peanut butter banana bread

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.

Moving on…

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.

Start with 1 1/2 cups mashed ripe bananas. This was 4 good-sized nanas.

Nannerpus, anyone?

Sorry. Focus, Krissie.

To the mashed banana, add 1/3 cup creamy peanut butter

And 1/3 cup plain yogurt. I had to improvise. Because I’d eaten most of the fage and forgot it was for cooking.

So I got 1/3 cup total.

3 tablespoons of melted butter

And 2 eggs.

And watch Meredith mix for the first time. I almost cried. It was that beautiful.

Then add 1/2 cup regular sugar

and 1/2 cup packed brown sugar.

And let her go to town again.

In a dry bowl, combine 1 1/2 cups all-purpose flour

and 1/4 cup ground flax seeds. Mine were whole. It survived.

3/4 tsp baking soda

1/2 tsp salt (hey, where’s the picture? who knows.)

and 1/2 tsp ground cinnamon.

which I had none. So I added 1 tsp cinnamon-sugar and called it even.

and, finally, 2 tbsp chopped peanuts.

Give it a whisk and then add to the bananas.

And mix AGAIN! (I was having so much fun!)

Put into a greased 9×5 loaf pan and bake at 350 for 1 hour and 5 minutes, or until a knife inserted in the center comes out clean. I had to add another 5 minutes. I’m blaming it on the flax.

Let cool 10 minutes in pan on a wire rack. Then remove from the pan and let cool.

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.

16 servings.

Nutritional info: 198 calories; 7.4g fat; 1.9g fiber; 4.7g protein.

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