This one is in the most recent issue of Cooking Light. Again, it’s not perfect, but it’s good enough for us!
Note to self: there is a difference between flax seeds and ground flax seed. It did the job well enough, though.
Say hello to my Mixer. My baby. I’m thinking of naming her. I’m leaning toward Meredith. It just suits her.
See. Here’s the recipe. Page 126 in the October 2010 issue of Cooking Light. And right here on the dear old internet. I did not make the glaze.
Sorry. Focus, Krissie.
To the mashed banana, add 1/3 cup creamy peanut butter
and 1/2 tsp ground cinnamon.
which I had none. So I added 1 tsp cinnamon-sugar and called it even.
This is what it looks like if you can’t wait until it cools to have a piece. And take a picture in the dark with your iPhone.
And this is what the finished product looks like:
Really, people. Awesome. And it freezes really well too!
1 ½ cups mashed ripe banana (about 4 bananas)
1/3 cup plain yogurt
1/3 cup creamy peanut butter
3 tbsp butter, melted
2 large eggs
½ cup granulated sugar
½ cup packed brown sugar
1 ½ cups all-purpose flour
¼ cup ground flaxseed
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
2 tbsp chopped peanuts
Preheat oven to 350°.
Combine banana, yogurt, peanut butter, butter, and eggs in a large bowl and beat until combined. Add sugars and beat until blended.
In a clean and dry bowl, whisk together flour, flaxseed, baking soda, salt, and cinnamon. Add to banana mixture and beat just until blended. Stir in nuts.
Pour batter into a greased 9×5 loaf pan. Bake at 350 for 1 hour and 5 minutes or until a knife inserted in the middle comes out clean. Let cool 1o minutes on a wire rack. Remove bread from pan and cool.
Nutritional info: 198 calories; 7.4g fat; 1.9g fiber; 4.7g protein.