Greeny's Peanut Butter Banana Bread |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A great twist on an classic favorite. I had planned to make Cooking Light's recipe from their October 2010 issue, but I had to substitute a bunch of ingredients. It still came out great! Ingredients:
1 1/2 cups mashed bananas (about 3 large bananas) |
1/3 cup plain fat-free yogurt (or light sour cream or buttermilk) |
1/2 cup creamy peanut butter (or crunchy) |
3 tablespoons butter, melted (or canola oil) |
2 large eggs |
1/4 cup granulated sugar |
1/4 cup splenda sugar substitute |
1/2 cup brown sugar, packed |
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground allspice |
1/2 cup miniature chocolate chip (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated sugar, Splenda, and brown sugar; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Add chocolate chips, if desired.
4. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
5. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
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