Happy National Peanut Butter Day, friends! How are you celebrating this creamy, crunchy, and always delicious holiday? If you answered baking, then I have a tasty recipe for you.
Although I considered making cookies or peanut butter granola, I decided to pay homage to one of my favorite food combos—PB and banana.
And quite fittingly, three bananas in my basket turned brown, signaling they’re ripe for picking baking.
The secret to this recipe is the chopped peanuts; I can’t believe I nearly nixed them! Their crisp crunch balances the moist banana and creamy peanut butter.
Here’s to you, peanut butter!
Peanut Butter Banana Bread
Adapted from Joy the Baker
1 1/2 cups mashed ripe bananas
1/3 cup plain fat free Greek yogurt
1/3 cup creamy all-natural peanut butter
3 tablespoons coconut oil, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
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
1/4 cup chopped dry roasted peanuts
1. Place a rack in the center of the oven and preheat to 350 degrees Fahrenheit. Grease and flour a 9×5-inch loaf pan. Set aside.
2. In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, and ground cinnamon.
3. In a medium bowl, whisk together mashed bananas, Greek yogurt, peanut butter, and melted oil. Whisk in eggs and sugars. Blend mixture until smooth.
4. Pour wet mixture into larger bowl with dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in chopped nuts. Pour batter into prepared baking pan and bake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
5. Remove from oven and allow to cool in pan for 20 minutes before moving bread onto a wire rack to cool completely.
You knew this question was coming–crunchy or smooth?