Oh, not again.
Sigh.
On the bright side, you could always make banana bread.
And this particular recipe is definitely worth it. Peanut and chocolate. Together. Is it possible to go wrong?
No. No, it's not.
The best part about this recipe is that it's low in butterfat since the majority comes from the peanut butter, which is a healthy fat.
So if you, like me, bought bananas with the best of intentions or maybe just grabbed a few bananas from the all-you-can-eat dining hall/food court, your best option is to grab a fork and start mashing.
Yum.
(makes 1 9x5 inch loaf pan)
1 1/2 cups mashed ripe bananas
1/3 cup plain or vanilla fat free yogurt
1/3 cup creamy all-natural peanut butter
1 1/2 tablespoons butter melted
2 eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup mini chocolate chips
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Whisk flours, baking soda, salt, and cinnamon together in a large bowl.
Melt the butter either in a small pan, stirring constantly or in a microwave in a microwave safe bowl, ten seconds at a time.
In a separate bowl, mash bananas with a fork. Add yogurt, peanut butter and melted butter, blending together well. Then whisk in eggs and sugars, making sure there are no clumps remaining.Add two mixtures together, folding until well combined.
Pour mixture into prepared loaf pan. Bake for 55 to 65 minutes. Check with a toothpick inserted into the center of the loaf. When it comes out clean, it's done.
Place loaf pan onto a cooling rack. Leave for 20 minutes or so to cool and then loosen with a plastic knife to avoid scratching. Flip pan over, releasing loaf and allow to continue cooling on a wire rack.
For best results, consume while bread is still warm from the oven. Top with peanut butter or nutella. Or both.
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