So I was thinking about the Better For You Banana Bread Recipe I did awhile back and wanted to try the idea I had for substituting peanut butter for the oil. For all you Kraft/Jiffy peanut butter lovers out there, if you've never tried natural peanut butter you should give it a try! Once you try it, I swear you won't go back. If you see peanut butter that looks creamy all the way through, it's probably because it contains hydrogenated oils (which are not good for you!) and are used to help keep the oil from separating from the peanut butter, as well lets you store it at room temperature in your cupboard for years! Look for peanut butter with ingredients that say just peanuts or peanuts and salt. There should also be a layer of oil on top, which just has to be stirred in and then kept in your fridge. Okay enough of the lesson...I was super stoked, I couldn't think of a better loaf recipe then something that combines banana bread, peanut butter and chocolate! I tweaked the recipe again this time using my new rapadura sugar (which is unrefined and still maintains most of its vitamins and minerals and tastes amazing) but sadly I was disappointed with the results! Okay, I think I may have over baked it a tad too, but I think the peanut butter and banana competed with each other so neither flavours really stood out. It was still good, just not as moist as I would have liked and not up to my standards so I didn't really want anyone to taste it! A day later I was still wondering what to do with this whole loaf to myself when I remembered what I used to do with banana bread after it had gotten past its fresh state and started to dry out (if it ever lasted that long!) TOAST it! Oh man...I don't know if it was a good idea or a bad idea because now I have almost consumed the whole loaf....it was sooo good when I toasted it! The spelt flour really came through and made it crispy and nutty and slathered with more peanut butter and strawberry jam, it is ridiculously good! I will definitely make this banana bread again, if only to use it to make the best toast ever!
Peanut Butter Chocolate Chip Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
2 1/2 cups whole grain spelt flour
1 cup rapadura sugar which is unrefined whole cane sugar (or use 1/2 white 1/2 brown sugar)
3/4 cup natural peanut butter
1/2 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup ground flax seeds (flax meal)
1.Preheat oven to 350
2.Butter and flour pan
3. Mash bananas
4.Beat egg, sugar and oil, add mashed bananas and vanilla
5.Mix dry ingredients together.
6. Alternate adding dry ingredients into liquid mixture with buttermilk, starting and ending with dry ingredients.
7. Bake for 1 hr or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean