my eyes are bigger than my stomach.
I love food.
Specifically: Too much. More specifically: Carb food. Like banana bread. I wish my life consisted of eating banana bread all the time. Wait, maybe it already does. And I’m okay with that, obviously.
Despite what you may think, it’s not like every morning is filled with cinnamon rolls or freshly baked doughnuts. I don’t always like hitting the sugar coma side of me super early. I know, a little kooky.
But for real? I think I found the silver lining. And it’s name is Peanut Butter Banana Bread.
I like this bread. It’s super sweet to me and just makes me feel good about my day. But don’t yell at me when you eat all of this in less than two hours. I can’t hear you through the computer.
This narrowly beats my daily bowl of cocoa puffs as a midnight snack. Or just comes right after.
Peanut Butter Banana Bread
(yields 1 loaf, 12 slices)
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup, plus 1 tablespoon sugar
5 tablespoons butter
3 very ripe bananas
2 tablespoons milk
1/3 cup natural creamy peanut butter
Preheat oven to 350 degrees F and coat a loaf pan with cooking spray and set aside. In a large bowl, combine flours, baking powder, soda, salt, and sugars and mix until blended. Cut in the butter until crumbles begin to form.
Meanwhile, mash 2 bananas with a fork. Add in milk and stir together. Measure peanut butter and fold into banana mixture. Whisk until all wet ingredients combine.
Pour peanut banana mixture into the dry ingredients and, using a spatula or a wooden spoon, combine batter until everything is mixed well (your batter should have a wet, creamy consistency).
Pour into loaf pan and top with slices from the remaining banana and the remaining tablespoon of sugar. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Nutritional information: 235 calories, 9g fat (4 sat, 3 mono, 1.5 poly), 36g carbs, 4.5g protein