Peanut butter banana bread

Joy the Baker blog (recipe originally adapted from Cooking Light magazine)
Makes: 1  9″ x 5″ loaf
  • 1 1/2 cups mashed ripe bananas
  • 1/3 cup plain or vanilla fat free yogurt
  • 1/3 cup creamy all-natural peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup ground flaxseed meal (Joy the Baker says: I’ve also baked this bread without the flaxseed meal because I forgot to add it, and the bread was still moist and delicious)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/4 cup chopped dry roasted peanuts

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chopped nuts as well.  Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

*Chef’s note: I was a little disappointed with this recipe; I think I was expecting more of a peanut butter taste. I substituted crunchy peanut butter (and a couple tablespoons more than the recipe calls for) for the peanut butter and dry roasted peanuts. I came up just a 1/4 cup short on the mashed bananas, so I added natural plain applesauce to make up the difference. I also added just a dash of vanilla and left out the allspice and flax because I was all out. Be sure to test with a skewer all the way to the bottom, not just with a toothpick (it took 60 minutes for me).

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