I used to think I couldn’t bake. I could not make a good cookie for the life of me. Now I work as a pastry cook. Funny how that happens.
I used to think I did not like peanut butter. My parents claimed they didn’t like peanut butter, so I just followed their lead. All of those childhood years where I could have brought a pb&j sandwich to school for lunch, I was packin’ rye bread with cream cheese and cucumber. Now pb is one of my favorite foods–crunchy, creamy, flavored, skippy, or all-natural, on toast, in a shake, with some ice cream, or right off the spoon–I love it every way.
This peanut butter banana bread was one of the first baked goods that I had made successfully when I was a novice baker. The banana, yogurt, and peanut butter combo help keep the bread/cake very moist. Easy to throw together, hard to mess up, tasty to the tongue.
- 1 cup whole-wheat pastry flour (I have used regular whole wheat flour and all purpose flour before, and both work fine)
- 3/4 cup light brown sugar or raw sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 medium bananas, mashed
- 1/3 cup unsweetened crunchy peanut butter (Skippy brand is a winner for me here)
- 1/4 cup plain fat-free yogurt
- 1 large egg
- 2 Tbs. canola oil
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350F. Coat standard loaf pan with cooking spray. Combine flour, sugar, baking powder, baking soda and salt in large bowl.
- Whisk together mashed bananas, peanut butter, yogurt, egg and oil. Stir banana mixture into flour mixture until combined. Fold in chocolate chips. Scrape batter into prepared loaf pan.
- Bake 40 to 50 minutes, or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Cool on rack 15 minutes before unmolding. Cool completely, then slice and serve.
Per SERVING: Calories: 342, Protein: 6g, Total fat: 14g, Saturated fat: 4.5g, Carbs: 52g, Cholesterol: 26mg, Sodium: 286mg, Fiber: 4g, Sugars: 34g