Banana bread has pretty much become a staple in our dessert lists and there's really no way to mess up this awesome loaf that uses bananas you forgot you had in the pantry! But what happens when you put two things you love TOGETHER IN THE SAME RECIPE?!
We decided to find out.
We've been on a bit of a peanut/nut butter craze recently and we love it in EVERYTHING. From sandwiches to noodles, and now, in our cakes. Read on to find out how we combined our Honestly Smooth Peanut Butter with a Greek yogurt banana bread (without using ANY butter or eggs!).
This recipe is inspired by Running With Spoons!
Greek Yogurt Banana Bread with Peanut Butter
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 large eggs
- 2 medium-sized ripe bananas (200 g or 1 cup mashed)
- 1/2 cup (115 g) plain or vanilla Greek yogurt
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) brown sugar
- Amazin' Graze's Honestly Smooth Peanut Butter or Honestly Indulgent Peanut Butter
- Optional add-ins: 1/2 cup chocolate chips/raisins/nuts
- Preheat your oven to 176ºC (350ºF), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
- In a large mixing bowl, combine the flour, baking soda, and salt. Set aside.
- In a smaller mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the mashed bananas, yogurt, maple syrup, and sugar (if using), mixing until smooth.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not over-mix.
- Set apart about 1 cup of your mixture and stir in some of our Honestly Smooth Peanut Butter.
- Pour the batter into the loaf pan, spreading it out evenly.
- Add the rest of the mixture on top and swirl in another 2 tablespoons of peanut butter to get a marbling effect.
- Top with walnuts for an added crunch!
- Bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.