Desserts & Drinks
Peanut Butter Banana Bread
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Peanut butter and banana go great together. With that in mind, I created this banana bread that uses protein-rich peanut butter in place of butter or margarine.
Serves 10
Ingredients
1 cup brown sugar
2/3 cup natural peanut butter
2 egg whites
1 1/2 cups mashed banana
1/3 cup non-fat yogurt
1 2/3 cup “white” whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Directions
Preheat oven 350° F. Grease and flour a 1-pound loaf pan. In a large bowl, beat sugar and peanut butter until fluffy. Beat in eggs on slow speed until blended then add bananas and yogurt. Beat on low speed for 30 seconds.
Stir in remaining ingredients until just combined then pour into loaf pan. Bake 55 to 60 minutes until toothpick comes out clean when inserted into the center of the loaf. Cool in pan for 5 minutes and remove to cooling rack. Wrap tightly in wax paper and then in a layer of aluminum foil. Store in the fridge for up to 5 days.
Nutritional Stats Per Serving (1 1-inch slice)
247 calories. 8 g protein, 36 g carbohydrates, 9 g fat (2 g saturated), 1 mg cholesterol, 4 g fiber, 222 mg sodium.
Make It A Meal
Serve with Turkey Meatballs or Strawberry and Spinach Salad.
Wine Pairing
Rose, Pinot Noir
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July 14, 2009, 8:37 am
Why has this never occurred to me? I’m a PB maniac, and I’ve always loved banana bread, but I never put the two together! As soon as I can get to the grocery store for bananas I’m going to try this. Because I’m lactose intolerant, I’ll have to use cultured sour cream instead of yogurt, and I’ll probably reduce the sugar because I don’t like baked goods very sweet. Hopefully the texture won’t be too affected.
September 23, 2009, 12:38 pm
This bread is wonderful—my kids LOVE it too! I just noticed when I “downloaded” the recipe..it called for all wheat flour instead of a combo.