Banana Peanut Butter Puff Puff is me who brings my tail between my legs begging for your forgiveness from the Il Puff Puff episode. There was a threat and there was a chant. Placards and stones. OK! It may be a little exaggerated, but it didn’t go well with many people. You can understand why it is fair.
Il (fermented locust beans) is strictly used in soups and stews and does not cross sweet dishes. Anger was very justified. However, instead of explaining the recipe here, I will explain the recipe for this banana peanut butter puff puff. The idea of banana puff puff is not new, as there are historic dishes around the concept. In Sierra Leone and other parts of West Africa, banana puff puffs are called Akalamboro. I usually eat bananas and peanuts as snacks in this part of the world, so I decided to scoop a little peanut butter to make jazz.
If you are allergic to peanuts, you can replace it with something that is not allergic, such as almond butter or cashew butter. If you have a general nut allergy, you should skip nuts altogether. Please let me know if you try this recipe.
Banana peanut butter puff puff recipe
1 small banana
2 teaspoons of crispy peanut butter
1/8 cup yogurt
1 teaspoon baking powder
1/2 cup medium flour
In a bowl, crush the banana until it is very smooth and slightly stretched.
Add peanut butter and mix until everything is combined.
Pour the yogurt and mix the banana and peanut butter until uniform.
Add baking powder and pour the flour slowly.
Mix everything until smooth and stretchy and set aside.
Scoop a small bowl in low to medium heat oil and fry until golden.
Warm it with tea and enjoy.