I must admit, I’ve been a horrible person lately. It’s not that I haven’t been blogging (although that’s true as well), I really haven’t cooked at all. Going from school to work, then back to school, my meals have consisted primarily of whatever bread is in the house, spread with peanut butter or Nutella. Which depending on the freshness of the bread can be either quite satisfying or comparable to consuming cardboard. Fancy right?
So when I discovered some rotten bananas on my counter that wouldn’t stop staring me down, I knew it was time to make some banana bread. Either that or it was my sister relentlessly asking, “are you going to make banana bread with those? When are you going to make banana bread?”.
We were running a little low on chocolate chips (which are obviously a necessity for banana bread, duh) so I decided to switch things up a bit and make peanut butter banana bread (with those few remaining choco chips of course). Supplemented with the crunch of the peanuts, I thought it turned out quite successfully. Moist, not too sweet, good texture….and not that bad for you either. Unlike most banana breads which contain at least 1/2 cup of oil or butter, this had a mere 3 tbsp. along with yogurt and the peanut butter to keep it from drying out. However a suggestion if you do end up with leftover, drier than a popcorn fart banana bread (which I doubt because this will get eaten up) french toast is always a winner. Along with some salted caramel sauce or flambeed bananas, you can get away with serving it from breakfast or dessert. Man I do need to cook more often, I feel deprived!
Peanut Butter Banana Bread
Adapted from Joy the Baker
1 1/2 cup mashed ripe bananas (about 3 of them)
1/3 cup each vanilla yogurt and peanut butter
1 cup brown sugar
3 tbsp. canola oil
1/2 cup oats
1/4 cup bran
1 1/2 cups AP flour
1/2 tsp. salt
3/4 tsp. baking soda
1/4 tsp. each cinnamon, allspice and cloves
1/4 cup each chocolate chips and peanuts
Heat the oven to 350 F. Mash the bananas and combine with the yogurt, peanut butter, eggs, oil and sugar. Once everything is thoroughly blended, add in the remainder of the ingredients. Mix until the flour is just combined and there are no obvious pockets of it left. Pour the batter into a greased loaf pan and bake for 55-65 minutes (or until a skewer comes out clean). Cool before removing from the pan, slice and enjoy!
As a side note, I discovered something new today. Potato mashers double excellently as a your stirring utensil in this recipe. After I mashed the bananas I just kept using it and it easily incorporated all of the ingredients sans over-mixing. Who knew?!