Peanut Butter and Banana Muffins/Bread

Things that go together:

Peas and Carrots

Socks and Shoes

Ernie and Bert

Cookies and Milk

Pizza and Beer

AND

Peanut Butter and Bananas

 

Now, you may not agree with me there, but frankly, I don’t care.  Elvis would, and that’s all that matters.  Here are what would surely be his favorite muffins.

They are, however, a nut allergists worst nightmare. (Sorry again, Lisa!)

 

Peanut Butter Banana Muffins (Low-fat)

Adapted from Joy the Baker

Originally from Cooking Light

Makes: one 9×5-inch loaf or 12 muffins

 

1 1/2 cups mashed ripe bananas

1/3 cup plain or vanilla fat free yogurt

1/3 cup creamy all-natural peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 C maple syrup

1/4 C Hershey’s Syrup (optional)

1 cup whole wheat flour

1/2 cup all-purpose flour or cake flour

1/4 cup ground flaxseed meal (I’ve also baked this bread without the flaxseed meal… because I forgot to add it, and the bread was still moist and delicious)

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/2 cup chopped dry roasted peanuts

Powdered Sugar for dusting

Place a rack in the center of the oven and preheat 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, yogurt, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chopped nuts as well.  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.

 

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