I’ve been in the kitchen quite a bit, at all the hours of the day. Sometimes as early as 7am or even as late as 1am. As much as I love every second of it, it is way more time than I should be spending there. Maybe it’s A) Because there are just that many things I’m trying to keep my mind off of, B) Because I honestly don’t have much else to do, C) I just simply love it, or I suppose D) All of the above is true.
Today, I officially declare that I hate peanuts. Love peanut butter, but the actual nut just doesn’t impress me. I cannot judge this recipe w/o being bias, but I’ll leave it here because the combination is ideally amazing…
CC & PB Banana Bread adapted via Joy the Baker
- 2 c. mashed ripe bananas
- 1/3 c. plain fat-free greek yogurt
- 1/3 c. creamy peanut butter
- 3 T. butter, melted
- 2 eggs
- 1/2 c. dark brown sugar, packed
- 1 c. whole wheat flour
- 1/2 c. all-purpose flour
- 3/4 t. baking soda
- 1/2 t. salt
- 1/2 t. ground cinnamon
- 1/8 t. ground all spice
- 1 1/2 T. mini chocolate chips, floured
- 1/4 c. roasted peanuts, chopped & floured
- Preheat oven to 350F. In a large bowl, whisk together mashed bananas, yogurt, peanut butter, butter, and eggs. Add the brown sugar and thoroughly incorporate it.
- In another bowl, sift together the flours, baking soda, salt, cinnamon, and all spice. Then, fold it in with the wet ingredients until a little bit of flour is still visible.
- Fold in the peanuts followed by the chocolate chips, being sure to reserve a little bit of each to sprinkle on top.
- Pour the batter into prepared loaf pan. Even out the top surface and sprinkle on the remaining peanuts and chocolate chips.
- Bake for 60 minutes. Let the banana bread cool inside the loaf pan for ~20 minutes on a cooling rack before removing and slicing.