It's raining. The kiddo is sleeping. The kitchen is clean. There's a Braves game on. All very valid reasons to bake today. :-)
Peanut Butter Banana Bread
adapted from Cooking Light
1 1/2 c mashed ripe bananas
1/3 c plain or vanilla yogurt
1/3 c creamy peanut butter
1 c whole wheat flour
1/2 c all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/4 c chopped dry roasted peanuts
Place a rack in the center of the oven and preheat to 350°. Grease and flour a 9x5" loaf pan. Set aside.
In a large bowl, whisk together the flours, flaxseed meal, baking soda, salt, cinnamon and allspice. In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs and sugars. Blend mixture until no sugar lumps remain.
Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in the chopped nuts. Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
This bread lasts, well-wrapped at room temperature, up to 4 days. It is also great to store in the freezer.
Thing is, I don't really like bananas. And I'm not a huge fan of baked peanut butter. So I wasn't planning on eating much of it --> until it came out of the oven. She's gonna have to fight me for it.
(By the way, the Braves won.)