Sunday, September 19, 2010

Peanut Butter Swirl Banana Bread

I adapted this recipe from Baking Bites to be a bit healthier. I think it's a good balance between fairly healthful but still indulgent-tasting. And it's especially good served warm with a glass of cold milk, or with frozen yogurt on top.

Peanut Butter Swirl Banana Bread

Peanut Butter Filling

4-oz greek yogurt

1/2 cup peanut butter (crunchy, or creamy with some chopped nuts thrown in - I used pecans)

1 large egg yolk

1/4 cup granulated sugar

Banana Bread

1 cup all purpose flour (reduce by 1/4 cup for sea-level)

1 cup spelt flour

1 3/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground allspice

1 cup mashed banana (about 2 large or 3 small)

3/4 cup sugar

4 oz apple sauce

2 oz greek yogurt

1 large egg + 1 egg white (leftover from filling)

Preheat oven to 325F. Lightly grease a 9×5-inch loaf pan.

Make the PB/yogurt filling. In a medium bowl, beat together yogurt, peanut butter, egg yolk and sugar until smooth and fluffy.

In a large bowl, whisk together flour, baking soda, salt and ground spices.

In a medium bowl, whisk together mashed banana, sugar, applesauce, yogurt, and eggs. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Do not over mix.

Pour half of banana batter into prepared loaf pan. Spoon peanut butter mixture on top, spreading it into as even a layer as possible. Pour remaining banana batter on top, again spreading it into an even layer.

Bake for 40min, until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs) and the top springs back when lightly pressed.

Turn loaf out of the pan onto a wire rack. Cool completely before slicing.

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