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June 28, 2016 by: Krista

Peanut Butter Banana Bread

Skip the coffee shop banana bread and make this lower fat, higher fibre alternative for a quick, healthy breakfast or snack!

peanut butter banana bread

Hope everyone is enjoying the first couple weeks of summer and soaking in all of the vitamin-D-packed rays.
I couldn’t be happier that beautiful weather is finally upon us and here marks the start of weekends filled with fun summer activities. One of the best things about living in a big city is that there seems to be something going on all the time, especially at this time of year. I’ve been spending my free time doing yoga in the park, going to countless concerts, sipping grapefruit rattlers at the cottage and checking out some of the street festivals and farmers markets going on around the city. Now that’s the life.

Another awesome thing about summer is all of the fresh fruit that we have available. I’m planning on hitting up the farmer’s market tomorrow morning to re-stock my fridge (which is currently holding two hard-boiled eggs, leftover tacos, some condiments and a lonely tomato).
One thing that I seem to always have lying around the kitchen is bananas because they don’t cost a pretty penny like a lot of other produce items these days. I always try and buy the ones that are extra un-ripe so I can make them last, however I never seem to mow down enough to beat the ripening process. Consequently, I end up with at least three speckled bananas that are just slightly too far gone for eating raw almost weekly. Thank goodness for banana bread!
Since I seem to be making endless banana bread these days, I decided to get a little creative with the recipe. This recipe has just a hint of peanut butter flavour, while still maintaining the banana taste we know and love. I usually try and sneak some whole wheat flour into my loaves to try and increase the fibre content a little bit. Just to give you an idea, whole wheat flour has 11.3g of fibre per one cup compared to all-purpose which is only 3.6g. Fibre does the amazing job of keeping you full for longer and getting that digestive track moving and grooving. Check out this link for more info on fibre.
Also, notice below that this recipe only uses one bowl? Well, I have a confession to make. In all of my years baking (including all of the years watching my mom bake), I have never used separate bowls for dry vs. wet ingredients. I’m 1000% sure that bakers all over the world scream with terror if they heard that but I just can’t lie. And, quite frankly, almost all of my baking has turned out! So, just saying, I think I might be onto something with this one.
On the Light Side

Yields 1 loaf

Whole Wheat Peanut Butter Banana Bread

Skip the coffee shop banana bread and make this lower fat, higher fibre alternative for a quick, healthy breakfast or snack! 

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 3 large, ripe, speckled bananas, mashed well 
  • 2/3 cup sugar 
  • 2 large eggs, lightly beaten 
  • 1/4 cup milk 
  • 1 teaspoon vanilla extract
  • 1/3 cup creamy peanut butter
  • 3 tablespoons vegetable oil 
  • 1 cup all-purpose flour 
  • 1 cup whole wheat flour 
  • 3/4 teaspoon baking soda 
  • 1/4 teaspoon salt 

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch loaf pan with cooking spray and set aside. 
  2. In a large mixing bowl, mash bananas with a fork or pastry cutter until only small lumps remain. Add the sugar and stir together until combined. Add the eggs, milk and vanilla extract, stir until thoroughly mixed.
  3. Add the peanut butter and vegetable oil, mix until combined. 
  4. In the same bowl, add the all-purpose flour, whole wheat flour, baking soda and salt. Using a spatula, gently fold the dry ingredients into the wet ingredients until thoroughly combined - do not over-mix or the bread may become tough. 
  5. Scrape the batter into the prepared loaf pan and bake for about 55 minutes or until a tester inserted into the middle comes out clean. 
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http://www.aseasonalkitchen.com/peanut-butter-banana-bread/
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Comments

  1. Kirsti says

    September 19, 2016 at 3:51 pm

    Healthy banana bread scares me for sure. You've managed to find the perfect mix of healthy and delicious! I've also made as muffins which were a tasty on-the-go breakfast :)
    Reply

Trackbacks

  1. PowerSeed Banana Loaf | A Seasonal Kitchen says:
    April 17, 2017 at 4:28 pm
    […] to my Peanut Butter Banana Bread, I decided that it was 1000% necessary to add a little bit of flare to my standard banana bread […]
    Reply

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Hey everyone! I’m so glad you’ve stumbled upon A Seasonal Kitchen. With this blog, I hope to share my love for healthy, fresh, balanced food that will warm your soul (and your kitchen). I am a Registered Dietitian, have a BSc in Nutrition and Dietetics and a Masters in Community Nutrition. My recipes include tasty, healthy eats and (of course) some treats!

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