Peanutbutterbananabreakshakesmoothie Recipes

Steps:

• For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
• Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.
• Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps).
• Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.)
• For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• Peel banana and break into chunks. Add a hand full of ice cubes to blender and blend to break up. Add banana, blend. Add peanut butter, milk, vanilla and cinnamon. Blend until smooth. Pour into glass and serve.

Steps:

• Combine the almond milk, yogurt, peanut butter, protein powder and banana in a blender. Blend until smooth. Serve immediately.

Steps:

• Put the ice cream, peanut butter, milk and banana in a blender and mix on high speed until fully combined. Pour into glasses, top with whipped cream and chopped peanuts and serve immediately.

Steps:

• Blend bananas, almond milk, ice, peanut butter, wheat germ, flax seed, and honey in a blender until smooth.

Steps:

• Put all ingredients in the blender.
• Blend.
• Pour.
• Drink!

Steps:

• Combine soy milk, ice, banana, peanut butter syrup, and PB powder in a blender; blend until smooth.

Steps:

• Combine everything except nutmeg in a blender and blend until smooth.
• Pour into glasses.
• Sprinkle each with nutmeg.

Steps:

• Preheat a griddle to medium heat.
• Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
• Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

Steps:

• Put everything in a blender and blend! Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
• Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Steps:

• mix all ingredients in blender.
• serve.

Steps:

• Whisk together bananas, vegetable oil, peanut butter, applesauce, soy milk, brown sugar, eggs, ginger, and almond extract in a large bowl.
• Stir whole wheat flour, baking powder, baking soda, and salt into the bowl with the banana mixture. Fold in oats and sesame seeds. Scrape the bowl using a rubber spatula to thoroughly combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 or 5 cookie sheets, or bake in batches.
• Use a small cookie scoop or spoon to drop tablespoon-sized mounds of dough onto the prepared cookie sheets.
• Bake in the preheated oven until golden, about 15 minutes.

Steps:

• Combine all ingredients in a container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.
• Serve immediately.