This morning, I got up and decided to take on the task of baking in 110 degree weather (that’s a lie; it’s actually only 85 degrees right now, but it’s basically the same). I searched around for some recipes and stumbled upon this gem: Peanut Butter Banana Bread.
It’s no secret that I love peanut butter, so when I saw this recipe, I knew I would have to make it.
I made some minor changes to the Cooking Light recipe, by using half whole wheat flour, an extra banana, and half the suggested amount of sugar and brown sugar. I also didn’t have ground flaxseed, so I obviously didn’t use that, nor did I use roasted peanuts (because I used crunchy peanut butter instead).
Here is my version of ridiculously delicious Peanut Butter Banana Bread (adapted from Cooking Light, linked above):
4 whole mashed ripe bananas
1/3 cup plain fat-free yogurt
1/3 cup crunchy all-natural peanut butter
3 tablespoons butter, melted
2 large eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 cup all-purpose bleached flour
3/4 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the rest of the ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
Off to do 100-meter repeats in this hot (almost June!) sun, go apartment hunting with Diana (and then get a two-pound salad from Whole Foods…again), and then enjoy what’s left of the day.
Happy Tuesday…and enjoy the above recipe!