Happy Valentine’s Day! Hope you all have plans to enjoy today with loved ones, whether it’s a significant other or friends :)
For the past week, one lonely very over-ripe banana has been staring at me from my fruit bowl. Yesterday was finally the day to put it out of it’s misery!
As always with my breads and muffins, this bread is 100% whole wheat, low sugar, made without oil or butter, and full of all sorts of nutritious and delicious ingredients.
Besides — peanut butter and banana are a match made in heaven. :)
Whole Wheat Peanut Butter Banana Bread
- 1 & 1/2 C whole wheat pastry flour (NOT regular WW flour — too dense)
- 3/4 C oats
- 1/3 C brown sugar (or 1/2 C if you like your bread sweeter)
- 1/4 C finely ground flaxseed
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- 1 & 1/4 C skim milk
- 1/3 C creamy peanut butter (I used salted)
- 1 egg, beaten
- 2 large very ripe bananas, mashed
- 1 tsp. vanilla extract
Preheat oven to 350.
In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. Pour mixture into a non-stick or cooking sprayed bread/loaf pan (mine is 9×5) and sprinkle oats on top to make it look pretty. Bake 1 hour — do a fork check near the end to test done-ness.
Dive in headfirst.
Hot bread is one of life’s greatest pleasures, don’t you think?
Yum. I fed my valentine some of this bread for breakfast :) And now I’m off to school! We have a paper due today and yet another test tomorrow — no rest for the weary.
But… it’s going to be 70 degrees and sunny here today, so life is good ;)
Ta ta for now!