August 19, 2012

Peanut Butter Banana Bread

Recipe adapted and photo from Joy the Baker

1 1/2 cups mashed ripe bananas
1/3 cup sour cream
1/3 cup creamy all-natural peanut butter
3 tablespoons butter, 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
1/8 teaspoon ground allspice

 Preheat oven to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.
In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
In a medium bowl, whisk together  mashed bananas, sour cream, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend.
Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula.   Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

Rate It!
Jen: 8
Kile: 8.5
Kiley: 6
Madee: 8
Destrie: 7

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