The leaves have fallen, cold weather is approaching, and winter is soon on its way. Wow! After today, just one more day of November…Can you believe it!? That also means we’re coming to the end of National Peanut Butter Month.
While I won’t be ceasing my consumption of peanut butter (although I probably should moderate it), I thought I would share another one of my all-time favorite peanut butter recipes in light of the conclusion of one of my new favorite months. Never before had November looked so good until I found out it was actually served as a whole month commemorated to peanut butter.
So in honor of the last days of this month, I’ve decided to post a recipe that includes not just one, but two of my absolute favorite peanut butter combinations. The following bread recipe contains both banana and chocolate, pretty much the best two ingredients for pairing with peanut butter. The bread is super moist and tastes like food heaven, especially when eaten while still warm out of the oven.
Another plus, for a baked good, it’s relatively healthy. It utilizes whole wheat flour, which packs in some fiber and replaces the typical saturated, cholesterol-filled fat that comes from butter with fat-free yogurt and heart-healthy fat-containing-peanut butter. However, be careful because it’s hard to stop yourself after just one slice!
Peanut Butter Chocolate Chip Banana Bread
-1 cup of whole-wheat pastry flour
-3/4 cup brown sugar
-1 tsp. baking powder
-1/2 tsp. baking soda
1/4 tsp. salt
-1 large egg
-2 Tbs. safflower oil
-2 ripe bananas, mashed
-1/3 cup crunchy, all natural peanut butter
-1/4 cup plain, fat-free yogurt
-3/4 cup bittersweet chocolate chips
Preheat oven to 350F. Butter a standard bread loaf pan (approx. 9 x 5 x 3 in.).
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk egg, yogurt, and oil. Stir in the peanut butter and banana and mix until thoroughly combined. Stir the liquid ingredients into the dry ingredients, and then fold in the chocolate chips.
Bake 40-45 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Cool on a rack for 15 minutes in the pan, and then unmold. Slice and serve.