So, banana bread. Hardly glamourous or difficult or impressive. But this banana bread. Wow,
People in my office raced each other to the kitchen to battle for the last piece. There was almost a real battle.
There is certainly a lot of banana in this bread, so in a way it almost feels virtuous. Being called bread helps too. But honestly, its just a wonderful cake in loaf form.
Sweet and simple. Make it now.
This banana bread really is sweet and simple. One bowl, easy ingredients, into the oven, and you don’t even have to ice it. Have it for breakfast (you can, it has fruit in it), morning snack, lunch, afternoon, evening, any time is banana bread time.
I did add a couple of handfuls of chocolate chips and a splash of courvosier as my own personal flair, but feel free to add anything that tickles your fancy. Or make it as it is, you can’t go wrong.
Peanut Butter Banana Bread
Makes: one 9×5-inch loaf
recipe adapted from Joy the Baker
1 1/2 cups mashed ripe bananas
1/3 cup vanilla fat free yogurt
1/3 cup smooth 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
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mixed spice
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 mixed spice.
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 (Although I wil be very, very surprised if it lasts that long.