Peanut Butter – SF

Posted on January 17, 2011

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If I was stuck on a desert island with one item to eat, it would be peanut butter.  I’d eat peanut butter, anytime, anywhere.  In yogurt swirled with honey, on top of ice cream, mixed in with granola, and of course, straight out of the jar–dotting spoonfuls with leftover chocolate chips.

And let’s not forget bananas.  Elvis knew what was up. I love peanut butter, and I love bananas.  I dreamed of making gooey banana-butter Elvis cookies that would’ve made the king proud.  But in this month of moderation, peanut butter banana bread sounded like just the ticket.

Elvis Peanut Butter Banana Bread

Adapted from Cooking Light

  • 1 ½ – 2 cups of mashed ripe banana
  • 1/3 cup of plain fat free yogurt
  • 1/3 cup of creamy peanut butter, preferably natural
  • 3 tbspn of butter, melted
  • 2 large eggs
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 ½ cups of flour
  • ¾ tspn of baking soda
  • ½ tspn of salt
  • cinnamon, allspice and nutmeg to taste

Equipment: 9×5 inch loaf pan

1. Preheat oven to 350 degrees and spray loaf pan with cooking spray.

2. Mix wet ingredients in a bowl (bananas, yogurt, peanut butter, melted butter, eggs) until well incorporated.

3. Combine dry ingredients in a separate bowl (white and brown sugar, flour, baking soda, salt and spices)

4. Add dry mixture to wet mixture and mix thoroughly.

5. Pour batter into the loaf pan.

6. Bake for 50 minutes to 1 hour (or until toothpick comes out clean).  Let it cool for at least 10-15 minutes before cutting.

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