Peanut Butter Banana Bread

Banana bread is one of the standard comfort foods, especially in this time of staying home. I think it’s one of the dishes I’ve seen most people post about making at least once.

I know that I’m never good about using up all of the bananas in a bunch. I buy them with the best of intentions, and then, suddenly, there are 2-3 that are blackening on the counter. What to do? The answer is obvious: banana bread.

So, you probably already have a recipe for regular banana bread. But what about peanut butter? I’ve been using this recipe from Cooking Light for years. It adds a few healthy ingredients to make this indulgent comfort food a little bit better for you–without sacrificing flavor. And, did I mention there is peanut butter?

To get started, put the oven to 350 degrees. Take those 2-3 overripe bananas and mash them in a bowl. Stir in 1/3 cup of plain yogurt (vanilla is also fine) and 1/3 cup of peanut butter. Then add 3 Tablespoons of melted butter and 2 eggs. Put 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar.

Now it’s time to add the dry ingredients! Put 1/4 cup ground flaxseed (I have several recipes that use this–including an amazing ginger cake, so I usually have some on hand), 3/4 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/8 tsp. allspice, and 1 1/2 cups of flour into the mixture. Stir just until combined–don’t overstir.

Spray a 9×5″ loaf pan with cooking spray. Pour in the batter. Bake for an hour and 5 minutes. Test for doneness with a toothpick inserted into the loaf. It should come out clean. Cool for 10 minutes in the pan before attempting to remove it to a wire rack to cool completely.

Peanut Butter Banana Bread

original recipe from Cooking Light

1 1/2 cups mashed, ripe bananas (2-3)

1/3 cup plain yogurt (can be Greek, not required–I’ve also used vanilla)

1/3 cup creamy peanut butter

3 Tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 1/2 cups all purpose flour

1/4 cup ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.

To prepare bread, combine first 5 ingredients in a large bowl. Beat with mixer (or by hand). Add granulated and brown sugars; beat until blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; stir until just combined. Pour batter into a 9×5″ loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove bread from pan to a wire rack. Cool.