Skip the coffee shop banana bread and make this lower fat, higher fibre alternative for a quick, healthy breakfast or snack!
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
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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
Save RecipeIngredients
- 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
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch loaf pan with cooking spray and set aside.
- 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.
- Add the peanut butter and vegetable oil, mix until combined.
- 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.
- 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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