Peanut Butter Banana Bread

Pregnancy hormones do crazy things to your mind & stomach. With my first pregnancy (I was eating mostly vegetarian at the time) I had ridiculous cravings for, not only Five Guys burgers, but Tony Packo’s chili dogs! Straight up. Chili & beefy hotdog. In both of my first trimesters I lived on a steady diet of carrot sticks & pretzels, or pickles & ginger ale – but as soon as my appetite returned around 18 weeks, watch out! This time around it has been particularly hard to resist: chocolate chip frappuccinos, large bowls of cinnamon toast crunch, chipotle guacamole, and (oddly enough) plain cucumber slices! Thankfully, no beef…yet. The other obvious cravings are chocolate & peanut butter…so I’m sharing a recipe that I happily discovered this week (from Cooking Light people, so feel good about it!) Peanut butter & bananas are quite possibly the perfect combo & my pregnant tummy can attest to its deliciousness. I’m about to enjoy a slice right now with a tall glass of milk. Ahhhh…comfort food!
This bread is not only delicious, but you can feel good about it too – bananas, coconut oil, flax seed, peanut butter – its full of nutritious things! You could also substitute the eggs with a vegan egg substitute for a delicious veg-breakfast. I don’t like crunchy banana bread (walnuts, peanuts, ect) but you can feel free to add them if you like! This recipe was adapted slightly from Cooking Light.
Banana Bread Ingredients:
1 1/2 c. mashed ripe banana (I used 2 1/2 bananas)
1/3 c. unsweetened apple sauce
1/3 c. creamy, natural peanut butter (or whatever you have)
3 T. coconut oil (melted)
2 large eggs
1/2 c. granulated sugar
1/2 c. packed brown sugar (next time I would cut both of these in half, it was plenty sweet)
1 1/2 c. all-purpose flour (next time I might try 1/2 white & 1/2 wheat)
1/4 c. flaxseed (you can grind up if you like)
3/4 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/4 t. nutmeg
1/4 t. cloves
Cooking spray
Directions: Preheat oven to 350° & prepare bread:
  1. Mash bananas in a large mixing bowl with a wooden spoon. Add the next 4 ingredients and mix with the spoon until well blended. Add both sugars; mix until blended.
  2. Combine flour and next 5 ingredients (through allspice) in a small bowl. I just add the dry ingredients one at a time straight into the large bowl – why make more dishes??Mix just until blended.
  3. Pour batter into a 9×5″ loaf pan coated with cooking spray. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
  4. Cool 10 mins. IN PAN on wire rack. Remove bread from pan & cool.

MMmmmm….mmmm….enjoy some warm, toasty, comfort!
The hubs & I are enjoying a “stay-cation” this weekend, so see you next week!
(PS: Happy Mother’s Day to all you lovely Mamas out there!)

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