Today was one of those days. First thing this morning I knocked a brand new bottle of olive oil on the floor. Olive oil and broken glass was everywhere. In my hair, on the walls, and had me yelling out profanity. Have you ever had to clean up olive oil? Not fun… Not fun AT ALL! (FYI: If you cause a mess with olive oil like I did, pour corn meal all over it. Let it sit for a few minutes and then sweep or wipe it up.)
With a day like that dinner plans were cancelled and I ate these muffins and ice cream for dinner. I mean fruit… check… protein… check…. dairy….. check, check. Peanut Butter Banana Bread and ice cream the most balanced meal ever (not to mention soul sothing and temper mellowing).
Recipe Notes: The orginal recipe called for the peanuts to be cooked in the batter, but I am not a girl who likes my bread that way so I added them to the top. This made the bread look pretty and added crunch to a few bites but not ALL bites. Also for the best banana bread use super black bananas (a tip my Momma taught me). These type of bananas add the most mositure and flavor.
Peanut Butter Banana Bread
Prep Time: 15 minutes Cook Time: Muffins: 20 minutes; Mini loaf: 40 minutes Makes 1 large loaf, 4 mini loafs, and 12 muffins
1 1/2 cups mashed ripe banana
1/3 cup vanilla fat-free yogurt
1/2 cup creamy peanut butter
3 tablespoons butter, melted
1/2 teaspoon almond extract
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup ground oatmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
dry roasted peanuts, for topping
Preheat oven to 350°.
To prepare bread, combine first 6 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
Combine flour and next 7 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into 4 (5 3/4 x 3 x 2) inch mini loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread and top with peanuts.
adapted from Cooking Light October 2010