Well, wasn't expecting snow this morning, that's for sure. Were you?
I've never been very good at checking the weather. I am always the one without an umbrella when it is pouring. Or the one who is wearing shear stocking and a skirt when it is snowing. You'd think I'd learn!
This banana bread will warming you up on those unexpected snow shower days. Or cool you down when it is 80 and you're in your parka. It works both ways. Like magic!
Peanut Butter Banana Bread
Makes on 5x9 inch loaf, adapted from Joy the Baker
- 2 mashed ripe bananas
- 1/3 cup plain Greek
- 1/3 cup chunky all-natural peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons molasses
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup ground flaxseed meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 tablespoon rum
- 1 cup semi-sweet chocolate chips
- Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
- In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
- In a medium bowl, whisk together mashed bananas, yogurt, peanut butter, rum 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 chocolate chips as well. Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer 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,for up to 4 days. It is also great to store, well wrapped, in the freezer.