/4 cup.
3)  I have also baked this bread in two mini loaf pans as you will see today.
4)  This recipe can be prepared easily in one bowl using a fork to mix everything.
5)  Go ahead.  After baking, toast a slice in a bit of butter in a frying pan, sprinkle a bit of brown sugar into the mix, and after plating, add a scoop of vanilla ice cream.  Decadent.

Small World Banana Bread
original recipe here
Yield:  One 5" x 9" loaf or two mini loaves

3 large ripe bananas
1 egg, room temperature
a good 3/4 cup sugar
3 tablespoons butter, melted
2 cups self-rising flour
1/2 teaspoon salt
Sliced almonds for topping (optional)

Directions

1.  Grease your baking loaf pan(s).
2.  Mash bananas well and place into bowl of electric mixer.  Add egg and sugar and mix thoroughly.
3.  Add melted butter and mix, scraping down the sides of the bowl as needed.
4.  Add the self-rising flour and salt.  Mix.

5.  Scrape batter in pan(s), dividing equally if using smaller pans.  Smooth top and sprinkle with sliced almonds.

I used a scale to insure equal loaves.

6.  Bake for 1 hour if using one regular loaf pan or 40 minutes if using smaller loaf pans.
7.  Use foil to cover the top of loaf if it browns too quickly.  Test doneness with a toothpick.
8.  Remove from oven and cool for 15-30 minutes before loosening and removing from pan.

Peanut Butter Date Cookies

I am a huge fan of peanut butter cookies, but not so much dates.  For me, dates are soooo sweet (yep, I said that...) that I prefer them in something that can power through their sugary nature.  Happily, a crisp green salad with crunchy vegetables, some goat cheese, sliced dates, and a lemony vinaigrette is just the ticket!  But I digress...

I would never think to introduce a dessert cookie (already successfully sweet) with the ultra sweetness of dates.  But, that was yesterday, and today is a new day with new learning :)  These cookies are still powered by the flavor of crunchy peanut butter, and honestly, they are more prettily speckled because of the addition of dates than they are full of date-y-ness.

Over the years, I have tweaked this Food Network recipe.  It asks for smooth peanut butter, but I use crunchy with salt.  It asks for all-purpose flour, but I use self rising (and leave out the salt and baking soda).  It does not ask for dates, but I used them!  Ta!Da! A new recipe is born.

Notes:
- I used salted, chunky peanut butter, but if your peanut butter has no salt, you may want to add 1/2 teaspoon when you add in the flour.
- I chill the cookie dough before rolling the balls because I find the rolling easier.
- The finished cookies also freeze well in zip-lock bags for quick desserts!
- The use of dates is completely optional.  Without them, this recipe is still a keeper!

Peanut Butter Date Cookies
Yield:  6 dozen cookies (1.5 inch diameter)

1 cup sugar, plus 1/4 cup additional for rolling
1 stick butter at room temperature
1 egg at room temperature
1 cup chunky peanut butter
1/4 cup dates, chopped finely
1 teaspoon vanilla extract
1 and 1/2 cups of self-rising flour

Directions

1.  Your oven will need to be at 375 º F when you are ready to bake.
2.  Place a piece of parchment paper on your baking sheet or grease your baking sheet.
3.  In a mixing bowl, cream the butter and sugar until light and fluffy.
4.  Add the egg and mix.
5.  Mix in the peanut butter, chopped dates (if using), and vanilla until smooth.

 Crunchy peanut butter with bits of date

6.  Add self-rising flour and mix again until well-combined.
7.  Collect dough onto a piece of saran wrap, shape, and wrap tightly.

8.  Place in refrigerator for an hour or so.
9.  When ready to bake, preheat oven, and remove your dough from the refrigerator.
10. Place your extra 1/4 cup sugar in a bowl.
10. Pull off pieces of dough and use your hands to roll into 1" balls.
11. Roll balls in the bowl of sugar.
12. Place on baking sheet.  They can be close as they do not spread much.

13. Use a fork for indentations if you wish.
14. Bake for 12-15 minutes or until golden brown.

15. Cool a few minutes before removing from sheet.
16. Soak your utensils in the mixing bowl.  Get to it later.