There is something magical about the cinnamon aroma that comes from freshly baked banana bread.
It seems to be the be the quintessential food to be desired once the leaves start changing colors and the air gets a bit nippy. So then why do I loathe anything banana flavored? Banana Runts? Disgusting. Banana pudding for dessert? I will pass thank you very much. But this bread. This bread I could eat for days. Warmed and slathered with butter please. How about adding that peanut butter INTO the banana? Now you are talking.
So how did a banana despising girl become frienemies with these yellow dudes? Well it all started to change when my fiancé, Dustin, made his family famous banana bread. It won me over. And made my wheels start to turn. I took the infamous banana bread and through some ever so loved peanut butter into the mix. As if I need another way to devour peanut butter.
When right out of the oven, the crust is crispy and flavorful. Reminds me of the love everyone has with the streusel crumbs atop of muffins. All while the interior remains moist, soft and bursting with flavors of nutmeg and cinnamon. After seeing Cooking Light’s banana bread on the cover of last month’s magazine, I knew who my target was to recreate. I decided to make a few tweaks (because it is impossible me to follow a recipe entirely…); I swapped some of the all-purpose flour with whole wheat to provide a bit of nuttiness; and added maple in place of the brown sugar to help lower the amount of unnatural sugars added. Rather than butter, I opted for coconut oil for its healthy fats; as well as subbing plain Greek yogurt for the plain, fat-free yogurt. The result? Insanely scrumptious, nutty bread that is bursting with banana flavor. Good enough to convert a banana hater like me into a lover.
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1/3 cup plain, non-fat Greek yogurt
- 1/3 cup peanut butter
- 3 Tbsp coconut oil, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 tsp allspice
- Cooking spray
- Preheat oven to 350 degrees.
- To prepare bread, combine bananas, yogurt, coconut oil, peanut butter and eggs in large bowl. Beat with mixer at medium speed. Add sugar and maple syrup; beat until well blended.
- Lightly spoon flours into dry measuring cups; level with knife. Combine flours with flaxseed, baking soda, salt, cinnamon and allspice in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a pregreased 9x5 inch loaf pan. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan; then remove from pan and cool on wire rack.
Recipe adapted from Cooking Light