My mind changes frequently on what my favorite meal of the day is, but more often than not, I'd say breakfast all the way. Sure, most mornings I grab a Kind bar and a cup of coffee, but days when I have really great coconut muesli (more on that in a future post) or, say, this amazingly moist and deliciously peanut-buttery banana bread — well, those are the days that make breakfast a frontrunner.
This is my new go-to banana bread recipe, and that's big for me. I usually enjoy trying a new recipe every time I make something, and I rarely find myself going back to the archives. But this bread is worthy of an exception. Peanut butter and banana are a match made in heaven, and tossing roasted peanuts into the batter amps up their partnership. Greek yogurt eliminates the need for oil, and whole-wheat flour justifies cutting yourself a larger slice. Flaxseed meal adds texture and heartiness, but if you don't have any on hand, the bread will still be great without it.
We decided to post this recipe on a Saturday so that you can make it and enjoy it over the weekend! Feed it to your family and friends, and bring extras to your co-workers on Monday — trust us, they'll love you a little more for it.
Whole Wheat Peanut Butter Banana Bread
Makes one 9x5 in. loaf
- 2 overripe bananas, mashed
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy all-natural peanut butter
- 3 tbsp. 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 (optional)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/3 cup chopped dry roasted peanuts
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside. In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and butter. Add the eggs, white sugar, and brown sugar, and whisk until no lumps remain.
In a large bowl, whisk together whole-wheat flour, all-purpose flour, flaxseed meal, baking soda, salt, cinnamon and nutmeg.
Using a rubber spatula, fold the wet mixture into the dry ingredients until well-incorporated. Stir in the peanuts.
Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 55 to 65 minutes.
Allow the bread to cool in the pan for about 20 minutes before cutting into it.