A few weeks ago, I scored a bunch of cheap peaches - and by "bunch", I mean 8 pounds, which is roughly 4 times the amount of peaches ever seen in my kitchen before. When The Professor saw me come in from the farmer's market, he groaned. All he could see in his future was a mound of dirty pots, pans and utensils that would spill out of the sink and onto every available work surface. He also saw in his future a prolonged period of time in which he would not be welcome in the kitchen - he has a miraculous ability to always be in the spot to which I am moving - and this made him sad, with all of the food being in the kitchen and him banished.
And then I turned Operation: Peach Butter into a two day project, which only gave me the opportunity to dirty the dishes all over again. Luckily, I remembered to pull out food for dinner.
So at the end of the weekend I had over 7 pints of Spiced Peach Butter (where "spiced" = ginger, nutmeg, cloves and cinnamon), divied up into 28 little containers. Because I had done 7 rounds with my boiling water canner and couldn't face another one, I left the last 1/2 pint unprocessed and put it in the fridge.
A couple of weeks ago, I ran across a recipe for banana bread that used apple butter as an ingredient, and from then on, that peach butter was destined to go into some banana bread.
- 3 cups self rising flour
- 1 teaspoon pumpkin pie spice
- 4 slightly beaten eggs
- 1 1/2 cup sugar
- 4 medium bananas, mashed
- 1 cup spiced peach butter
- 1/2 cup canola oil
In a large bowl, mix together the flour and pumpkin pie spice.
In a separate bowl, mix the eggs, sugar, bananas, peach butter and oil together. Add to the flour mixture and stir until combined (it's gonna be lumpy).
Divide into two greased 8 inch loaf pans and cook for 45 minutes. Cool in pans for 10 minutes, and then on racks until completely cool.
Would it be too meta to spread slices of this with more peach butter?
If I ever make this again, I think I'd add another banana. It didn't have quite enough banana flavor for me.