National Peanut Butter day with Skippy | Chocolate PB banana bread recipe included.

Thursday 24th January
National Peanut Butter day! 


Officially the day for celebrating this humble food spread which is made from grinding up the legume Arachis hypogaea [Don't say I never teach you anything!], and has been enjoyed since the 19th century no less.



Fun Facts About Peanut Butter

  • Two U.S Presidents, Thomas Jefferson and Jimmy Carter, were peanut farmers
  • One acre of peanuts will yield approximately 30,000 peanut butter sandwiches
  • The average peanut farm is 100 acres
  • 75% of American homes currently has a jar of peanut butter
  • About 1.5% of the American public has a peanut allergy
  • Americans spend over $800 million dollars on peanut butter a year
  • Women & children are most likely to enjoy creamy peanut butter
  • Men are most likely to enjoy chunky peanut butter
  • A nickname for the peanut is Goober



And what better way to celebrate National Peanut Butter Day that with some SKIPPY Peanut Butter? 


With a US heritage that spans more that 80 years, SKIPPY Peanut Butter is made from the finest American peanuts, to give a unique nut-packed taste, with a creamy texture that melts in the mouth. Millions of Americans enjoy SKIPPY Peanut Butter daily and it's not the UK's turn to 'Go Nuts' for it!


Shockingly I'm not a huge peanut butter eater. Well, not like my husband who is literally an addict and will eat it straight out of the jar!

But I do like it when it is used in cooking to flavour anything from a chicken satay to biscuits and cakes so if you, like me, prefer to use it in your baking rather than on a sandwich with jam, here is a little recipe for you to try out to help you celebrate today.


Chocolate peanut butter and banana bread

INGREDIENTS
300g mashed ripened bananas
125ml melted butter
2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
85g SKIPPY® Smooth Peanut Butter, warmed
128 g plain flour
90g dark chocolate chips
50g cocoa powder
156g sugar
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
Garnish: warm peanut butter

METHOD
1.   Heat oven to 180 degrees Celsius (Gas Mark 4)
2.   In large bowl, stir together banana and next 4 ingredients.
3.    In separate bowl combine flour and remaining ingredients. Stir flour mixture into banana mixture until blended.
4.   Transfer to a lightly greased 21 x 11 x 6 cm inch loaf pan. 
5.   Bake 45 to 55 minutes, or until a cocktail stick or skewer inserted in centre comes out clean.
6.    Cool completely on wire rack 20 minutes.
7.   Drizzle with warm peanut butter, if desired.

Makes 8 servings





Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado.

For more information and recipes visit www.peanutbutter.uk.com

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