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Peanut Butter Banana Bread

May 17, 2011

I have a confession.  Sometimes, I go to the grocery store and buy too many bananas on purpose.  I eat a few over the course of the week, but then…they start to get brown.  And while I’ll eat a yellow banana or two throughout the week, those brown “naners” are what I have been waiting for.

Because while brown bananas might not be appetizing in the traditional sense, they sit on the counter and stare at me until I finally mash them up and turn them into bread.

When I was little, one of my favorite breakfasts was a toasted slice of my mom’s banana bread with some peanut butter shmeared on top.  So you can imagine my delight when I discovered a recipe in Cooking Light with peanut butter IN the bread.  OH MAN.

Now the recipe called for a few things I did not have on hand (flaxseed, roasted peanuts, all spice), so I just omitted them.  I actually hate chunks in my baked goods, so you won’t find nut filled cookies, muffins, or breads here.

Oh…and while I’m telling you my baked good pet peeves – DON’T eat the end of the bread before the rest of the bread has been finished.  You do that and we are definitely no longer friends.

Peanut Butter Banana Bread

1 1/2 cups mashed ripe banana (about 3 large)

1/2 stick of butter, softened

1/3 cup plain fat-free yogurt

1/3 cup creamy peanut butter

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 1/2 cups white whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees.  Grease a loaf pan and sprinkle flour on the bottom.  Mix first five ingredients in a stand mixer at medium speed.  In a separate bowl, mix the dry ingredients.  Add dry ingredients to wet mixture and mix on low until well blended.  Pour batter into loaf pan.  Bake at 350 degrees for 45 minutes or until middle is set and a knife stuck in the center comes out clean.

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