Thursday, December 29, 2011

Peanut Butter Banana Bread

My husband has asked me to stop baking please.  No more cookies?  No more breads?  No more bars and rolls and.... Yes, he said.  No more.  His waist line is not improving while I make more sugary, sweet, savory and tasty treats (and neither is mine).  His request lasted one day.  I will most likely stop soon, or at least slow down.  I just can't help myself.  I love to take all these basic ingredients and turn them into something pretty and delicious!  I think that is how I also got interested in soap making.   Soap has no calories you know. 

I found this fun twist and super good recipe using Whole Wheat Flours, Flax Flour and Yogurt for Peanut Butter Banana  Bread!  Why not?  It's got better-for-us ingredients, easy to make and I have a friend coming over, I can't not serve up something tasty sweet with our tea.  

Found over on Joy The Bakers blog (link here:   and copied for you below.  Her recipe calls for All Spice, but I didn't have any, so I left it out.  I had leftover chocolate kisses from Christmas day, so I chopped them up and added them to the batter at the end.  Not many only about 8.  Give it a try!  Thanks JOY!

Peanut Butter Banana Bread

Makes: one 9×5-inch loaf

Recipe adapted from CookingLight

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 (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.

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