Sunday, October 17, 2010
Peanut butter banana bread
I have always loved peanut butter. As a kid, I would only eat the chunky kind, and later on switched to the creamy camp, where I still am now. I even remember trying peanut butter soup on a family vacation once. Bananas, on the other hand, I never really liked until a few years ago. It turned out that all it took to change my mind was smelling bananas one morning when I was very, very hungry. I started craving them immediately that day, and still enjoy them now. It's strange how tastes can change so quickly.
Once I started eating bananas more often, I quickly discovered how good the combination of peanut butter and bananas is. So when I saw this recipe for peanut butter banana bread in the October 2010 issue of Cooking Light, I couldn't believe that I hadn't thought of it before! I knew it was going to be delicious, and it didn't disappoint. The peanut butter adds a nice nutty flavor, and the peanut pieces add good texture. Regular banana bread is good, but I think this is even better!
Obviously bananas are not local to MA, but this is one of those recipes that I wanted to post about anyway. As for modifications, I used white whole wheat flour instead of all-purpose, like I always do for quick breads. I also substituted 1/2 cup applesauce for some of the banana, since I didn't have enough banana around. It worked out really well - the bread still tasted like banana (not apple), but the banana flavor wasn't too strong. I'll probably do the same thing next time. Finally, the original recipe also included a peanut butter glaze, but I left that out - I knew the glaze wouldn't store or freeze well.
Peanut butter banana bread
Adapted from the October 2010 issue of Cooking Light
1 1/2 cups mashed ripe banana (I used 1 cup banana and 1/2 cup applesauce)
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tbs butter, melted
2 large eggs
1/2 cup white sugar
1/2 cup packed brown sugar
6.75 ounces white whole wheat or all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tbs chopped dry-roasted peanuts
Preheat oven to 350 deg F. Combine banana, yogurt, peanut butter, butter, and eggs in a large bowl. Beat at medium speed with a mixer. Add white and brown sugar and beat until well combined.
Whisk together flour, flaxseed, baking soda, salt, cinnamon, and allspice in a small bowl. Add dry ingredients to the banana mixture and beat until just blended. Stir in peanuts. Coat a 9 x 5 inch loaf pan with cooking spray, and pour batter into pan.
Bake in preheated oven for 1 hour and 5 minutes, or until a wooden toothpick comes out clean. Cook 10 minutes in pan, and then remove bread and continue cooling.
Posted by Ranjani at 10:13 PM
Labels: bananas, breakfast, brunch, magazine mondays, peanut butter, quick bread, snacks, whole wheat
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I love peanut butter and bananas!!! I can't wait to try this! also, I love your food blog (when I get a chance to look at it) but I haven't made anything yet (it's difficult to cook in a dorm...)ReplyDelete
Wow, this is an awesome version of banana bread with peanut butter. Loved the texture and the color.Bookmarked!!!!!ReplyDelete
Peanut butter and bananas on toast is just about one of my favourite things, so I know I will love this. I'm definitely a crunchy peanut butter person.ReplyDelete