Sometimes I feel like I should make you a quick bread that doesn’t involve bananas. Like maybe you need a little more variety than I do.
I am a huge banana bread lover.
But I promise I’ll try to break my own mold a little and bring you something entirely different.
For now, though, this banana bread.
I feel like I’m probably alone in this, but I’ve never had a PB & J sandwich in my life.
I’m not joking. My mom enjoys her PB & J. My dad tells himself that he hates peanut butter. So I was stuck somewhere in between.
I like peanut butter desserts. I like Reeses Pieces. Basically, I like peanut butter when combined with even more sugar.
But I can’t say that I’ve ever even combined peanut butter with fruit in a dessert or quick bread in my life. I guess it was time then.
I had been eyeing up this Peanut Butter Banana Bread from Cooking Light for quite some time. And since my double batch of granola bars was starting to dwindle, I thought I had better do some baking.
But since I’m not much of a peanut-butter-by-itself kind of person, I wanted to add a little something extra. Of course, I immediately think chocolate. But I thought that was a little too obvious.
I realized I’d never seen a PB & J banana bread before, and I thought I’d give it a try. This was a pretty brave move for me, considering how I had never had any type of PB & J before in my life.
I am slowly coming around. The jam adds such a nice moisture and subtle fruitiness, without being overly sweet. The peanut butter flavour isn’t too strong, so it’s a nice way to ease me into my PB & J future. To top it all off, the strawberry jam glaze adds a little extra fruitiness and a nice pop of colour.
Give it a try — and be sure to let me know what you think!
- 3 overripe bananas, mashed
- ⅓ cup plain yogurt
- heaping ⅓ cup peanut butter
- 3 tbsp canola or olive oil
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1½ cup whole wheat flour (or substitute all-purpose)
- ¼ cup ground flax
- ¾ tsp baking soda
- ½ cinnamon
- ⅓ cup strawberry or other jam
- 1 tbsp jam
- 1 tbsp milk
- ⅓ cup icing sugar
- Preheat oven to 350 degrees F. Spray a 9x5" loaf pan with non-stick spray.
- In a large bowl, mash bananas with a whisk. Add yogurt, peanut butter, oil and eggs and whisk until fairly smooth. Add sugars and whisk until combined.
- Add flour, flax, baking soda and cinnamon and stir just until combined, being careful not to overmix.
- Spread half of the batter in the bottom of the loaf pan. Spoon half of the jam over the batter in teaspoonfuls and swirl gently with a knife. Top with remaining batter and swirl remaining jam on top of that.
- Bake for 25 minutes until top is golden brown and then cover with a piece of tin foil sprayed with non-stick spray. Bake another 20-25 minutes or until a toothpick comes out clean.
- For the glaze, heat jam and milk in a small bowl in the microwave until liquid. Stir in icing sugar with a whisk and drizzle over bread.
Adapted from Cooking Light.