Peanut Butter Banana Bread Roll

The next recipe variation was a jelly roll-type bread, meaning you spread the dough into a nice rectangle, plop some filling inside, then roll it up. I have really enjoyed the fluffy yet hardy quality of the challah bread. The flavor reminds me of white bread, which reminds me of my favorite sandwich: peanut butter and banana on white bread. 

 Picture CREDIT

The goal with this recipe was to recreate one of my favorite sandwiches in the bread itself. What goes together better than peanut butter and bananas? Nothing, I tell you!

Picture CREDIT

Unfortunately, this recipe didn’t turn out exactly as I had hoped. It was really tasty when it first came out of the oven, warm and googey. When I tried a piece the next day, it had lost it's charm, the flavor was kind of flat and stale.

Another problem was the dough was really hard to pull or pat into a rectangle shape. I wasn’t sure how much to tug or if a rolling pin would have worked better.

Also, the pans I used were too big for the amount of dough. I think caused some weird rising issues. Oops!

The filling I made was delicious and I’m saving the idea for future use. The filling was made of two parts, a banana mush and a peanut butter spread.

The banana mush was just bananas, butter, and brown sugar cooked until . . .

it became mush.

The peanut butter spread was peanut butter, sugar, and butter, heated in a pan until . . .

it melted.

There are no pictures of the finished bread because I forgot to take the pictures. Sorry :) If you happen to try this recipe, let me know what you think!

 Peanut Butter Banana Bread Roll

Ingredients Needed:

For the bread:

Adapted from here

1 cup warm water

A pinch of sugar

1 package active dry yeast

¼ cup honey

1/3 cup oil

1 ½ teaspoon salt

2 eggs

4 1/2 cups all-purpose flour

For the banana mush

Adapted from here

2 ripe bananas, sliced

2 tablespoons butter

2 tablespoons brown sugar

For the peanut butter spread

Adapted from here

1 ½ tablespoons butter

½ cup peanut butter

½ cup sugar

Egg Wash

1 egg

1 tablespoon water

Directions

Add the yeast, sugar, and ½ cup water to a bowl. Stir yeast mixture until dissolved then it let stand for 10 minutes or until foamy.

Add the honey, oil, salt, eggs and 1 cup flour to a large bowl. Stir until combined.

Add the yeast mixture to the wheat flour mixture and stir until combined.

Add the all-purpose flour to the wheat flour mixture, ½ cup at a time, mixing thoroughly between each ½ cup. Add the extra ½ cup of water a little at a time as needed.

When all the flour has been incorporated, knead the dough for 5 – 7 minutes.

Place dough in a greased container, cover with plastic wrap, and let rise until double in size, about 2 hours.

While dough  is rising, make the banana mush and peanut butter spread

Heat butter in a skillet until bubbly, add bananas and brown sugar. Cook until mushy, golden and bubbly. Set aside until cooled.

To make the peanut butter mush, heat butter, sugar, and peanut butter in a pan over low heat until melted.

When dough has sufficiently risen, turn dough out onto a floured work surface and divide into two portions

 Pat out each portion into a 9 X 14 inch rectangle.

Apply the peanut butter spread evenly over both rectangles leaving a ½ inch border. Then spread the banana mush on top of the peanut butter.

Starting on the short side roll the dough up into a log, like a jelly roll.

Pinch the seam together to seal and pinch the ends together so your filling doesn’t come out during baking.

Places the loafs, seam side down, into the pans, cover loosely with plastic wrap and let rise until almost double or 1 inch above the rim of the pan.

Before baking, use an egg wash to brush the tops of the loaves.

Bake at 350° for 35 – 40 minutes.

Remove from pans when done cooking and let cool completely.