Taking banana bread and healthifying it.
You know it!
For the last three of days I have had three very brown bananas just begging to be put to use. I put them in my refrigerator for two of those three days knowing if I didn’t, they’d be a mushy mess by the time I got around to using them.
Finally last night, at 8:45pm no less, I decided to throw together some banana bread. I mean, who wouldn’t want to do that at bed time? To add fuel to the fire, I knew I didn’t want to make the traditional boring banana bread so asked Clint what he thought about Peanut Butter Banana Bread.
“Ya, sure. Why not” was the response, so off to the kitchen I went.
The recipe I found was originally from Six Sisters, but the ingredients I had in my cabinet were not, so a little improvising was required.
The end result?
Delicious – according to my taste tester.
3 ripe bananas
1/2 cup peanut butter
1/4 cup natural applesauce
1/2 cup Stevia
1/4 cup brown sugar OR 2 Tbsp. Delecta (brown sugar substitute)
1 1/2 cups wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips & 3/4 cup mini chocolate chips
Preheat oven to 350 degrees. Grease loaf pan.
Mix together bananas, peanut butter, applesauce, egg and sugars.
Add in flour, baking soda, baking powder and salt. Do not over mix.
In a large bowl stir together bananas, peanut butter, oil, egg and sugars.
Fold in peanut butter and chocolate chips and spread batter into prepared pan.
Bake for about 1 hour or until toothpick inserted into center comes out clean.
Let cool in pan for 5 minutes, then transfer bread to a cooling rack.
Banana Bread made with whole wheat flour and Greek yogurt.