Joy the Baker

Peanut Butter Banana Bread

February 11, 2011

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Listen up dearhearts.

I made banana bread with peanut butter in it.

It’s a good idea and you should totally jump on this bandwagon.

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I like the word bandwagon.  It makes me want to wear bellbottoms.

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You don’t really need a lot of convincing when it comes to this bread, do you?

Three things are working in this loaf’s favor:   peanut butter, banana and flaxseed meal.  Oh!  Butter too.  That’s four things.

This bread is super moist with a slightly crunchy top and crunchy peanut bits baked in.  Peanut butter and banana are a combination as old as time so this bread just makes sense… don’t you think?

Now,  if you wanted to add chocolate chips and a splash of bourbon.. I want to marry you.

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Peanut Butter Banana Bread

Makes: one 9×5-inch loaf

recipe adapted from CookingLight

Print this Recipe!

1 1/2 cups mashed ripe bananas

1/3 cup plain or vanilla fat free yogurt

1/3 cup creamy all-natural 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

1/4 cup ground flaxseed meal (I’ve also baked this bread without the flaxseed meal… because I forgot to add it, and the bread was still moist and delicious)

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

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 allspice.

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.  It is also great to store, well wrapped, in the freezer.


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