Peanut Butter Banana Bread

The other day, my sister-in-law, Jen, sent me the link to a food blog she found – www.joythebaker.com.  Thanks, Jen!

This is an amazing website which is fun to read, has tons of great recipes and great photography.  Right now I have a list of recipes I want to try but yesterday I happened to have some ripe bananas that needed to be used up and I found this recipe for Peanut Butter Banana Bread!  Who doesn’t love the combination of peanut butter and bananas?  I just had to try it and it ended up being one of the best banana breads I’ve ever had.  It was a nice twist with the peanut butter and sometimes I love to bake when I don't have to use a mixer -- just a couple bowls and a little arm power.  I didn’t happen to have the allspice on hand so I just left that out and I substituted chunky peanut butter because I didn’t have any dry roasted peanuts.  

I just had a slice toasted for breakfast – time to hit the treadmill!!

1 ½ cups mashed ripe bananas

1/3 cup plain or vanilla fat free yogurt

1/3 cup creamy peanut butter

3 tbsp butter, melted

2 large eggs

½ cup granulated sugar

½ cup brown sugar

1 cup whole wheat flour

½ cup all-purpose flour

¼ cup ground flaxseed meal

¾ cup baking soda

½ tsp salt

½ tsp cinnamon

1/8 tsp ground allspice

¼ cup chopped dry roasted peanuts

Preheat oven to 350.  Grease a 9 x 5 inch loaf pan.

In a large bowl, whisk together the flours, flaxseed meal, baking soda, salt and spices.

In a medium bowl, whisk together the mashed bananas, yogurt, peanut butter and melted butter.  Whisk in eggs and sugar.  Blend mixture well.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until everything is blended.  Fold in the chopped nuts.  Pour the batter into the prepared pan and bake for 55 to 65 minutes or until a skewer inserted into the center of the loaf comes out clean.

Remove from oven and allow to cool 20 minutes.  Run a knife along the edges of the pan and invert the loaf onto a wire rack to cool.