The King’s Morning Bread

I have been extremely busy and frazzled lately, which leaves very little time for my baking. I did manage, however to make a morning cake loaf that was inspired by my immanent move to Memphis. Based on a buttermilk blueberry cake, I incorporated bananas and peanut butter, hoping Elvis would love it as much as I do.

This cake is packed with fruit and it may seem difficult to spread the batter in the pan because it seems to be barely bound together by batter! This is great, though, because then you get tons of fruit in every bite.

Blueberry Peanut Butter Banana Cake 
(“The King’s Morning Bread”) 
(makes one 9×5″ loaf)
1/4 cup butter
1/4 cup creamy peanut butter
1 and 1/2 cup Splenda
1 egg
1 tsp. vanilla extract
1 cup white flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh or frozen blueberries
1 large banana, diced  
2/3 cup low fat buttermilk

~Preheat oven to 350 degrees F and prepare a baking loaf with non-stick spray.
~In your mixer, cream together the butter, peanut butter, and Splenda. Add the egg and vanilla and beat until incorporated. In two separate additions, alternate between adding the dry ingredients and the buttermilk. Lastly, fold in the blueberries and bananas (I would recommend reserving a bit of the flour from the dry ingredients, tossing your fruit in that flour, then folding it all into the batter). [If your batter appears too dry, add a few Tbs of water or unsweetened almond milk until it no longer has that appearance] Using a spatula, evenly spread the batter into the loaf pan. Bake 35-40 min or until a test stick comes out clean. Let cool for 30 min until only slightly warm, then wrap the loaf (sans pan) in plastic wrap to soften the crust. Enjoy!

Strike up a conversation: What would you make for the King with his favorite ingredients?

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