Prep 15 mins
Cook 1 hr 4 mins
A great twist on an classic favorite. I had planned to make Cooking Light's recipe from their October 2010 issue, but I had to substitute a bunch of ingredients. It still came out great!
- 354.88 ml mashed bananas (about 3 large bananas)
- 78.07 ml plain fat-free yogurt (or light sour cream or buttermilk)
- 118.29 ml creamy peanut butter (or crunchy)
- 44.37 ml butter, melted (or canola oil)
- 2 large eggs
- 59.14 ml granulated sugar
- 59.14 ml Splenda sugar substitute
- 118.29 ml brown sugar, packed
- 177.44 ml all-purpose flour
- 177.44 ml whole wheat flour
- 3.69 ml baking soda
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 0.59 ml ground allspice
- 118.29 ml miniature chocolate chip (optional)
- Preheat oven to 350°.
- To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated sugar, Splenda, and brown sugar; beat until blended.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a small bowl. Add flour mixture to banana mixture; beat just until blended. Add chocolate chips, if desired.
- Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
- Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
This was a breeze to pull together. I used half unbleached white sugar and half brown sugar. Added 1/2 teaspoon vanilla extract, too. I cut the recipe in half and used a mini-tube pan to bake the bread. Took about 35 minutes to bake and covered the bread the last fifteen minutes. Delicious with a cup of freshly brewed coffee! Thanks for posting!