This recipe yields one loaf of “Whole Wheat Peanut Butter Banana Bread”. I have adapted it over time from my original that was just plain.
- Standard Loaf Baking Pan
- Large Mixing Bowl
- Hand Mixer
- Large Spoon
- 1 cup of brown sugar
- ½ of a cup virgin extra olive oil
- 1 cup of mashed banana
- 1/3 of a cup of water
- 2 eggs, slightly beaten (preferably organic)
- 1 cup of all-purpose flour
- 1 cup whole wheat flour
- 1 table spoon of baking soda
- ½ table spoon of sea salt
- ½ cups of peanut butter chips (my favorite is Reese’s Peanut Butter chips)
Preheat your oven at 350-375 degrees. Blend the sugar and virgin extra olive oil in a large mixing bowl. Add the banana, water and eggs; mix well with the mixer on the lowest setting. Add sifted mixture of flours, gradually mixing well after each addition. Fold in the peanut butter chips. Pour all the contents into a greased loaf pan.
Tip: I recently started using a Baker’s spray that has a hint of flour in it.
Place the loaf pan in the center of the second rack of your oven. Set your timer to about 55 to 65 minutes. When you can insert a toothpick or a fork into the center of your loaf and it comes out clean, you know that your bread is done.
Take it out of the oven and set it aside for about 10 minutes to cool. Remove to wire rack to cool completely.
Tip: I like to cut my slices when the bread is still warm and place them in my storage container.
Store the bread, tightly wrapped, in the refrigerator or in a bread box to keep it moist and delicious!
© 2010 – 2014, Lela Jefferson Fagan. All rights reserved.